I recently started seeing these cookies pop up everywhere, until a week or so ago I had never heard of the combination of soft, chewy chocolate chip cookies blended with sweet pumpkin and fragrant spices. I immediately felt like I was missing out and it turns out I was!
- 2 cups all-purpose flour (or 1c ap & 1c ww)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 2 eggs
- 3/4 cup sugar
- 1/2 cup unsweetened applesauce or canola oil
- 1 cup canned pumpkin
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.
Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.
Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don't have a scoop. Use a thin metal spatula to smooth and flatten the rounds.
Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
Recipe courtesy of Joy the Baker
We’re loading these sweet treats up, for an evening energy boost, as we cheer on UK v Auburn with our friends – Go Big Blue!