- Brown Sugar
- All Purpose Flour
- Pumpkin Pie Spice
- Baking Soda
- Melted Unsalted Butter
- Semi-Sweet Chocolate Chips
- Some Pumpkin
- Vanilla Extract
They’re all the right ones soft brown sugar granulated sugar, all purpose flour, pumpkin pie spice, baking soda and salt melted unsalted butter lots of semi-sweet chocolate chips some pure pumpkin puree an egg and some vanilla extract and that is it it’s super easy and super simple ok what I’m going to do is. I’m going to mix together both kinds of sugar now. I’m using melted butter because I find that it gives you a much crispier not really crispy your edge like like a fried chicken like just like a better texture base for your cookie so, I use I’ve read this I read this tip in a magazine not too long ago and it really is kind of life-changing.
I have to tell you add that right in and then you can do this with your standing mixer if, you want to but I’m just going to do this by hand and I’m just going to mix this for a couple of minutes just want to make sure that there are no giant lumps anywhere so just take a couple minutes to whisk them together perfect alright then you add your pumpkin puree make sure it’s not pumpkin pie filling because pumpkin pie filling and pure pumpkin puree are two very different things pure pumpkin puree is exactly what it sounds like it’s pure pumpkin pureed that’s it pumpkin pie filling has spices and sugar and milk in there so you don’t want that so you lose your egg shake your vanilla if it’s homemade vanilla add a splash in there and then just mix these to combine awesome now all.
I’m going to do is I’m just going to take my dry ingredients and just give them a little mix doesn’t have to be thoroughly mixed and I’m going to add my chocolate chips at the same time because you’ll because. I added the melted butter sometimes what I find is if,I incorporate my dry ingredients and then add my chocolate chips because the butter has been melted the chocolate chips don’t incorporate through the batter evenly so if, you add them all the same time. I just find that it works better but at the end of the day you’re still getting chocolate chips in here so, you’re fine and now just fold it all together until it’s all combined and that’s it okay this looks awesome all. I’m going to know I’m going to need to do now. I’m going to cover this with some plastic wrap and it needs to go in the fridge for about an hour to chill the dough and then right before you take it out make sure you pre-heat your oven to 375.
You get a couple of baking sheets or ready to go because these are going to take no time at all in the oven. so I’m just going to cover these up then get my oven preheated and then we’ll start scooping them up my dough is looking awesome in the fridge for about an hour.I’ve got my oven preheating to 375 that’s got a few more minutes left to go for preheating because I forgot I’m just going to start scooping out my cookies you know handy dandy ice cream scoop my favorite is the one that’s the equivalent to one table spoon that’s what I use as my standard for cookies and then my standard for cupcakes or muffins or whatnot is the quarter cup ice cream scoop just so that we’re clear but you could make quarter cup cookies if,you want to the real big one that you’ll be living but for today, I’m just going to use the smaller one and just like always just pop them onto your baking sheet leaving a little space between them so that they don’t all stick and that’s it.
5I mean it’s easy peasy cookies are ready to go my oven is preheated now whenever I bake cookies and I’m doing two batches you know two baking sheets I always place one of my racks in the lower third of my oven and one in the upper third of my oven and then what I do is I put them in there and then halfway through baking time I rotate them.I rotate the baking sheets just for even baking so that’s what I’m going to do with these they’re going to go in there for ten minutes and half nine to ten minutes keep an eye on them but halfway through just rotate the baking sheet for even baking then let them cool and I’ll show you what they look like when they’re done my cookies were in the oven for exactly ten minutes.
I’ve got another batch back there and remember.I rotated my baking sheets halfway through.I let these cool for a bit they’re still warm which is how a cookie should be now there are a couple different types of cookies if, you will there is the pumpkin chocolate chip cookie that’s very cake like and it’s very soft almost resembles the texture of like a muffin top. which I love then there’s one that’s kind of thin and chewy and crispy kind of reminds you more of a standard chocolate chip cookie and then there’s the one that’s in the center which is this one which happens to be my personal favorite but if you want me to make a like thin chewy pumpkin chocolate chip cookie.