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pumpkin chocolate chip cookies

October is all about pumpkins, and this recipe is great to take advantage of the seasonal harvest.  Taken from the New York Times by Yossef Arefi.  I like to freeze the cookie dough in a log, and then slice and bake before serving.  There is something about a warm cookie that just warms the heart.

pumpkin chocolate chip cookies

October is all about pumpkins, and this recipe is great to take advantage of the seasonal harvest.  Taken from the New York Times by Yossef Arefi.  I like to freeze the cookie dough in a log, and then slice and bake before serving.  There is something about a warm cookie that just warms the heart.

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Ingredients

2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon all spice
1/8 teaspoon nutmeg
1/2 cup unsalted butter, soft (1 stick)
1/2 cup cream cheese (4 ounces)
3/4 cup light brown sugar
1/2 cup granulated sugar
1 egg
3/4 cup pumpkin puree
1 teaspoon vanilla
1 3/4 cup chocolate chips
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pumpkin chocolate chip cookies
  • time
    45 minutes
  • skill level
    Easy

Ingredients

Directions

1
Done

Preheat oven to 350F.

2
Done

In a medium bowl, stir the flour, baking soda, salt and spices until well combined. Set aside.

3
Done

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, brown sugar and granulated sugar. Beat on medium-high until light and fluffy, about 1 minute. Add the egg, pumpkin purée and vanilla extract, and mix to combine.

4
Done

Turn the mixer to low, and add the dry ingredients. Mix until a few streaks of flour remain. Remove the bowl from the mixer, add the chocolate chips and use a rubber spatula to fold the mixture until well combined.

5
Done

Scoop the cookies onto prepared baking sheets using a 1-ounce (roughly 2 tablespoon) cookie scoop, 2 inches apart. Gently press the cookies with your fingertips to flatten them slightly. The batter is quite sticky, so you may occasionally have to rinse the cookie scoop and your fingers during this process.

6
Done

to freeze

On about an 18-in piece of baking paper, form the dough into a long log, 2.1-3 inches thick. You will make two of these. Wrap the baking paper around the log, and then cover with aluminum foil. Freeze until ready to slice in 1/4 inch pieces and bake.

7
Done

bake

Put the cookies in the oven, and bake, until they are slightly cracked on the surface and golden, and rotating the pans from top to bottom and front to back halfway through, 12 to 15 minutes.