We’re into October’s double digits, which means it’s really and truly fall. The days are getting shorter and the temperature is changing. Even in Southern California, it’s turning more crisp in the mornings.
Of course, along with cooler temperatures comes halloween and thanksgiving. What’s synonymous with those holidays? Pumpkin. Starting today, up through Thanksgiving, I’m going to feature a different pumpkin recipe each week. There will be everything from pumpkin pancakes to pumpkin pie.
Last week I collected all the different chocolate chip cookie recipes I had made. Here’s another one to add to the list.
This cookie starts out fairly cakey, and it’s very good, but then it improves dramatically with age. I highly recommend waiting at least 24 hours before serving these cookies. They shrink and condense a little bit and become incredibly gooey and delicious.
This recipe is based on a Food Network recipe I found years ago. I’ve made a number of tweaks and I’m certain my version is superior now.
This recipe makes 48 cookies.
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup white sugar
- 1 cup dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree (make sure it’s plain pumpkin, not pie filling)
- 3 cups (13.5 ounces) all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 12-ounce bag semi-sweet chocolate chips (the flavor of Nestle Toll House work well in this recipe)
Step 5. Use two small spoons to scoop the dough onto the cookie sheets. It helps to have non-stick cookie sheets for this recipe. If you don’t, use parchment paper or grease the cookie sheets. Twelve cookies will fit per sheet. The dough is fairly wet, so don’t worry about shaping perfect mounds. Bake for 15 minutes, just until the edges of the cookies start to brown.