I warned you last week, I could feel the pumpkin in the air. I almost thought I wouldn’t be able to post these pumpkin cookies though. After I photographed them, my little brother thought it would be cool to take my memory card out of my camera and lose it. I searched all morning one day, and I thought I had searched every inch of the house. Turns out it was in a DVD case. So that was interesting.
Anyways, it was lucky for you that I (okay, actually my mom) found it, because you definitely need to make these cookies. Unlike most pumpkin cookies, they are actually chewy, not cakey! That’s because I replaced the egg with pumpkin so that I wouldn’t be adding a bunch of extra moisture when I put the pumpkin in. That means the dough is egg free, which means you don’t have to be afraid of getting salmonella from eating all the dough before they get to the oven. Not that that ever really stops me anyways. Still, better make a double batch, just to be safe.
- Chewy Pumpkin Chocolate Chip Cookies
- Makes about 2 dozen
- 1/2 cup (1 stick) softened butter
1 cup brown brown sugar
1/4 cup white sugar
1 teaspoon vanilla
5 tablespoons pumpkin purée
- 1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
1 1/2 cups all-purpose flour
1 cup chocolate chips (I used semi-sweet)
- Combine the butter and sugars until mixed well (mixture will be thick). Add the vanilla and pumpkin and mix until smooth.
- Combine all the dry ingredients and add to the rest mixing just until combined. Stir in the chocolate chips.
- Bake rounded balls of dough on an ungreased cookie sheet at 350ºF for about 12-17 minutes or just until they start to puff up a little. Cool slightly before removing from pan.