I feel like I am the only girl in America that has not jumped on the Pumpkin Spice Latte bandwagon. I'm actually a fan of the yummy Fall drink - it's the 420 calories that are hard to swallow. On second thought, it's easy to swallow - just hard to burn off.
Even though I've been able to resist ordering a pumpkin latte thus far, I have certainly had my fair share of pumpkin treats this month. I've made pumpkin cupcakes, pumpkin muffins, pumpkin cookies and pumpkin roll.
I've been working out a new pumpkin chocolate chip cookie recipe and I've enjoyed sampling each batch along the road to pumpkin chocolate chip cookie perfection. Now you know why I can't afford to drink a 420 calorie pumpkin spice latte - I need to save those calories for cookies. ;)
Pumpkin Chocolate Chunk Cookies
1/2 cup butter
1/4 cup (50 grams) packed light or dark brown sugar
1/2 cup (100 grams) granulated sugar
1 teaspoon vanilla extract
6 Tablespoons (86 grams) pumpkin puree (not pumpkin pie filling)
1 and 1/2 cups (190 grams) all-purpose flour (spoon & level)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoon pumpkin pie spice
1/2 cup (90 grams) semi-sweet chocolate chips
Stir in dry ingredients.
Stir in chocolate chunks.
Use an ice cream scoop to shape cookie dough into flattened balls of dough.
Bake 10 - 12 minutes at 350.
This recipe was not the easiest cookie recipe that I've ever created. (But it was one of the tastiest.) The addition of pumpkin to a traditional chocolate chip cookie recipe did not produce the result that I was looking for. In the end, I eliminated the egg and made some other minor modifications to create this deliciously moist and spicy pumpkin chocolate chip cookie.
Like my page on facebook.
Follow me on Instagram