RECIPE: Pumpkin Chocolate Chip Cookies

I went and bought 3 cans of pumpkin puree from Trader Joe’s a couple weeks ago to celebrate the start of fall.  The scary thing is that most of it is gone already from making caramel-filled pumpkin cupcakes with cream cheese frosting, pumpkin coffee cake with maple glaze, and three batches of these pumpkin chocolate chip cookies.

pumpkin choco cookies 3These cookies are super easy, which is why I make them so often.  They are also really yummy and relatively healthy as far as cookies go.  I modified the recipe from this one.  My recipe cuts down on the sugar and eliminates butter, using healthier oil instead (grapeseed oil or extra light-tasting olive oil). It is also vegan if you use dairy-free chocolate chips 🙂

As a side note, I absolutely love using my kitchen scale for baking, which is why this recipe includes the ingredients by weight. The first reason is that is cuts down on dishes — no need to wash an extra measuring cup because you can just throw the ingredients straight in the bowl.  The second is that it’s more accurate, especially when measuring  ingredients that can get packed down over time, like flour or brown sugar.

Anyways, here is the recipe!

Pumpkin Chocolate Chip Cookies
Yield: 18-20 cookies
(depending on how much you “taste test” the dough

Ingredients:
6 tablespoons (86g) pumpkin puree
slightly heaped 1/2 cup (110g) granulated sugar
1/3 cup plus 1 tablespoon extra light olive oil or grapeseed oil (canola would also be fine)
1/2 tablespoon molasses
1 teaspoon vanilla
1 1/2 cups (190g) all-purpose flour
1/4 tsp salt
1/4 tsp baking soda
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/2 cup chocolate chips

Directions:
1. Preheat oven to 350 degrees F and line baking sheet with parchment paper
2. Mix together pumpkin puree, oil, sugar, molasses, and vanilla until smooth
3. In separate bowl, combine flour, salt, baking soda, and spices
4. Add dry ingredients to wet ingredients, mix until combined. Dough will be soft and sticky
5. Fold in chocolate chips
6. Drop dough by rounded tablespoon onto baking sheet, then flatten each ball of dough slightly with hand
7. Bake for 8 minutes. Cookies will be very soft and puffy, but will firm up and deflate a little as they cool.  The cookie should feel dry to the touch.
8. Cool for 10 minutes on cookie sheet before transferring to wire rack to cool completely

pumpkin choco cookies 1

Dough ready to go in the oven

pumpkin choco cookies 2

Fresh from the oven, very soft and puffy-looking