Pumpkin Chocolate Chip Cookies
Try this Pumpkin Chocolate Chip Cookies recipe, or contribute your own.
Try this Pumpkin Chocolate Chip Cookies recipe, or contribute your own.
- Carbohydrate 293.661000241908 g
- Cholesterol 0 mg
- Fat 3.67500000310666 g
- Fiber 10.1250001873731 g
- Protein 38.7375000327468 g
- Saturated Fat 0.58125000049136 g
- Serving Size 1 1 recipe (383g)
- Sodium 7.50000000634013 mg
- Sugar 283.536000054534 g
- Trans Fat 1.21875000103027 g
- Calories 1394 calories
Step-by-step
- Beat together the butter, egg, brown sugar, sugar and vanilla.
- Add pumpkin and beat until mixed.
- Combine the flour, salt, baking powder, baking soda and pumpkin spice.
- Combine wet and dry ingredients and mix together.
- Add chocolate chips and stir until well distributed.
- Chill the dough at least 1 hour.
- Preheat oven to 350.
- Line baking sheet with parchment paper.
- Form dough into 1½" balls and flatten to about ¾" thick.
- Bake for 8-10 minutes.
- Press additional chocolate chips into the top of the cookies, if desired.
- Allow the cookies to cool for at 10 minutes on the sheet before transferring to a cooling rack.
Scaling the Dough
Multiplying a baking recipe requires exact mathematical ratios, yet doubling moisture-heavy components like pumpkin puree can easily destabilize cookie structure. When scaling this formulation from a single batch to a double, weigh the flour and pumpkin on a digital scale rather than relying on volumetric cups to ensure consistent hydration across all portions. Standard home ovens cannot circulate heat evenly when loaded with more than two baking sheets at once, meaning large batches demand sequential baking cycles at 350 degrees Fahrenheit. Chilling the dough for the mandated sixty minutes remains non-negotiable regardless of batch size, because cold fat restricts excessive lateral spread during the initial stages of baking.
Managing Moisture and Substitutions
Pumpkin puree introduces significant water content that alters gluten development, making direct substitutions risky without accounting for extra liquid. Replacing standard dairy butter with plant-based alternatives introduces varying oil ratios that will cause the dough balls to flatten prematurely into thin, greasy disks instead of retaining their intended three-quarter-inch thickness. Allowing the baked cookies to rest undisturbed on the parchment-lined pan for ten minutes permits internal starches to set fully before transfer. Storing these baked items in an airtight container with a slice of sandwich bread helps maintain interior moisture for up to four days.
