Pumpkin Chocolate Chip Cookies

Happy Halloween!

This was Ruby’s first year of trick-or-treating! We took her out last year with her cousins but she was only a month old and slept in the stroller the whole time.  This year she really enjoyed the lights and pumpkins and costumes all around her.  Her cousins looked adorable as Harry Potter and Hedwig.  She got her first taste of M & M’s and swedish berries today and she kept asking for “more”.  All in all it was a great Halloween for my little cow.

However, since mommy and daddy both wanted to go out trick-or-treating with her, we had nobody at home to hand out candy.  Just like last year, we left a box of 95 candies on our doorstep with a note saying: “Happy Halloween! We’re out trick-or-treating.  Please take 2 candies each”.  However, unlike last year, we came home to an empty box of candy after we were only gone for a half hour!  And trust me, there were NO kids on the street.  As Sean said, it was a little “social experiment”.  I wish I had a video camera to see which kid came by and dumped the entire box of candy into their bag.  Better yet, I’d love to be watching and hiding so I could jump out and scare the perpetrator!  Maybe next year…

Since it’s Halloween, I want to share a delicious pumpkin cookie recipe with you.  Yep, another pumpkin recipe.  I LOVE it!

These cookies are incredibly soft with a subtle pumpkin spice flavour and packed with chocolate chips. The pumpkin purée and corn starch really make these the softest and moistest cookie I’ve ever had.  They didn’t last long in my house and at work.

Chewy Pumpkin Chocolate Chip Cookies
From How Sweet It Is
YIELD: about 2 dozen cookies
Ingredients:
1 2/3 cup all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1 stick (8 tablespoons) unsalted butter, melted and cooled
1 1/4 cups packed light brown sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
1/4 cup pumpkin puree
1 bag semisweet chocolate chips

Directions:
Preheat oven to 325 degrees F. Line baking sheets with silicone mats or parchment paper.

In a small bowl whisk together flour, cornstarch, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.

In a large bowl combine melted butter and brown sugar. Add egg, egg yolk, and vanilla, stirring to combine. Stir in pumpkin puree until smooth. Add the flour in 3 batches, mixing well after each addition, until a soft dough forms. Fold in chocolate chips.

Chill dough in fridge for 30 minutes. Roll the dough into golfball sized balls. Bake for 10-12 minutes, or until set and edges are lightly browned. Let cool completely.

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