If you like fall and pumpkins and seasonal food, cheap then these cookies have your name written all over them. As I’ve mentioned many times before, skincare dessert isn’t really my thing. But cookies are. I love cookies. Soft and chewy and filled with chocolate chips – cookies are my weakness.
They’re easy and delicious and they make your house smell like a bakery. These pumpkin cookies also take less butter than regular cookies, ampoule though not on purpose. The pumpkin just adds enough moisture, so you only have to use one measly stick of butter. A touch of cinnamon adds that subtle fall flavor without overpowering the cookie or competing with the chocolate.
In a word, they’re awesome. They’re perfect for the season. I love them. And you should love them too!
I used Demerara sugar because it has a little bit of molasses flavor, which goes great with pumpkin. You can use regular cane sugar if your prefer.
1/2 cup (1 stick) unsalted butter at room temperature
1 cup Demerara sugar (see note above)
1 cup pureed pumpkin (I used canned because it’s less watery)
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. salt
2 tsp. baking powder
2 cups semi-sweet chocolate chips
Preheat your oven to 350° and line a cookie sheet with parchment paper.
In a medium bowl whisk together the flour, baking powder, salt and cinnamon until evenly combined. Set aside.
Cream the butter and sugar in your electric mixer with the paddle attachment (or use a hand mixer, or whisk vigorously by hand). Add the egg, then scrape the sides down and add the pumpkin and vanilla. Mix until incorporated.
Carefully, add the dry ingredients to the wet ones, stirring with the mixer or by hand until your dough forms. Fold in the chocolate chips until evenly distributed throughout the dough.
Use a small spoon to measure out little dough balls onto the prepared cookie sheet. With wet hands, press each dough ball down to form a small disc. Bake for 12 – 13 minutes in the center oven. Because of the pumpkin, you’ll have to bake these a little longer than usual or they’ll be too raw in the middle. They’re done when they begin to just crisp and lightly brown around the edges.
Makes about 3 dozen cookies.