Everyone goes a bit bonkers over pumpkins in the fall. I’m no exception. I’ve got my share of pumpkin décor, mugs (thanks to my sweet friend) and recipes.
The recipes are the must.
There’re a few things that usher in fall for me like the fragrance of pumpkin baking in the oven while I sip a hot cup of coffee and watch the yellow, orange and brown leaves drop from the trees.
Pumpkin chocolate chip cookies are my favorite pumpkin cookie. The original recipe came from beloved dessert baker Sally at Sally’s Baking Addiction several years ago. I’ve adjusted it a bit (see notes below).
This recipe shows up in Autumn Adventure. Melody makes the cookies for Detective MacKenzie as well as part of a dessert class she’s teaching. I did not include it in the book. I want to share it here as well as give a shout out to Sally and point you back to her fabulous blog. She’s got a ton of recipes there. I’ve made several of them over the years.
A few notes:
I rarely have pumpkin spice on hand so I eliminated it from the recipe. I’ll add it a bit more cinnamon and nutmeg. Haven’t noticed an absence of flavor by eliminating the pumpkin spice.
We’re left with a partial can of pumpkin when making this recipe. I hate wasting food. Then I figured out 6 tablespoons of pumpkin is about ½ the 15 oz can of pumpkin. I’ll save the remaining pumpkin in the fridge and make another batch a day or two later with the remaining pumpkin.
Sally suggests adding Sally notes that over-baking will remove the moisture significantly.
I will note that under-baking leaves them a little too moist.
Bake these cookies for a solid 9 minutes and watch them. Watch them. Watch them. Watch them. They rise very nicely. When you remove them from the oven, leave them on the cookie sheet for about 5 minutes.
I forgot to add the cloves the second and fourth time – I didn’t notice a difference. Also, I wasn’t too exact as I measured out the pumpkin. Just a note for those of you who worry about not being precise enough to be a good baker. This is a recipe where a little more or less pumpkin doesn’t seem to matter too much.
I wanted them to be super pretty so I took extra chocolate chips and stuck them into the balls of cookie dough before baking. A little extra chocolate only adds to the general yummy factor, right? If you have little ones, having them stick the chocolate chips on top is a fun “job” for them.
Enjoy these cookies and enjoy the fall weather. It’s such a wonderful time of year.
If you haven’t picked up a copy of the fall mystery and adventure Melody Note and her friends in the Friday Night Cooking club find themselves in, check it out! It will add a bit of spice, adventure and autumn-y fun to your fall. You can purchase it on Amazon, Barnes and Noble, Kobo and iBooks.
1/4 cup brown sugar
1/2 cup white sugar
1/2 cup of butter (1 cube) at room temperature
6 Tablespoons of Pumpkin
1/4 tsp. ground cloves (optional)
1/2 tsp. salt
1/4 tsp. nutmeg
1 tsp. cinnamon
2 1/4 cups flour
1/2 cup chocolate chips
1/4 cup chocolate chips (for adding onto the top)
Pour the sugar into the bowl and cream with the softened butter. Add in the pumpkin and mix.
In a separate bowl measure out the flour and all the spices. One half at a time, add the dry ingredients to the wet ingredients. Fold in the chocolate chips.
Allow the pumpkin batter to chill for at least one hour. This is essential because there is so much moisture in the dough. The chill time will help the cookies retain a nice cookie shape.
When the cookies are ready to bake, preheat the oven to 350F.
Roll balls of pumpkin cookie dough into 1-inch balls (the size of a tablespoon of cookie batter). Place no more than 12 balls of dough on a cookie sheet. With a glass cup, flatten the tops of the cookies. Dip the cup in water in between smooshings so it won’t stick to the cookie batter.
If you desire, stick a couple of chocolate chips into the tops of the cookies. Bake for 9 minutes. Remove from the oven and allow to cool for 5 minutes on a cookie sheet and then transfer to a cooling rack. Sally states to leave them on the cookie sheet for 10 minutes but I didn’t find the extra time added to a difference. And I needed that second cookie sheet for the third batch of cookies!