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Pumpkin Chocolate-Chip Cookies


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Serves 30 cookies | Prep Time 15 (not including time to make the pumpkin purée) | Cook Time 35

Why I Love This Recipe

FEATURING: Pumpkin

A lovely soft cookie filled with pumpkin taste! A great Fall recipe that will make your entire house smell great!

TO MAKE YOUR OWN PUMPKIN PURÉE (to make approx. 1 cup)

Approx. 1/2 pumpkin or more (or butternut squash), skin removed, cut in 1 in. cubes

Steam the squash or pumpkin cubes for approx. 20 min- until soft. Then mash. Voilà!

NOTE: You can substitute 2 1/2 tsp pumpkin pie spice for the spices listed here if that's what you've got. Or feel free to increase spices listed, I usually like to add 2 tsp cinnamon now.


Ingredients You'll Need

2 cups unbleached all-purpose flour
2 tsp baking powder
3/4 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1/2 cup (100g) granulated sugar
1/2 cup (110g) packed light-brown sugar
1/2 cup (120ml) sunflower oil
1 Tbsp of cornstarch diluted in 2 Tbsps of cold water (or 1 large egg)
1 tsp vanilla extract
1 cup pumpkin puree (see recipe description for how to make the purée. You can also buy some but don't use pumpkin pie filling)
Up to 1 1/2 cups (255g) semi-sweet chocolate chips. to taste


Directions

Preheat oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper.
In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt for 20 seconds, set aside.
In the bowl (or electric stand mixer fitted with the paddle attachment), blend together granulated sugar, brown sugar and vegetable oil until combined.
Mix in cornstarch/water mix (or large egg) and vanilla then blend in pumpkin puree.
Slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl as needed (batter will be pretty wet).
Fold in chocolate chips while folding batter to evenly combined.
Drop dough 2 Tbsp (either using a medium cookie dough scoop or using two spoons) at a time onto baking sheets lined with Silcone liners or parchment paper, spacing cookies two inches apart.
Bake in preheated oven until cookies are nearly set about 11 - 13 minutes.
Allow to cool several minutes before transferring to a wire rack to cool.
Store in a single layer in an airtight container (these are best once they've rested in an airtight container a few hours, they soften throughout).


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