Saturday, October 5, 2013

Pumpkin Chocolate Chip Cookies


I'm staring out my living room window right now, astounded by the abundance of colored leaves. This is our first fall in the new house, and while we were in the area at this time last year, I didn't seem to notice transition as much last year. This year, however, has been just lovely. The weather is starting to change, but we are still having sunny, warm days. The leaves have shifted color, but they haven't fallen. If the weather could just continue on like this through the winter, I'd be a happy camper :)

Wishful thinking. Truth is, I'll probably be ready for winter when it gets here, too. Funny how that works. I always look so forward to the start of a season, but am soooo ready to move on to the next. In the meantime, I'm just going to sit back and enjoy these cookies.


These cookies are unlike any other pumpkin cookie I've tried before. Pumpkin cookies are almost always cake-y. There's nothing wrong with that. I love a traditional pumpkin cookie. But, once I saw this recipe, I knew I had to give it a whirl. The promise of a chewy pumpkin cookie? Too good to pass up.

This recipe doesn't disappoint. The cookies are most definitely not cake-y. They are chewy. They are also soft, chocolatey, delicious, and addictive. You won't be able to leave these alone. I packed up and shipped off most of this batch to my in-laws, but another batch is being made this week. Don't worry, this batch will be leaving my house forever to travel to the hubby's place of employment. Phew.

Changing the subject completely, the hubby's birthday is tomorrow! I'm so excited, I'm tackling a sticky toffee cake for the occasion. Fingers crossed it turns out!


Ingredients:

1/2 cup butter, melted
1/4 cup light brown sugar
1/2 cup granulated sugar
1 tsp vanilla
6 tbsp pumpkin puree
1 1/2 cups flour
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp pumpkin pie spice
1/2 cup chocolate chips

Directions:

1. In a large bowl, whisk together the butter and sugars until no lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
2. In a separate bowl, combine flour through pumpkin pie spice. Pour the wet ingredients into the dry ingredients. Using a wooden spoon or spatula, combine the two. Fold in chocolate chips, try to disperse throughout the dough.
3. Chill dough in the fridge for at least 30 minutes, or dough will be too soft to work with.
4. Preheat oven to 350┬║. Line two cookie sheets with parchment paper. Roll the dough into 2 tbsp-balls, placing them on the parchment paper. Slightly flatten the balls. Bake in pre-heated oven 8-10 minutes. Cookies will look underdone, but cooking them longer will dry them out.
5. Allow cookies to cool on cookie sheet 10 minutes before removing them to a cooling rack. The longer you let the cookies cool, the chewier they become. Let them sit for at least 60 minutes before serving. Store in an airtight container for up to 1 week.

Recipe courtesy of Sally's Baking Addiction

3 comments:

  1. Hola, soy Rosa, me encantan estas galletas:)

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  2. Replies
    1. They are awesome pumpkin cookies! They taste like pumpkin pie filling.

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