Try this The BEST pumpkin chocolate chip cookies recipe
- Carbohydrate 518.510500100495 g
- Cholesterol 495.083333319064 mg
- Fat 267.877540100935 g
- Fiber 24.4897337888082 g
- Protein 10.6066533220534 g
- Saturated Fat 123.805105839003 g
- Serving Size 1 1 recipe (1198g)
- Sodium 2044.15866631696 mg
- Sugar 494.020766311687 g
- Trans Fat 14.1169991677561 g
- Calories 4427 calories
Step-by-step
- Combine pumpkin, sugar, vegetable oil, and egg in a large bowl. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and mix well. Stir for about one minute.
- Add vanilla and chocolate chips and stir until combined.
- Line baking sheet with parchment paper. Drop cookies on by the spoonful. Bake at 350 for 10-12 minutes.
The Moisture Balance
Canned pumpkin brings significant moisture to dough, creating a soft, cake-like crumb rather than a chewy bite. Liquid fat like vegetable oil stays fluid at room temperature, preventing the cookies from becoming dense as they cool on the baking sheet. Dissolving the baking soda in milk before adding it to the wet mixture ensures even distribution and prevents metallic pockets of unreacted leavener. Mixing the batter for a full minute develops enough gluten structure to hold the heavy fruit puree without collapsing during the bake.
Freezing Unbaked Portions
Portioning the dough onto parchment-lined baking sheets and freezing the mounds solid allows for single-serve baking on demand. Transfer the frozen dough balls into an airtight freezer bag where they keep for up to three months without flavor degradation. Bake straight from the freezer by adding two extra minutes to the standard 350 degree oven timer. This method prevents the moisture in the pumpkin from separating during prolonged refrigeration.
Managing Leftover Texture
Baked cookies stored at room temperature tend to soften further over twenty-four hours due to the hygroscopic nature of sugar and pumpkin solids. Place a slice of plain white bread inside the airtight storage container to absorb excess humidity or crisp the cookies on a 300 degree sheet pan for four minutes before serving. Day-old batches make an excellent base for ice cream sandwiches because the tender crumb readily absorbs dairy fat.
