Yes, I’m sharing more pumpkin recipes. Give me a break – pumpkin season comes only once a year and I can’t help but take advantage of it as much as I can!
I’m always a fan of pumpkin cookies. The pumpkin blondies I made last year were my favorite, but the soft pumpkin cream cheese cookies are another great choice when looking for a crowd pleaser. Who wouldn’t like soft pumpkin cookies with a cream cheese glaze?
Ok, not everyone likes soft pumpkin cookies. Did you know that there are even people who (gasp) don’t like pumpkin? I know, right? Anyway, my mom does like pumpkin but she is not a huge fan of soft pumpkin cookies. She likes pumpkin bread but when it comes to pumpkin cookies – or cookies in general – she prefers more crispy, less cake-like cookies. Which is why I decided to try to find a pumpkin cookie recipe that would satisfy that need. I sought a chocolate chip cookie recipe that would work with pumpkin – and this is it! I took aspects from a few recipes (including this recipe from one of my favorite bloggers, Picky Palate, and this one from the Food Network) to get this just perfect, and here it is.
Pumpkin Chocolate Chip Cookies
Here’s what you need:
- 8 tablespoons butter, room temperature
- 3/4 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup pumpkin puree
- 1½ tablespoons molasses
- 1 egg
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon ground ginger
- 2 cups chocolate chips or about one 11.5 oz bag (I didn’t try but I bet these would be delicious with white chips as well! Or even mini chips)
Here is what you do:
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or spray with non-stick cook spray.
- Combine butter and sugars in stand mixer, beating until light and fluffy.
- Add molasses, pumpkin, egg and vanilla. Beat until combined and smooth.
- Add most of dry ingredients – starting with flour and baking soda, and then add in cinnamon, nutmeg, allspice and ginger.
- Stir in chocolate chips.
- Drop dough by about tablespoon sized dallops onto prepared baking sheet.
- Bake for 10-12 minutes or until baked through and starting to crisp up.
- Cool for a few minutes on baking sheet then transfer to cooling rack.