Cassie’s Ruminations

Pumpkin Chocolate Chip Cookies

These are a delightful twist on the classic chocolate chip cookie recipe. They are almost cake-like. The recipe makes between two and three dozen, depending on the size of the cookies you make.

Pumpkin Chocolate Chip Cookies
Makes about 3 dozen cookies

2 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ tsp allspice
½ teaspoon ground nutmeg (I always use my microplane and grate it fresh – it’s much more aromatic that way)
½ teaspoon salt
½ cup (1 stick) unsalted butter, at room temperature
1 ½ cups sugar
1 cup canned pumpkin puree
1 egg, beaten
1 teaspoon vanilla extract
½ package (6 ounces) semisweet chocolate chips

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

In an electric mixer, cream the butter and sugar until fluffy. Add the pumpkin, egg, and vanilla and beat until just blended.

Mix in the dry ingredients, starting on slow and moving up to medium speed. Scrape the sides and bottom of the bowl once during mixing (turn the mixer off first) to ensure complete blending.

Remove the bowl from the mixer stand and use a rubber spatula to gently stir in the chocolate chips. Drop the batter by heaping tablespoon full onto the baking sheets, with 1 inch spacing between them.

Bake the cookies for 15-17 minutes or until lightly browned. If necessary, rotate the sheets halfway through baking to ensure even cooking. Let the cookies cool for a few minutes on the sheets before moving them to wire cooling racks to finish cooling completely.