Pumpkin Chocolate Chip Cookies :)

The URL for this blog seems fitting for this first post, which you'll see why later in the blog.

I've been craving pumpkin chocolate chip cookies for a while and it's finally the season where they're acceptable to make.

Pumpkin Chocolate Chip Cookie Recipe

Ingredients 

1 Cup (2 sticks) Butter, Room Temperature
1 Cup Brown Sugar
1/2 Cup White Sugar
1 Egg
1 Teaspoon Vanilla Extract
2 1/2 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1 1/4 Teaspoon Ground Cinnamon
1/2 Teaspoon Nutmeg
1/4 Teaspoon Ground Ginger
1 15oz. Can Pumpkin Puree
1 1/2 Cup Semi-Sweet Chocolate Chips

Alternative Ideas

Instead of adding all the seasoning (i.e., cinnamon, nutmeg, and ginger) you may try adding 2 Teaspoons of Pumpkin Spice. 

I think you could play around with semi-sweet chocolate chips too. You could always use dark chocolate of course, but I wonder what cinnamon chips or butterscotch chips would taste like. 

Personally, I would stay away from adding nuts just because it changes to texture and I like it smooth and cakey.  

Directions

Preheat your oven to 375 degrees Fahrenheit. 

Cream your butter for approximately two minutes. If you are using a Kitchen aid, use the paddle attachment. Once the butter is creamed, mix in brown and white sugar, egg, and vanilla. 

In a separate bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, and ginger. 

Alternate mixing in the pumpkin puree and flour mixture to the creamed butter. 

Once all ingredients are mixed, fold in chocolate chips. 

Using a cookie scoop, drop dough onto a greased or parchment papered baking sheet. 

Bake for about 15-17 minutes. Let cool for two minutes before placing them on cooling rack. 

Fully Cooked Cookie
Using a cookie scoop would give them a more polished look!

Eat, Share, and Enjoy!

The kitchen I used to make this patch is not my own so I couldn't find a cookie scoop or pam, and the piece of parchment paper I found is a little wanky. I tried using an old fashion ice cream scoop but that didn't work out too well. SO, I resorted to the two spoon cookie drop technique which I have never been good at. Cooks on the Food Network always make the two spoon cookie drop look easy and beautiful but for some reason mine ALWAYS turn our funky shaped. However, the quirky shape is what makes cookies look homemade so no one usually argues with you when you tell them you made them from scratch. :)

I absolutely LOVE pumpkin chocolate chip cookies because they are sooo fluffy and maintain their shape. I despise cookies that flatten out when baking. A flat cookie is more of a crisp then a cookie. I prefer soft and cakey cookies. When I'm too tired to make a couple patches of cookies (mainly because I only really wanted to eat the dough and have a few cookies on hand ) I have made GIANT pumpkin chocolate chip cookies by just placing a punch of dough on a baking sheet and it still maintains its shape. I have to cook the cookies for longer but they come our completely done. Then nice thing about this recipe, is that its forgiving. You don't have to worry so much about over baking them, obviously you can't "set it and forget it" but you can bake for a couple extra minutes and they should be fine.