Pumpkin Chocolate Chip Cookies

I chose these cookies  for my first blog entry for a few reasons:

1.   They're seasonally appropriate.

2.   They're easy to make.

3.    People REALLY seem to like them.

I know that within the foodie community, pumpkin cookies are nothing special. In fact, based on the browsing I've done, it seems that many commenters have a certain disdain for these cakey, somewhat mishapen concoctions. Myself, I've never minded the puffy softness of a pumpkin cookie, and the feedback I've received upon sharing them with others suggests that among those who do not bake on a weekly basis, the cake-like texture is a welcome departure from the usual crunchy on the outside, chewy on the inside cookie fare.


That said, I'm afraid that I have to count my boyfriend amongst those who would prefer a more cookie-like cookie, and for that reason, I set out to find a recipe that would preserve the flavor of my old standby, while reducing the aforementioned fluff.

I settled on the following version, making a few changes here and there to keep the spice ratio that I enjoy. My boyfriend and I are not sure that the texture is really so very different from the ones I usually make, but they certainly did not disappoint.  I've had 2 already, and am hoping that they last long enough to take to work for Halloween :-)


Pumpkin Chocolate Chip Cookies
(Adapted from the Boston Globe and Erin Cooks)

Yields ~3 dozen cookies

3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, at room temperature

1 1/2 cups sugar
1 cup canned pumpkin puree
1 egg, beaten
1 teaspoon vanilla extract
1 package (12 ounces) semisweet chocolate chips

Set the oven to 350 degrees. Line baking sheets with parchment paper.

In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

In an electric mixer with the paddle attachment, combine the butter, sugar, pumpkin, egg, and vanilla; beating just until blended. Mix in the dry ingredients. Remove the bowl from the mixer stand. With a rubber spatula, stir in the chocolate and cinnamon chips.

Using a cookie scoop drop the dough 1 inch apart on the baking sheet.

Bake the cookies one sheet at a time for 13 to 15 minutes or until lightly browned.  Let the cookies cool on the sheets for two minutes. Transfer to wire racks to cool completely.