Pumpkin Spice Chocolate Chip Cookies
Because we all deserve a cookie
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Hey, everyone! Happy fall! It finally feels that way in the Northeast today — definitely (heavy) sweater weather, but it’s crisp and sunny so I don’t mind.
I have nothing against pumpkin and its attendant and traditional spices. In fact, I love them. But I can’t say that I am a fan of the trend that applies this flavor and aroma (often artificial) to just about anything or everything! Lattes, deodorant, Cup o Noodles — and scented candles, I’m sure (hmmm, maybe these would work for selling a house?). Anyway, I honestly haven’t tried any of these and I’m not sure I want to! I’m nothing if not open-minded though, so I’d love to hear if I’m wrong about pumpkin spice as a catch-all fall flavor. Do you have a favorite pumpkin spice product? No judgment here!
After spending the past few days testing this treat for you, I have to say, my house smells amazing, even when I’m not actually baking. I’ve been working on this in between intense editing sessions for my book, so it has been a welcomed break, and, I admit, I’ve eaten way too many cookies! I have no resolve when faced with a warm cookie.
The recipe calls for only a 1/2 cup of pumpkin puree, so it’s great to make when you have some left over from another recipe. If cooking these cookies leaves you with leftovers, keep reading! I have some ideas below for what to do with the rest of that can. Or you could always freeze it and work it into a Thanksgiving side dish next month.
These don’t have that signature orange color that most pumpkin spice items do because the chocolate is swirled ever so slightly into the dough by mixing it in while still warm. I like the texture better this way (more moist and chocolatey — less cakey). That said, if you do want that orange color, you can let the dough cool completely before mixing in all the chocolate.
What I love about this recipe
You don’t need a mixer of any kind, it’s all done by hand.
They are super fast to put together.
You don’t need to chill the dough — you can bake them right away.
But you can chill the dough, if you want to mix today and bake tomorrow!
You can also freeze the dough in balls, if you want to bake a few at a time to enjoy them warm out of the oven.
What to do with the leftover pumpkin puree
Add to a smoothie with a frozen banana (and some cinnamon or pumpkin pie spice!)
Mix it into a bowl of oatmeal
Use in a vegetable soup to thicken and add flavor
Make pumpkin risotto
Add to hummus
Add to mac and cheese or another pasta dish for creaminess
Add to pancake batter
Transfer to a container and freeze for later
Make more cookies!
Etc… Share any ideas you have in the comments!
Pumpkin Spice Chocolate Chip Cookies
Makes about 15 cookies
1 cup/128 g all-purpose flour
1/4 teaspoon baking soda
1 teaspoon pumpkin pie spice (see note below for a sub)
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup/113 g canned pumpkin puree
1/2 cup/113 g (1 stick) unsalted butter, cut up
3/4 cup/165 g light brown sugar, packed
1 egg yolk
1 teaspoon vanilla
1 cup/173 g chocolate chips, chocolate chunks, or chopped chocolate
Heat oven to 350℉. Line 2 baking sheets with parchment paper.
Whisk together flour, baking soda, pumpkin pie spice, cinnamon, and kosher salt and set aside.
Put the pumpkin puree in a small saucepan and set over medium heat. Once it heats up and starts sizzling, cook, stirring, for 3 to 5 minutes until it’s starting to stick to the pan and clumping up in a ball. This is to dry out the pumpkin. Add the butter, and whisk until melted. Turn off the heat and add the sugar, whisking to scrape the pumpkin residue from the pan, until smooth. Transfer to a medium bowl to let cool, whisking occasionally, for 5 to 10 minutes until lukewarm. Whisk in the egg yolk and vanilla.
Stir in the dry ingredients using a rubber spatula or wooden spoon until well incorporated. Add half the chocolate and stir briefly to incorporate. If the mixture is still slightly warm, the chocolate will streak the dough slightly when you stir again, which is what you want. If it's too warm, it will melt completely, which you don't necessarily want (but it will still be delicious if this happens!). Let cool for another 5 minutes and stir in the remaining chocolate.
Pinch off ping-pong ball-sized pieces of dough (about 1 ¼ ounces/36 g each), roughly rounding them, and arrange on 2 parchment-lined baking sheets about 2 inches apart. Bake for about 18 minutes, until golden brown on the undersides. Transfer to a cooling rack. Enjoy! They are really good warm!
NOTE: If you don’t have pumpkin pie spice, use 1/2 teaspoon cinnamon and a combination of ginger, allspice, cloves and/or nutmeg to make up the other 1/2 teaspoon. You can’t go wrong here except to use too much clove or nutmeg. Just use a little of each and you’ll be fine.
The Makings of a Cookbook
P.S. In last week’s email to full-access subscribers, I recapped a major project I recently wrapped — a 12 (consecutive!)-day photo shoot for the chef and Food Network personality Michael Symon. If you’re a fan of Michael’s, or if you have interest in learning what goes on behind the scenes of major photo shoots like this one, considering upgrading your subscription to take a peek.
Try making a savory pumpkin soup with a little white wine and chicken broth. Top with balsamic and roasted pumpkin seeds the way it’s eaten in Europe. A nice change
These cookies were a hit with the kids, especially warm! Was able to use up the left over pumpkin purée from making Thanksgiving pumpkin pie.
Can’t wait to make more of your cookie recipes for the holidays!