Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies are perfect for a fall treat. They're soft, chewy, and full of pumpkin and chocolate flavor.
Pumpkin Chocolate Chip Cookies are perfect for a fall treat. They're soft, chewy, and full of pumpkin and chocolate flavor.
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts (optional)
- 1 egg
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup shortening
- 1 1/2 cups white sugar
- 1 cup semisweet chocolate chips
- 1 teaspoon ground nutmeg
- 1 cup canned pumpkin
- Carbohydrate 12.1014569500509 g
- Cholesterol 11.0329900981 mg
- Fat 7.40821919323813 g
- Fiber 0.94053681580004 g
- Protein 1.23551281597076 g
- Saturated Fat 3.49120851072271 g
- Serving Size 1 1 Serving (28g)
- Sodium 123.66887082847 mg
- Sugar 11.1609201342509 g
- Trans Fat 0.450996024867103 g
- Calories 117 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
- Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.
Canned pumpkin supplies heavy moisture and natural starches that fundamentally change cookie structure. Because pumpkin introduces high water content, these treats yield a cake-like interior rather than a flat, crisp perimeter. Controlling that moisture requires careful adherence to mixing times and baking temperatures.
Managing Moisture and Fat Mechanics
Shortening creams efficiently with white sugar, trapping microscopic air bubbles that expand at 350 degrees Fahrenheit. Bakers seeking a butter flavor profile must account for water loss. Butter contains roughly twenty percent water, whereas shortening is one hundred percent fat. Substituting butter ounce-for-ounce alters spreading behavior and produces a denser crumb. Add the egg and pumpkin gradually to prevent the emulsion from breaking.Baking Windows and Cooling
Drop the dough onto greased metal sheets using rounded spoonfuls. Bake for precisely fifteen minutes until the edges turn light brown. Remove the pans from the heat immediately to halt cooking. Transfer the batches to wire racks to allow interior steam to dissipate fully. Store cooled portions in an airtight container at room temperature within a three-day window to prevent staleness.
