Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies
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| Yield: | 5 dozen |
Ingredients
Cookies
- 2 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 (15 ounce) can pumpkin
- 2 large eggs
- 1 teaspoon vanilla extract
- grated zest of 1 orange, optional
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts
Glaze
- 1 1/2 cups confectioners' sugar
- 2 1/2 tablespoons milk
- 1/2 teaspoon vanilla extract
Directions
For the cookies: Preheat the oven to 375°F. Spray baking sheets with cooking spray or line with parchment paper. Set aside.
1. Whisk together the flour, baking powder, soda, salt and spices in a medium bowl. Set aside.
2. With an electric mixer set on medium speed, cream together the butter and sugars. Scrape down the sides of the bowl,
3. then add the pumpkin, eggs, vanilla and orange zest, beating well to blend.
4. Slowly add the dry ingredients, beating well to blend. Stir in the chocolate chips and walnuts.
5. Using a tablespoon scoop, drop the dough onto the prepared baking sheets. Bake on the middle oven rack for about 18 minutes, until edges are lightly browned. Let cool on the baking sheets 5 minutes before transferring to racks to cool.
6. While the cookies are still warm, press two chocolate chips into the cookie to make eyes for the pumpkin.
For the glaze: Stir together the sugar, milk and vanilla until the glaze is smooth. Dip the tops of the cookies in the glaze and put back on the racks to set, or drizzle in a pumpkin pattern as we did for the photo.
Reviews
12/06/2011- I like soft cookies and these are a good blend of pumpkin and chocolate. They're just right for my 10-year-old nephew who loves both chocolate and pumpkin pie. I use about 1/3 white whole wheat and 2/3's all purpose and leave out the orange. This is easy to prep, but it isn't something to make if you're pressed for time. It makes a lot of cookies, and they take a while to bake. If you bake one sheet at a time, you can spend a couple of hours baking. Plus, the two chips used for eyes tend to stay sticky for a long time. That means you can't transfer them to containers for awhile. (And even after they cool, they tend to stick together.) The last time I made them, I used M & M's for the eyes. Then I put one in sideways for a nose and left off the glaze. They looked more like owls than pumpkins, but they weren't as sticky, and it added a little crunch.
10/25/2011- Don't laugh, I got 11 dozen cookies. But they were very good! As someone else said, they were golf ball shaped. I did not find that a negative, as I was not decorating them. I dipped them in the glaze. Obviously my scoop is smaller than I thought. I baked the cookies at 360 on convection for 17 minutes. They were good and moist, and actually, a very nice size for the party I took them to. My personal preference would be to replace the chocolate chips with soaked raisins.
If the cookies did not spread, then that indicates an issue with the fat to flour ratio (perhaps you had too much flour in the dough) or a mixing error (too much air stirred into the dough). I'm glad you still enjoyed the recipe. If you have any questions or concerns about the recipe, please give us a call on the baker's hotline. 802-649-3717. ~Amy
- 10/24/2011
- I am making these for my nephews' Hallowe'en box for the 3rd or 4th year in a row! These cookies are a snap to make, and have a lovely pumpkin flavor. I'm not much for decorating cookies, but it's worth it to wait for just the right moment and push chocolate chips into the warm cookies to make jack o' lantern faces. Adorable! I do feel the cookies are easier to scoop if you allow the dough to chill in the refrigerator for half an hour or so.
- 08/05/2011
- I made this recipe and the resulting first batch was actually quite sticky, so I ended up cooking the rest of the cookies for a bit longer than suggested. I liked their subtle sweetness, and since I like things slightly less sweet than the general public, I left off the glaze. I found the chips added enough additional sweetness, anyway. I plan on re-attempting these with cinnamon chips instead of chocolate, and I'm very hopeful about the results.
Give us a call on the Baker's Hotline 1-800-827-6836 for some troubleshooting on your next batch if you'd like. We'd love to help you out! ~JDT@KAF
- 11/03/2010
- I've been on the hunt for a good pumpkin chocolate chip recipe (muffins? bread? cookies?) ever since I tasted a really fantastic pumpkin bread at a local coffee shop. This recipe is a lot of what other reviewers say...more like a muffin top, kind of puffy, doesn't spread, etc. It also yields pretty tasty cookies, even if they barely count as cookies. Never being one to read a recipe twice before attempting (it's led to countless kitchen disasters, I assure you) - I "read" 1 CUP of canned pumpkin (and grumbled about how dumb it was to have 1/2 a can of pumpkin hanging around). I did a test batch and found the pumpkin flavor severely lacking, so I re-read the recipe (brilliant idea!). Sadly, I'd already given my 4yo a good bit of the leftover pumpkin to eat (okay, side note: she ate it, out of the can with a spoon and loved it. She also eats raw spinach with no complaints. I take no credit for how great she is about veggies, she's just awesome like that) - but I added what remained (probably ended up with 1 1/2 cups) and that improved subsequent batches considerably. I made a few other (deliberate) changes: added 1/4 tsp allspice and nutmeg and cut out the ginger, left out the orange zest (I'm the only one in the house who likes orange as a dessert flavor). I added an extra 1/4 c of flour because the batter really was very wet (like muffin batter). Baked for 12 minutes at 350 and they're very lovely, fluffy and perfect for fall. I'm considering bringing them to the family reunion brunch my MIL is hosting on Sunday. The recipe is worth trying...I'll keep it around for future tinkering.
- 11/03/2010
- This is the best cookie ever! I used fresh pumpkin, splenda instead of sugar; but used regular brown sugar. A spongie cookie with loads of chocolate chips in every bite.
- 11/03/2010
- I try out new pumpkin cookie recipes every year, but this one is the winner. It'll be sure to be on my menu every year from here on out and it was a total hit at my Pumpkin Carving party. Perfect with some warm cider and Carol's Caramel Corn. I ended up with about 4 1/2 dozen but I have a slightly larger cookie scoop, only a few were left over but they kept very well. I would recommend this recipe to anyone.
- 11/02/2010
- I made these cookies with my 4 year old 3 days ago- they were the best pumpkin recipe I've ever tried. They made beautiful light fluffy cookies with a great soft texture. We used a proper tablespoon scoop, and used milk chocolate chips (albeit not as many as the recipe said- 4 year old doesn't need THAT much chocolate with Halloween around!). The cookies made beautiful tall cakelike cookies. This is not a "spreading" cookie type of recipe- but if you want a great, moist, cakelike tasty cookie, it's perfect. And we thought the sweetness was just right too. And my son loves that they're a beautiful orange! Oh, and on top of being nice a moist, they're firm enough that I think they'll travel really well- I'm going to make some more for a friend stationed overseas- thanks KAF!
10/27/2010- I do not recommend this recipe for several reasons: the cookies do not spread and they are not sweet enough. I used a tablespoon scoop and the first cookies came out looking like golf balls. I flattened the rest before baking, but they still hardly spread at all. They were so small it would really be tough to decorate them as pumpkins. I know my oven isn't the problem as other cookies I bake come out fine. I gave this recipe to my daughter and she reported the same spreading (or lack of) problem. Both of us thought the cookie wasn't sweet enough.
I'm sorry to hear you didn't like these cookies. How do you measure your flour? Here is how we recommend measuring flour: http://www.kingarthurflour.com/recipe/measuring-flour.html If there is too much flour the cookies will not spread or be as sweet. Please give us a call at 802-649-3717 if you have additional questions! kelsey@KAF
- 10/26/2010
- As my three year old son said "I NEED more of those fluffy cookies. They are yummy." These are moist, cakey, crunchy (from the mix ins,) super delicious, cookies. I switched out all of the white flour for whole wheat, and I swapped out the walnuts for roasted (unsalted) pepitas. The whole wheat and orange zest really worked well together. This will be a lunch box staple in our house.
