Pumpkin Chocolate Chip Cookies II
These Pumpkin Chocolate Chip Cookies are a MUST TRY this Fall!
Introducing: more pumpkin.
I know the passing of Halloween is supposed to cue me, as a food blogger, to start gently needling my recipes towards a more “jolly” state of mind. Or at the very least towards an exorbitant amount of pies, signaling the approach of holiday baking. But I’ve still got a little bit of pumpkin left rattling around in my brain, so I have to ask you to stick with me a little while longer here on the pumpkin train of thought.
I promise: the pies are coming.
But pumpkin cookies can make me a little obssessive. Which is why I had to share just one more pumpkin cookie recipe with you.
I actually already have TWO other pumpkin chocolate chip cookies here on Something Swanky. But they fill completely different niches within the pumpkin cookie community. For instance– these pumpkin chocolate chip cookies are very traditional pumpkin cookies. They are soft and cakey with big milk chocolate chips. These are the pumpkin cookies I began making in college, and my whole family went bonkers over them when I baked a batch over the holiday break. Ever since then, they’ve been my pumpkin cookies.
But then I decided that I needed a non-cakey pumpkin chocolate chip cookie. Which is where this recipe for Brown Butter Pumpkin Pudding Cookies came from. And HOLY SMOKES they’re good. Like, ooooommmmmmmggggg-close-your-eyes good. Those cookies are the only pumpkin food I like to eat warm and fresh from the oven. All other pumpkin foods should be eaten at room temp, am I right?
Except pumpkin soup. Obviously.
So why the need for yet another pumpkin cookie recipe?
Little known fact: Utahns know how to make THEE best pumpkin chocolate chip cookies. Macey’s and Harmon’s (both local grocery stores) sold theirs year-round when I lived there, because they were in such high demand all the time. The vending machines at the school sold pumpkin chocolate chip cookies made by a company called Dunford, and those were the most amazing pumpkin ccc I’ve ever eaten in my entire life. Soft on the inside, firm-borderline-crispy-edges on the outside, and gigantic.
To this day it’s the cookie that my pumpkin dreams are made of. And while both of the cookie recipes I’ve posted in the past are REALLY GOOD recipes for pumpkin chocolate chip cookies, neither one of them quite measure up to the Utah yardstick.
Today, I think I’ve finally found a rival. These big-as-your-hand cookies taste exactly like the cookies I remember eating from the grocery stores in Utah.
But before you hop into the kitchen, be sure you have these two important ingredients: A) cake flour, and B) high quality milk chocolate chips. Both equally important and both worth waiting on a trip to the grocery store for. The cake flour makes these cookies soft and fluffy in the most perfect way. And the chocolate chips are worth the extra effort of getting right. These are not meant to be ordinary pumpkin chocolate chip cookies, and so no ordinary chocolate chips will do! I highly recommend Guittard milk chocolate chips for just-the-right size and flavor. But Ghirardelli would work too (as well as any other high quality milk chocolate).
I hope you enjoy these as much as I do!
- 1-3/4 cup (15 oz. can) pumpkin puree (NOT pumpkin pie filling)
- 1 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 tsp. vanilla extract
- 2 1/2 cup cake flour
- 2 1/2 tsp. pumpkin pie spice
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1 1/4 cup milk chocolate chips
Preheat the oven to 375ºF.
Whisk together the pumpkin puree, sugar, oil, and vanilla.
Add the flour, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon. Gently fold the dry ingredients in with a rubber spatula.
Fold in the chocolate chips.
Scoop out 1/4 cup dough for each cookie, about 6 cookies per baking sheet (baking sheets should be lined with parchment paper or a silicone baking mat).
Bake for 15 minutes and let cool completely on baking sheet. Do not store until completely cooled.
Store for up to two days in a sealed container.