It was hard work but someone had to do it. We searched for the best pumpkin chocolate chip cookies recipe and today we are sharing it with all of you!!
You know where this all started for us, don’t you? The grocery store. It’s not very often that I buy cookies at the grocery store because…
1. We enjoy making cookies together
2. We love cookie dough (don’t you dare pull the egg thing on me. I know, I know. xoxo)
3. I happen to think we make really good cookies so why buy them?
None of that matters when it comes to pumpkin chocolate chip cookies. We tried so many recipes and just didn’t love them so we kept buying the big, pillowy cookies on a tray from the store. Until last year. Last year everything changed. We discovered the most melt in your mouth recipe EVER.
Will Pumpkin Chocolate Chip Cookies Hurt a Dog?
While Pumpkin can actually be good for a dog, chocolate contains theobromine that is toxic to dogs in sufficient quantities.
This is a xanthine compound in the same family of caffeine, and theophylline.
The good news is that it won’t necessarily kill a dog, only if it’s ingested in large quantities.
It all depends on the weight of the chocolate per pound versus the weight of the dog.
You see, pinterest was bonkers about pumpkin last year. I’d say one of the biggest pumpkin years ever and with all of the pumpkin chocolate chip cookie recipes we just had to start testing them all. And you know what, it was the one that was plastered all over pinterest we liked the least. So with a little time we discovered the best pumpkin chocolate chip cookie.
It’s not the biggest mound for a cookie, but we discovered that often those really high cookies were either too dense and soggy or 90% of the time way too dry. So scratch that. We needed pillowy but height was no longer a concern.
Too little or too much pumpkin led to flavorless or eating squash tasting cookies. We found that 1 cup was the perfect amount. Recipes that were doubled or even tripled didn’t come out as well so we stuck to our 3 dozen batch.
Do Pumpkin Chocolate Chip Cookies Freeze Well?
These pillowy, cakey, Pumpkin Chocolate Chip Cookies fit the bill. … These cookies can be stored for 2-3 days in a cool spot, or wrap and freeze for later.
Finally the spices. I love pumpkin pie spice. Cade loves the smell but doesn’t care what I use. I figured it would be easiest any way so more than 50 percent of my tests involved the PPS. It was not right!! No matter how much I added it just didn’t have that warmth.
I switched to a concoction of cinnamon, ginger, nutmeg and cloves and it was awesomeness!! In fact, I occasionally upped the spices compared to what the recipe says below and I liked it even more, but I recognize everyone doesn’t want that much spice so this is the perfect balance IMHO.
Oh! One more thing. Because this is a more wet dough we discovered that the chocolate chips weren’t always evenly distributed and often couldn’t be seen from the tops of the cookies. We started tossing them in with the dry ingredients and bam! problem solved. The flour doesn’t allow the chips to sink and disappear. Done and done.
Can You Freeze Pumpkin Chocolate Chip Cookie Dough?
You can safely freeze cookie dough for up to 3 months. Honestly, ours has never kept that long. Because once you know you have cookie dough you can pull out and bake quickly, there’s no stopping late night cookie cravings.
The BEST Pumpkin Chocolate Chip Cookies
- 1/2 Cup Butter, unsalted and softened
- 1 Cup White Sugar
- 1 Large Egg
- 1 Cup Pumpkin Puree
- 1/2 Teaspoon Vanilla
- 2 Cups Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2 Teaspoons Cinnamon
- 1/4 Teaspoon Nutmeg
- 1/4 Teaspoon Ground Ginger
- 1/8 Teaspoon Ground Cloves (or up to 1/4 Teaspoon)
- 1 bag chocolate chips
- Preheat the oven to 375 degrees.
- Place a silpat or parchment paper on each cookie sheet.
- It's very important that you start with softened, not melted butter. Add the butter and sugar to a standing mixer and beat for 2 minutes.
- Add the egg and beat for 30 seconds.
- Add the pumpkin and vanilla and mix on low, gradually increasing the speed until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves.
- After thoroughly mixing the dry ingredients, add in the chocolate chips and stir.
- The flour will help the chocolate chips be evenly distributed throughout the cookie.
- Add the dry ingredients and chocolate chips to the wet ingredients and mix until just combined.
- Using a cookie or ice cream scoop, scoop the dough on to cookie sheets and bake for 11-12 minutes or until dry looking on top.
- Remove from the oven and serve.
Pumpkin cookies are very soft and cake like, so when storing you'll want to place them in an even layer at the bottom of a large cake pan or tupperware. Place a sheet of parchment on top, add more cookies and then cover with saran wrap. Doing too make layers will weigh down that bottom layer too much.
Amount Per Serving:Calories: 73 Saturated Fat: 0g Cholesterol: 11.9mg Sodium: 0mg Carbohydrates: 11.3g Fiber: 0.3g Sugar: 5.7g Protein: 1g