Here is the second of the three cookies I made for my Christmas presents and stocking stuffers and whatnot. Yes, it’s pumpkin. What? Let’s be honest, even if it was pumpkin season, I’d still be using canned pumpkin, so what’s the difference?
The recipe comes from Chocolate Chip Trips, and the only thing I really have to add to her recipe is a response to someone in the comments. They had complained that trying to “improve” a chocolate chip cookie by adding pumpkin was pointless and stupid. My response is that this isn’t supposed to improve a chocolate chip cookie by adding pumpkin, it’s improving a pumpkin cookie by adding chocolate chips!
Oh wait, no, I did make one alteration. The original recipe called for pastry flour. Pastry flour is similar to cake flour, more similar, at any rate, than either is to all-purpose flour. I don’t have either pastry flour or cake flour hanging around the house, but what I do have is a hot tip, from Joy the Baker, explaining how to magically turn all-purpose flour into cake flour. The secret is this: you replace 2 tbsp per cup of all-purpose flour with 2 tbsp of corn starch. Then you sift it together really well, it has to be really incorporated and not just mixed in, but that’s all there is to it! Boom, no need to buy two bags of flour.
Pumpkin Chocolate Chip Cookies
1/2 cup all-purpose flour (left alone)
1/2 cup EITHER pastry/cake flour OR all-purpose flour with 1 tbsp taken out and replaced by 1 tbsp corn starch, then sifted together thoroughly (in fact, I whisked them since I don’t have a sifter, but if you’re thorough it shouldn’t matter)
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 cup sugar
1/4 cup brown sugar
3 tbsp butter, melted
1/2 cup + 1 tbsp pumpkin
1/2 tsp vanilla
3/4 cup chocolate chips (I used up the last of the dark chocolate chips left over from the chocolate coconut bars, and then made up the rest with semi-sweet)
1/2 cup chopped walnuts
Preheat the oven to 325.
Grease a baking sheet – the original recipe said 2 baking sheets, but I think I only used one, and just had the cookies getting a little cozy on there. Do what you’ve got to do.
Whisk together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a stand mixer fitted with the paddle attachment, beat the egg and the sugars until smooth and light.
Reduce the speed and mix in the butter, pumpkin, and vanilla until fully blended.
Mix in the dry ingredients until incorporated.
Stir in the chocolate chips and walnuts.
Scoop big old spoonfuls onto your baking sheet(s). The original recipe said 1/4 cup-size scoops, so seriously – go to town. They don’t spread out much; rather, they fluff up vertically, so no worries vis-a-vis the cookies melding into one giant… delicious… pumpkiny… hmm. I’m sorry, I got a bit distracted there.
Ahem. Anyway, chuck ‘em in the oven for 14 – 16 minutes or until a toothpick comes out clean.
Devour them with your face.