This past weekend we got into the seasonal spirit by making a batch of pumpkin chocolate chip cookies. Five dozen of them disappeared over the weekend (we had some guests for brunch), so we’re sharing the recipe with you.
The last time we made something similar was five years ago, when we made pumpkin chocolate chip cookies with spelt flour (photo #2). The spelt flavor adds a touch of flavor sophistication. If you have the flour, try this recipe, too.
By the way: The reason we haven’t made that recipe since is that we can’t resist them, although we could say that about the classic Nestlé Toll House recipe as well.
This recipe, from King Arthur Flour, adds a sugar glaze on top of the cookies. This glaze is beyond gilding the lily: It’s drowning the lily!
We’ve included the recipe for the glaze, with the advice that you pass it by (unless you really want sugar on top of your sugar).
If you don’t want the nuts, add an extra cup of chocolate chips for a gooier cookie. We substituted white chips.
Prep time is 45 minutes. Bake time is 17 minutes to 19 minutes.
Ingredients For 5 Dozen Cookies
1. PREHEAT the oven to 375°F. Lightly grease two baking sheets, or line them with parchment paper.
2. WHISK together the flour, baking powder, baking soda, salt and spices in a medium bowl.
3. BEAT together the butter and sugars in a separate bowl. Scrape down the sides of the bowl and beat briefly, just until smooth. Add the pumpkin, eggs, vanilla, and orange zest, beating to blend.
 Today’s cookie recipe: pumpkin chocolate chip (photo courtesy King Arthur Flour).
4. SLOWLY ADD the dry ingredients, beating to blend. Stir in the chocolate chips and walnuts.
5. SCOOP and drop the dough onto the prepared baking sheets in 1-1/4″ balls, using a tablespoon cookie scoop or a scoop spoon. Bake them on the middle oven rack for about 18 minutes, until the edges are lightly browned. Remove the cookies from the oven, and let them cool on the baking sheets 5 minutes before transferring them to racks.
6. OPTIONAL glaze: Stir together the sugar, milk and vanilla until the glaze is smooth. Dip the tops of the cookies in the glaze; or drizzle the glaze over the cookies. Place the cookies back on the rack for the glaze to set.
7. WRAP loosely, and store for several days at room temperature; freeze for longer storage. (We placed our cookies between layers of wax paper in a cookie tin.)
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