Chewy Pumpkin Chocolate Chip Cookies

As you may have noticed by now, I have a bit of an addiction to all things pumpkin! So of course, pumpkin in chocolate chip cookies is an all time favorite of mine. There is one thing, however, that used to deter me from putting pumpkin in cookies. Do we all know about the pumpkin cake phenomenon?! Something that has frustrated friends and foes alike. A mind boggling issue that has had us all scratching our heads. Why do our pumpkin cookies always come out like little cakes?! Not that there’s anything wrong with cake, I like it as much as the next kid, but when I want a chocolate chip cookie, I want a chewy one. Slightly crisp on the outside, but soft and chewy in the middle. The kind that slightly flexes when you try to break it down the middle, almost in a caramelized like state. You too? Well, fear not friends! I have finally figured out how to solve this cake cookie phenomenon , and it all has to do with moisture. (darn you, h2O!)  ;)Pumpkin is 90% water, so when you have that much moisture added into a cookie batter, it becomes more of a cake batter. To do this, surprisingly, all we had to do was cut out the eggs, which add extra moisture. The pumpkin works as an egg replacer in this recipe! Melted butter is also a must. Not only does it assist in making a chewy cookie, but it helps the cookies spread out rather than puff up.

Okay, enough talk, lets get baking!


Chewy Pumpkin Chocolate Chip Cookies

Makes 12

What You’ll Need:

+ 1/2 cup unsalted butter, melted

+ 1/2 cup granulated sugar

+ 1/2 cup brown sugar

+ 1 teaspoon vanilla extract

+ 5 Tablespoons pumpkin puree

+ 1- 1/2 cups all purpose flour

+ 1/4 teaspoon baking powder

+ 1/4 teaspoon baking soda

+ 1/4 teaspoon salt

+ 2 teaspoons ground cinnamon (use less if you prefer, I like them full of spice!)

+ 1/2 teaspoon ground ginger

+ 1/4 teaspoon ground cloves

+ 1/4 teaspoon ground nutmeg

+ 1/4 teaspoon allspice

+ 1/2 cup semi sweet chocolate chips

 Combine the melted butter, sugars, vanilla extract, and pumpkin puree until smooth. In a separate bowl, combine the flour, baking powder and soda, salt, and spices. Slowly add the flour mixture into the wet ingredients, mixing until fully incorporated. Fold in the chocolate chips. Chill the dough for at least an hour.Preheat the oven to 325 degrees F. Scoop out about 2 Tablespoons dough for each cookie. Roll into a ball and slightly flatten on a cookie sheet (non stick, or  greased pan). Bake the cookies for 10-12 minutes.