Thursday, October 30, 2014

Pumpkin Chocolate Chip Cookies


I have to admit, I hate Halloween. It's my least favorite holiday, the only redeeming quality about this day is all the candy I have an excuse to eat. Seeing people in ridiculous costumes is entertaining too I guess. But ever since I was a little kid, I've never liked it. HOWEVER. This doesn't mean I didn't take this opportunity to bake some pumpkin treats for work tomorrow.

I searched all over for the best looking pumpkin cookie recipe and this one from Joy the Baker seemed to be the best bet. I tweaked it a bit, because I wanted the pumpkin spice taste to be stronger, I added some ground ginger and nutmeg. Whenever I try out new recipes, I like to follow the directions step by step, because I'm so afraid of messing up. But for this one, I kind of just added whatever I wanted. These cookies are very cakelike and pillowy soft, especially right out of the oven. I wish the pumpkin taste was stronger, but I think you can just add more pumpkin puree. Next time! Because I will definitely be using this recipe again!

Recipe makes approximately 24 cookies


2 cups all purpose flour

2 large eggs

1 1/2 tsp baking powder

1 tsp of baking soda

1/2 tsp salt

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp nutmeg

1 cup sugar

1/2 cup canola oil

1 cup canned pumpkin puree (I used Trader Joe's)

1 1/2 tsp vanilla extract

1 cup semi-sweet chocolate chips (you can add any kind you want to this recipe)


Preheat oven to 325 degrees F. Line baking sheets with parchment paper or foil, which is what I had at home.

Stir all the dry ingredients in a medium sized bowl (flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt).

In a large bowl, whisk together sugar and eggs until the consistency is smooth and a light yellow color. Use those arm muscles! Or you can use a handmixer too I guess. Mix in oil, pumpkin puree, and vanilla extract until well blended.

Add pumpkin mixture to your dry ingredients. Mix in chocolate chips.

Scoop dough onto baking sheet set about 2 inches apart. These cookies will spread. Bake the cookies for 16 minutes or until toothpick comes out clean. Cool them on the baking rack and use a wide spatula to transfer the cookies.

Store the cookies in a tightly covered container after they're cool. They should last for a few days, but why wait that long when you can eat them right away?

Check out Joy the Baker's blog! I love her recipes and her posts are so personal, like you're in the kitchen with her.

I hope you guys try out this recipe and tell me how it goes! Have a safe Halloween! :)

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