These soft, cake-like cookies are something different. They’re full of pumpkin flavor and make for a great fall treat.
Yield: About 2 dozen cookies
2 1/4 cups (315 g) Cup4Cup Multipurpose flour
1 teaspoon (4 g) baking soda
1 teaspoon (5 g) salt
2 teaspoons (4 g) ground cinnamon
1 teaspoon (2 g) ground ginger
¼ teaspoon (0.5 g) ground nutmeg
4 tablespoons (55 g) unsalted butter, at room temperature
¾ cup (150 g) granulated sugar
¾ cup (160 g) brown sugar
2 large eggs, at room temperature
1 teaspoon (5 g) vanilla extract
2 cups (425 g) canned pumpkin puree
2 cups (240 g) semisweet chocolate chips
- Preheat oven to 375°F.
- In a bowl whisk together the flour, baking soda, salt, cinnamon, ginger and nutmeg; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars until well combined, about 2-3 minutes.
- Add in the eggs and mix until homogenous. Add in the pumpkin puree and vanilla extract and mix until combined. Scrape down the sides and the bottom of the bowl.
- Add in the dry ingredients and mix on low until just combined. Stir in the chocolate chips. The cookie dough will be very wet.
- Wrap the bowl and refrigerate the cookie dough for 30 minutes.
- Line 4 sheet trays with parchment paper. Using a 1.5 ounce cookie scoop, scoop cookies onto the lined trays leaving about 2 inches of space in between each cookie. Using very wet fingers (to prevent sticking) press each cookie into a disc that is about 1/3 inch thick and 2 ½ inches wide in diameter.
- Bake for about 15-18 minutes and until the tops of the cookies spring back when pressed with a finger. Cool on trays to room temperature.