Pumpkin Chocolate Chip Cookies
I love the pillowy soft pumpkin chocolate chip cookies I made last week, but I was also curious to check out some other pumpkin chocolate chip cookie recipes.
I found a promising recipe from Handle the Heat, who got the recipe from the Food Network. The recipe was pretty simple to put together and required more spices than my previous recipe.
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One thing I noticed was that this dough was a lot easier to work with. The pillowy cookies had a really sticky dough, and this one was more firm.
One of the problems though was that the dough didn’t really spread when it baked. So it maintained all it’s unevenness. I would definitely make sure to make the rounds as smooth as possible next time before popping the dough into the oven, and also flattening the cookie dough before putting them in the oven since they spread so little.
The spices ended up being a little too much for me. And I was disappointed that they didn’t bake as pretty. The texture was cakey like my other recipe, but not as soft and melt in your mouth as the other recipe. I prefer the other recipe I used, but some may prefer this recipe if they want a stronger pumpkin spice taste.
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 1/2 cups semisweet chocolate chips
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Preheat the oven to 350°F. Line cookie sheets with parchment paper.
Using a mixer, beat the butter until smooth. Add in the white and brown sugars and beat until mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into wet batter. Stir in the chips with a large wooden spoon.
Scoop tablespoons of dough onto the prepared cookie sheets ( I would recommend making smooth balls and flattening the cookies because they don't spread much) and bake for 15 to 20 minutes, or until the cookies are browned around the edges.