These Pumpkin Chocolate Chip Cookies are delicious. I am such a traditionalist, and I never want to mess with something that is already perfect: the chocolate chip cookie. The most I have done to alter the recipe is substituting half the amount of semi-sweet chocolate chips with sea salt caramel baking chips…yikes! (Full disclosure, it was delicious, and I will share the recipe one day.) Beyond that, I feel like you are playing with fire. However, my husband had been requesting pumpkin chocolate chip cookies. After the third hint, I gave in and committed to making them. To make myself feel better, I made a whole new recipe with a different base than my traditional chocolate chip cookie.
Helpful Tools To Make Pumpkin Chocolate Chip Cookies
- Baking sheets– Having mulitple baking sheets allows you to prep your pan with the next round of cookie dough to keep your cookie baking flow going.
- Silicone baking mats– Never have a cookie stick again!
- Measuring spoons and cups– Sturdy stainless steel measuring equipment. Love that there are 1/8th teaspoon and 2/3 cups measurments in the collection.
- Nesting bowls– Prep all of your ingredients in these easy to clean glass bowls.
Chewy Pumpkin And Chocolatey Goodness
I love the texture of a chewy, flatter cookie rather than a puffy cake-like cookie, and I believe this recipe delivers just that. I also wanted the pumpkin and spicy seasonal flavors to strongly come through, and topping the cookies with the cinnamon glaze makes that happen.
Preheat oven to 350 F degrees. In a medium bowl, combine flour, salt, baking powder, baking soda, pumpkin spice, and cinnamon. Let’s talk about pumpkin spice seasoning. If you do not have the pumpkin spice seasoning blend, you can substitute it with this recipe. 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, 1/4 teaspoon allspice, and 1/4 teaspoon cloves.
In a larger bowl, add your melted butter, brown and white sugar, maple syrup (or maple sugar, see recipe for conversion), vanilla, egg, and pumpkin puree. By melting your butter and adding a mixture of white and brown sugar, you will achieve a chewier cookie.
Add your dry ingredients to your wet ingredients in 2 additions, mixing in between. Sprinkle in ½ cup of your chocolate chips and give a mix.
On a lined cookie sheet with either parchment paper, or silicone baking mats, take a tablespoon-sized amount of dough and roll into a ball. Place cookies 2-3 inches apart and gently press down to flatten. With the remaining ¼ cup of chocolate chips, place a few on top of each cookie.
Bake at 350 F degrees for 10-12 minutes until set and golden brown on the edges.
While the cookies are baking, mix the powder sugar, milk, and cinnamon for the cinnamon glaze. Once the cookies are out of the oven, let cool completely. Drizzle glaze over cookies and let them dry. Enjoy with a cup of Homemade Apple Cider for the perfect delicious Fall snack.
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