When you hear that word, what first comes to mind?
Jack-o-Lanterns, pumpkin pie, Halloween?
Or how about chocolate chip cookies?!
Today I felt like baking, and I came across the following recipe (click here!).
It was for a dark chocolate chip pumpkin cookie.
Now you may be thinking, “Pumpkin and chocolate chip cookies? Really? How does this work?!”
Well, I will tell you. Last year around this time I went to a Halloween party with my friends from my Arts Journalism program. One of my friends, Diep (hi Diep!), made these AMAZING chocolate chip cookies and my friend Samantha and I spoke about how amazing these were.
I asked Diep how she made these and she told me how the “secret ingredient” was pumpkin. There was actually no pumpkin taste to these, however, the cookie itself was more of a cake-like texture and very soft.
So I found this recipe today and baked this evening. Here are the results!
These cookies are chocolatey, soft textured, and while there is a light taste of pumpkin, you can still taste that hint of cinnamon spice! I loved making these. The cookies were very easy to make. Here’s the recipe, a huge thanks to GoodLifeEats.com! A great fall-centric cookie.
Dark Chocolate Pumpkin Cookies
Yield: approximately 2 dozen
Prep Time: 10
Cook Time: 10-15
Total Time: 20-25
1 cup pumpkin puree
1 1/2 cups sugar
1/2 cup butter, softened
1 teaspoon cinnamon
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups flour
2 cups dark chocolate chips (I used Ghiradelli 60% Cacao Chips)
Preheat oven to 350 degrees F. Lightly grease cookie sheet and set aside.
Combine wet ingredients in a bowl and mix. Sift in dry ingredients. Stir in chocolate.
Drop by spoonful onto greased cookie sheet and bake at 350 degrees F for approximately 10-13 minutes or until bottom of cookie is lightly browned.
Guest post and recipe by Allison of Some the Wiser.