This time of year the cooler weather and dark evenings make me crave comfort food. I love hearty soups, steaming bowls of chili, roasted root veggies, and warm, gooey risottos. Pumpkin is also a fall fan favorite. While I do not worship at the church of PSL (pumpkin spice lattes) like many others, I do enjoy baking with pumpkin.
I am also a cookie fanatic. Chocolate chip cookies are hands down my favorite dessert. I have a small handful of go to chocolate chip cookie recipes that I use depending on my mood. Am I feeling oats? nuts? classic?
Today I adapted a personal favorite to include pumpkin: Fannetastic Food’s ‘these ain’t yo grandma’s chocolate chip cookies‘.
You’ll start by preheating the oven to 375 degrees. Then, cream together your butter and pumpkin in a stand mixer (add a splash of oil if it seems too dry). Meanwhile, in a separate bowl prepare your dry ingredients. Next, add both of your sugars to the wet mixture and blend on a medium-low speed. Add your egg and vanilla and mix again. Slowly add your dry ingredients into the wet mixture until everything is combined. Lastly, add your chocolate chips and mix by hand. Scoop your cookie dough onto a cookie sheet. I aim for about a tablespoon of dough per cookie and space them 1-2 inches apart.Bake for 9-12 minutes, depending on your oven. Mine took 10 minutes. When they’re done pop them out and let them sit for a minute before transferring to a cooling rack. Et voila, perfectly light, fluffy pumpkin chocolate chip cookies.
Pumpkin Chocolate Chip Cookies
adapted from fANNEtastic food
3/4 Cup Rolled Oats
1 Cup Whole Wheat Pastry Flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 Cup butter
1/2 Cup canned pumpkin
1/3 Cup brown sugar
1/3 Cup granulated sugar
1 large egg
1 tsp vanilla extract
1/2 Cup chocolate chips
1. Preheat oven to 375 degrees.
2. In a small bowl whisk together dry ingredients.
3. In a stand mixer cream together butter and pumpkin (add a splash of oil if too dry). Add sugars and mix. Add egg and vanilla and mix again.
4. Slowly add dry ingredients to wet and mix on low to combine.
5. Add chocolate chips and stir in by hand.
6. Scoop onto a cookie sheet (greased, parchment paper lined, or Silpat lined)
6. Bake for 9-12 minutes at 375 degrees.