There is a place at Pike’s Place Market in Seattle that sells these wonderful pumpkin cookies all year round – and they are huge. They are bigger than your hand, and at least 1-2 inches high. They are delicious – you can get them frosted or plain, and both are amazing.
I have always wanted to make pumpkin cookies, and I decided it was time. I went to my favorite cookie book – Martha Stewart’s Cookies – and found a recipe that I thought looked interesting. The only problem was that I didn’t have a lot of time – and the recipe I found had a brown sugar frosting on top. All of a sudden it hit me – pumpkin and chocolate – so instead of frosting these, I added some chocolate chips. It was almost as thought they were supposed to be that way. I used mini-chips instead of big ones since the batter was so delicate, and I think it was a good call. These cookies were more like cake – in fact, the batter completely resembled cake batter. It made sense when I saw the consistency of the batter why you need to pipe them in a circle. You can probably get away with not doing that, but I must say, it definitely make the cookies come out perfectly. They were moist and delicious, and stayed that way for a couple of days. With only a few more days until Thanksgiving – here is just one more pumpkin recipe you must try…
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/4 teaspoons coarse salt
- 1 1/2 teaspoons ground cinnamon
- 1 1/4 teaspoons ground ginger
- 3/4 teaspoon ground nutmeg
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 2 1/4 cups packed light-brown sugar
- 2 large eggs
- 1 1/2 cups canned solid-pack pumpkin (14 ounces)
- 3/4 cup evaporated milk
- 1 teaspoon pure vanilla extract
- 2 cups mini-chocolate chips
Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.
Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined. Add the chocolate chips and gently fold into the batter.
Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.
Makes about 6 dozen
For a printer-friendly version of this recipe, please click here: Pumpkin Chocolate-Chip Cookies