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Have you stocked your pantry with pumpkin spice foods yet? Coffee creamer, cereal, cookies, yogurt, oatmeal — it’s all at your local grocery store.
I don’t go overboard with pumpkin spice products. I have bought a few products to try from time to time, and last year I finally tried Starbucks’ pumpkin spice latte. And liked it!
I always make a few pumpkin spice recipes each fall. Pumpkin bread and pumpkin pie are my favorites.
Each year I try something new. This year, I picked pumpkin chocolate chip cookies. There are many versions, but I picked one from Nestle.
The recipe is a basic chocolate chip cookie recipe with pumpkin added in — just 3/4 cup. But it’s enough to add moisture and nutrients.
I followed the recipe except for a few minor changes. I used 1 cup of white whole wheat flour and 1 cup of all-purpose flour, cut back on the sugar and used chocolate chunks instead of chocolate chips because that’s what I had in my pantry.
I admit I was a little skeptical of this recipe. I imagined it tasting strange. Tasting orange. Not being good. I was wrong on all accounts!
Now, the cookies do have a slight orange tint, but they don’t taste orange, and they don’t taste like pumpkin. And with this recipe, they don’t even taste like pumpkin spice, although some recipes do add in those distinct flavors.
Several people in my family tried the cookies, and I shared them at work as well. No one correctly guessed the surprise ingredient.
The cookies do have a slightly different texture, and they soft, not crispy. They were still soft several days after I baked them, too, which is a good thing at my house. My husband did say he could detect a slight pumpkin taste several days after I made the cookies.
I was very happy when my granddaughter pointed out to me how good and soft they were the day after I made them.
If you want to try something a little more seasonal, add in some pumpkin pie spice and white chocolate chips instead of semi-sweet. I bet that combination would be delicious as well.
Put yourself in the fall mood. Buy a can of pumpkin and some chocolate chips and get baking.
Pumpkin Chocolate Chip Cookies
A little bit of pumpkin adds moisture to these soft, delicious cookies.
2 cups all-purpose flour*
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1/2 cup brown sugar
3/4 cup granulated sugar*
3/4 cup pure pumpkin
1 1/2 teaspoons vanilla extract
1 large egg
2 cups (12-oz. pkg.) semi-sweet chocolate morsels or chunks
Preheat oven to 375 degrees.
Combine flour, baking soda and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl with electric mixer on medium until well blended. Add pumpkin, egg and vanilla extract. Mix on low until combined. Stir in flour mixture. Batter will be soft. Fold in morsels. Drop by tablespoon onto ungreased baking sheets about 2 inches apart.
Bake for 10 to 12 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in airtight container.
* I used 1 cup of all-purpose flour and 1 cup of white whole wheat flour. I cut back on the sugar, using 1/2 cup brown sugar and 1/2 cup of granulated sugar. I also used chocolate chunks instead of chocolate chips.