Pumpkin Chocolate Chip Cookies

For my last week of work in DC, I am going to be bringing in Pumpkin Chocolate Chip Cookies as part of my good bye tour. Of all the desserts, baked goods, cakes, pie etc. that I have made for my office, these cookies were the one that got me the most positive feedback, compliments, and first born sacrifices. Just kidding on the second item. What I personally like most about these cookies are the moistness and soft texture. The canned pumpkin allows the cookie to never dry out and makes it feel like a cake masquerading as a cookie. A Cakie if you will. These cookies are indeed the closest I’ve come to dealing crack, only I don’t charge money or rough you up if you’re short on cash.

I’ve also found that instead of using shortening, butter makes an easy substitute making it convenient for people who don’t have it on hand. I did originally make the recipe using shortening and butter is just as good. Instead of using 1 cup of walnuts and 1 cup of semi-sweet chocolate chips, I used a whole 12 oz bag of semi-sweet chocolate chips. Lastly, instead of using tablespoon, I used an ice cream scoop. Fatty McFatterson is my long lost family name, in case you were wondering.

2 sticks of butter
2 cups granulated sugar
2 large eggs
2 tsp. vanilla extract
1 15 oz. can of pumpkin
4 cups of all purpose flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
dash of nutmeg
1 12 oz. bag of semi-sweet chocolate chips

Cream butter with sugar. Add eggs 1 at a time and mix. Add vanilla and pumpkin to mixture. In a separate bowl, mix flour, baking soda, baking powder, salt, cinnamon and nutmeg. Once dry ingredients are mix, slowly add to wet mixture. Once dough/batter is combined, add chocolate chips and stir using a spatula. Spoon mixture with a tbsp scoop or ice cream scoop onto cookie sheet lined with foil or nonstick baking mat. Bake in 375 degree oven for 12-15 minutes. Stick a toothpick into cookie and make sure it comes out clean to ensure it is finished baking. Let cookies cool on cookie sheet for 2 minutes before transferring to a cooling rack.

Eat one for quality control purposes.  Bring to work and watch the magic unfold.

4 responses to “Pumpkin Chocolate Chip Cookies

  1. Aly January 26, 2011 at 5:24 pm

    these look delicious! i am adding them to my list of recipes to try. thanks ray! see you in boston!

  2. J. Lee February 7, 2011 at 9:09 am

    Lazy Super Bowl Sunday afternoon, so we tried out the recipe. Cookies are great, although couldn’t find the ice cream scoop, so we have bite-sized versions.

  3. Rachel February 14, 2011 at 6:27 pm

    Just made these for my fiction workshop tomorrow…so, so good! Need to stop eating them…now.

  4. Pingback: cookies ‘n cream cupcakes « read . cook . digest

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