egg-free | Delicious on a Dollar

Pumpkin Chocolate Chip Cookies

Stop what you are doing, except for reading this post of course, because you will want to make these cookies. Halloween is almost here and the little ghosts and gremlins will love these soft cookies, bursting with chocolate chips.

These are not all cakey-pumpkin-y blobs like some pumpkin cookies are. These are soft, but just right. They look like any other chocolate chip cookies, but with a mild pumpkin-spice flavor. They are loaded with chocolate chips, and they stay soft for days (if they last that long).

I “fiddled” with my favorite chocolate chip cookie recipe, adding a small amount of pumpkin puree in place of some of the butter, and included a variety of spices. They turned out incredibly good.

Even folks who say they don’t like pumpkin ate these and made note of how different and good they were. I made no mention of the pumpkin in them. I simply smiled and said, “Yes, they are good aren’t they.” If you love chocolate chip cookies, try this “make-over” recipe for the perfect fall cookie.

SOFT PUMPKIN CHOCOLATE CHIP COOKIES

Yield: 30-34 cookies

Ingredients:

10 Tbsp. unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
6 Tbsp. pumpkin puree
1 1/2 tsp. vanilla extract
1/2 tsp, salt
1 tsp. ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp. allspice
pinch cloves
3/4 tsp. baking powder
1/2 tsp. baking soda
2 cup all-purpose flour
1 1/2 cup semi-sweet chocolate chips

Directions:

1. Preheat oven to 350*F. Line two baking sheet with parchment paper or a silicone baking mat.

2. In the large bowl of a stand mixer, cream together the butter and sugars. Mix in the pumpkin and vanilla.

6 Tbsp. pumpkin added to creamed sugars and butter.

Add dry ingredients.

Whisk together the dry ingredients and add to creamed mixture.

Mix well until there are no streaks in the batter.

Mix in the dry ingredients.

Stir in the chocolate chips.

Add chocolate chips and stir into dough.

Cover and chill until dough is completely chilled and firm. (I refrigerated mine over night, baked them the next day, and they came out fine.)

3. Use a medium scoop to portion out the dough for uniform sized cookies. I used a 1 tablespoon scoop. Place the dough 2-inches apart on the baking sheets. If desired, press additional chips into the tops of each cookie.