Sunday, December 16, 2007

Pumpkin Chocolate Chip Cookies V.2

My sister was in search for a pumpkin chocolate chip cookie recipe last year after being disappointed by a recipe that she found online. So, I went into my test kitchen and came up with 2 different recipes. I baked both batches and sent DH off to work with them. Version 2 was the winner amongst his co-workers. The cookie is not too sweet, so that you can really taste the pumpkin and chocolate chips. My friend, Jen, got to sample a batch last month.

I wanted to share the recipe with all of you during the Holiday season. Enjoy!

Pumpkin Chocolate Chip Cookies V.2
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 ground cloves
• 1/2 teaspoon nutmeg
• 1 cup (2 sticks) butter, room temp
• 1 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 3/4 cups pumpkin puree
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Directions:
PREHEAT oven to 375° F.

COMBINE flour, baking soda, salt, nutmeg, cinnamon and cloves in small bowl and whisk together. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add the egg, beating well. Then add pumpkin puree and mix well. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

12 comments:

LaBean said...

There's a similar recipe up at my co-blog and I notice you have brown sugar and NO baking powder. I can't tell by the picture but did your cookies spread flat like cookies usually do? I found in our blog comments that shortening will make the cookies more cake like and butter should make it spread more. Well I did them with butter and no change. They still spread. What do you think?

Oiyi said...

Nope, these cookies don't spread like regular chocolate chip cookies when baking. It's really due to the pumpkin puree that keeps it cake-like and it won't spread. Even with only butter, these cookies are cake-like.

caitlyn said...

They look delicious! Thank you for sharing the recipe -- it's on my "to bake" list!

JL said...

Yummy, tks for sharing the recipe.

Pumpkin is my fav too.

Danielle said...

Sounds yumm-o! I love anything pumpkin related ;) Thats an adorable coffee cup you have in the pic as well, did you make it?

Oiyi said...

Danielle, that's a Betz White "Cup O Joe" pincushion that I bought myself as a early X-mas gift. Gotta treat yourself sometimes.

rohanknitter said...

Ooh those sound yummy. I'll bet the pumpkin and chocolate are really good together.

Julie said...

Thanks for sharing the recipe, that'll definitely go on my to-bake list!

Rebekah said...

thanks for the recipe! I tried a really horrible pumpkin chip recipe back in October and the whole batch went in the trash (should have known that any cookie with a cake mix in it would not turn out quite right).

Loving that pincushion too. Will have to check out some other Betz White creations

Danielle said...

Thanks for sharing about the pincushion, gotta love it :)!!

hetty said...

They look delicious! I'm definitely going to try these!

randi---i have to say said...

I am going to try these because we all like pumpkin in baked goods! It is a yummy and healthy addition!