These are the perfect pumpkin cookie. Crispy edges, chewy middle and lots of chocolate chips!
We are getting closer to L’s birthday, just under a month to go. In fact, I can see so many ways he is now transitioning from baby to toddler (insert many, many tears). There’s the way he arches his back and immediately turns around to stand in his car seat and play rather than sit so I can buckle him in. There are the moments when we are reading books and he is very, very opinionated about which ones we read. Farm books are almost a guaranteed win but my favorite Little Blue Truck is not so popular these days. Oh yeah, and last week he started diving towards his crib instead of letting me walk him around with his head rested on my shoulder before naps and bedtime. So amazing to watch him grow, yet so very bittersweet.
And as we are getting closer to his birthday, I’m realizing I really need to get my you-know-what together for a menu plan. I already told you about all the mini cookies I want to make but after that I’m still all over the place. I’m also thinking about doing cookie favors (it’s a mostly adult / family party) but I don’t even know what flavors to make. I think I’m in a little bit of denial that his birthday will be here before we know it.
The good news? These cookies. If the only thing to eat at the party is these perfect mini pumpkin cookies, I don’t think anyone will mind. Seriously. I knew they were going to be winners before they even went into the oven (hello, delicious cookie dough). The flavor and texture is insanely perfect. It’s hard to get that in a pumpkin cookie but here are a few reasons they are still the perfect balance of crispy and chewy:
- 1) Canned pumpkin is limited to just 1/3 of a cup (high amounts of canned pumpkin = cakey cookies). Don’t worry, we make up for it with seasonings!
- 2) The pumpkin is cooked with the butter to reduce some of the excess liquid and enhance flavor.
- 3) There are no eggs! Eggs sometimes make baked goods cakey so I took them out. Pumpkin cookie dough for everyone!
So if you make one new cookie recipe this month, please do me a favor and make it this recipe for mini pumpkin chocolate chip cookies.
- 170g (3/4 cup) unsalted butter, softened at room temperature
- 81g (1/3 cup) canned pumpkin
- 262g (~2 cups) all-purpose flour
- 3g (½ teaspoon) baking soda
- 5 grams (1 teaspoon) salt
- 3g (1 ½ teaspoons) ground cinnamon
- ½g (1/4 teaspoon) ground nutmeg
- 234g (~1 cup, packed) light brown sugar
- 106g (~1/2 cup) granulated sugar
- 15 milliliters / 1 tablespoon vanilla extract
- 215g (~1¼ cups) mini semi-sweet chocolate chips
- Melt butter and pumpkin in a saucepan over medium heat, stirring constantly; set aside to cool
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg; set aside
- In the large bowl of an electric mixer with a paddle attachment, beat butter mixture, sugars and vanilla for several minutes on medium speed or until well-combined
- Reduce speed to low and stir in flour mixture (do not overmix)
- Fold in chocolate chips
- Chill dough in refrigerator for at least 24 hours (you can do less chilling, but texture will not be as good)
- Once dough has chilled, pre-heat oven to 325 degrees; cover baking sheets with parchment paper
- Scoop cookie dough with small cookie dough scoop (~1 tablespoon) onto prepared baking sheets so that cookies are spaced one inch apart
- Bake cookies 8-10 minutes or until brown around good portion of edges
- Set aside to cool
- Store cookies in an airtight container at room temperature up to a week (texture best first day or two) or freeze up to two months
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