Oct 20, 2015

Pumpkin Chocolate Chip Cookies | #CreativeCookieExchange


I am so excited about these Pumpkin Chocolate Chip Cookies. They are so amazingly soft and cake-like, and get better over time. They're pretty much pumpkin pie in a cookie.... with chocolate chips.

They are easy to mix up, and come together in no time. They are fairly low in sugar, which makes them the perfect breakfast cookie. I offered some of these to my grandkids and they loved them. I also took a bunch of them to work, where they were a big hit. The pumpkin puree seriously adds to the softness and moistness of these cookies.


Pumpkin Chocolate Chip Cookies

The Creative Cookie Exchange bakers are baking cookies this month with a pumpkin theme. I decided to go super simple with these chocolate chip cookies. After the recipe, check out the rest of the #CreativeCookieExchange bakers.

Pumpkin Chocolate Chip Cookies


Pumpkin Chocolate Chip Cookies


Adapted from King Arthur Flour, makes about 60 cookies

Ingredients


269 grams (2 1/4 cups) unbleached all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1 cup (2 sticks) unsalted butter, softened
106 grams (1/2 cup) brown sugar
99 grams (1/2 cup) granulated sugar
425 grams (15 ounces) canned pumpkin puree
2 large eggs
1 tsp vanilla extract
1 tsp orange oil, or the zest of one orange
400 grams (about 2 1/2 cups) semi sweet chocolate chips

Instructions

  1. Preheat the oven to 375 degrees F and line two baking sheets with parchment paper. 
  2. In a medium bowl, whisk together the flour, baking powder, soda, salt, cinnamon, and ginger. 
  3. In the bowl of a stand mixer, beat the butter and sugars until blended. Add the pumpkin puree, eggs, and vanilla and beat until blended. Add the orange oil or zest, and briefly bead. 
  4. Slowly add the dry ingredients while beating on low until incorporated. Stir in the chocolate chips. 
  5. Using a 1 1/4 inch wide cookie scoop, scoop the dough onto the cookie sheets. Bake the cookies, one sheet at a time, for about 17 minutes. Let the cookies rest on the pan for about 5 minutes before cooking on a wire rack.
  6. Continue to bake sheets of the cookies until all cookies are baked. 
  7. Store in an airtight container. They are actually better the next day. 



The theme this month is Pumpkin! It is only October--you can’t possibly be tired of this glorious symbol of the fall harvest yet!

If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links. You can also just use us as a great resource for cookie recipes--be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of our bloggers have made this month:

8 comments:

  1. Love chocolate chip cookies of all kinds. Must try these !

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  2. Those cookies have a great color and perfect for this time of year.

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  3. I love how perfect the color is! So inviting. Have to give these a go!

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  4. These cookies just look like fall and I bet they made your house smell good too. I love the fact that they are low in sugar & the thought of cookies for breakfast - yum!

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  5. I love a cake-like cookie because it combines the best of both worlds! These look just right.

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  6. Ooh, these look nice—almost like little pumpkins! Beautiful color and nothing beats a soft, cake-y cookie.

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  7. I had some pumpkin chocolate chip cookies at a party last year and I LOVED them! I've never found the recipe so I might have to give this one a shot!

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