The en mass of pumpkin spice flavored everything is in the air. It's time to for the woolly socks and cozy sweaters.
Yes, I fall into the trap too (oof, bad pun). On day 2 of temperatures below 60 degrees, I bring out the flannel.
I am one of those who actually knows and likes the flavor of pumpkin, not pumpkin SPICE. PUMPKIN!
There are so many ways to celebrate the harvest, but pumpkins and apples are the best! Those two pieces of produce alone forced me to finally learn proper canning procedure, something I had long tried to avoid in the name of not being labeled a hipster. Especially with small children, copious amounts of apple sauce in the pantry is amazingly helpful and pumpkin soup, with some crusty bread, is a warm hug in your tummy.
One thing I haven't been terribly obsessed with is pumpkin cookies. They always seem to have an identity crisis. Is it cake? Is it cookie? Is it a failed blondie bar?!?! It's just not my favorite. However, I decided to give it a chance again after I came across a recipe that promised a more crisp, chocolate chip cookie like textured cookie.
Behold! That cookie!
To be honest, it is still wetter than a chocolate chip cookie, but I would place it firmly in the category of a cookie. Not a confused confection that doesn't know if it needs frosting or sprinkles?!?!
Me wanting to impress the most warming textures and flavors I can, I added a couple items to the recipe to help enrich the flavor. If you've read previous posts, I am a fan of molasses. Just a tablespoon or two of that deliciousness, creates a momentous depth of flavor that nothing can match. I also added chopped pecans and doubled the salt content. I never feel like recipes add enough salt to make the difference that salt can bring to augment all the flavors.
The recipe I used was based off a recipe from Sally's baking addiction which has lots of nice tips on getting the texture you are looking for. Super love this blog!
I wholeheartedly recommend pressing some chocolate chips into the cookies right out of the oven. It improves the overall look of the cookie so much and, remember, you eat with your eye's first!
Chewy Pumpkin Chocolate Chip Cookies
yeild: 2 dozen cookies
2 sticks (230g) unsalted butter, melted & slightly cooled
1/2 cup (100g) packed light or dark brown sugar
1 cup (200g) granulated sugar
3 Tablespoon Molasses
3 teaspoon pure vanilla extract
3/4 cup (194g) pumpkin puree (blotted with a paper towel/kitchen towel)
3 1/4 cups (390g) all-purpose flour (spoon & leveled)
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 teaspoons ground cinnamon
2 teaspoon pumpkin pie spice
1 1/2 cup (270g) semi-sweet chocolate chips, plus a few extra for the tops
1/2 cup Pecan Pieces (Toasted)
Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla and blotted pumpkin until smooth. Set aside.
Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1 cup semi-sweet chocolate chips. The chips may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is imperative for this recipe.
Remove dough from the refrigerator. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
Roll the dough into balls, about 2 Tablespoons of dough each. Using the back of a spoon, slightly flatten the tops of the dough balls. (Without doing so, the cookies may not spread.)
Bake for 14-16 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven. If you find that your cookies didn’t spread much at all, flatten them out with the back of a spoon when you take them out of the oven. If desired, press a few chocolate chips into the tops of the warm cookies.
Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. The longer the cookies cool, the even better they taste! The flavor gets stronger and the texture becomes chewier. I usually let them sit, uncovered, for several hours before serving. Chewiness and pumpkin flavor are even stronger on day 2.
Cookies stay fresh covered at room temperature for up to 1 week.