Soft Pumpkin Double Chocolate Chip Cookies
Posted By Savita
Soft, chewy and double chocolaty cookies with delicious flavor of pumpkin and warm spices!! These cookies are a cross between gooey loaded chocolate chip cookie and chewy chocolate brownie! Sounds tempting! Isn't It?
Bonus!! To keep'em scrumptious yet healthy, I baked these cookies with raw date sugar and extra dark chocolate chips! How good does that sound?!
Oh, and these will stay good for 3-4 days (if you can manage to save some that long!!) Just don't forget to serve a glass of milk to dunk these delights!!!
You guessed it!! This is one of the recipe I was talking about this Monday. I'm not cooking with eggs these days . So made this batch of cookies few weeks ago.
Growing up, we had access to very less baked goods. Just breads, dinner rolls, few cakes, and biscuits aka sugar cookies. So, my understanding of cookies and cakes grew in past few years with enjoying and tasting cookie culture of this country. This cookie is special close to my heart because this was the first cookie that enjoyed a LOT in first month...
- 1/2 Cup Pumpkin (puree)
- 1 Cup Chocolate Chips (1/2 cup Dark Chocolate and 1/2 cup white milk chocolate chips)
- 5 tbsp Unsalted Butter
- 1 Cup Date Sugar in Raw (or cane sugar in raw)
- 1/2 tsp Vanilla Extract
- 2 Egg(s) (1 whole and 1 egg white)
- 1.5 Cup All-Purpose Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 tsp Cinnamon (ground)
- 1/8 tsp Nutmeg (grated)
- 1/4 tsp Ginger (dry ginger powder)
- 1/4 tsp Cloves (powder)
Pumpkin Double Chocolate Chip Cookies
- 1. Preheat oven at 350 degrees Fahrenheit. In a bowl, mix in flour with all spices - cinnamon, ginger, nutmeg, cloves, with baking soda and salt. Set aside. Also, line two sheet pans with parchment paper and a set aside. Collect all rest ingredients at one place.
Using a stand mixer or hand mixer, beat the room temperature butter until smooth. Beat in date sugar, a little at a time, until the mixture is light and fluffy.
Additional Notes:If not using date sugar, use half white and half light brown sugars.
- 3. Add one whole egg and beat to incorporate into batter. Then add one egg white and beat until creamy and fully mixed in. Now, add pumpkin puree.
- 4. Continue beating until batter is smooth.
- 5. Add flour and spice mixture to batter 1/3 at a time and beat at low speed after every addition. Don't over beat the mixture. Now, add white and dark chocolate chips and fold with spatula just until distributed.
Scoop the cookie dough on baking sheet pan spacing 1-2 inch apart. I have made 12 large thick cookies. You can also make 24 small cookies.
Additional Notes:This cookie batter does not expand a lot due to use of less butter. Rather it rise to make soft cookies. So just space apart cookies only 1-2 inch.
Bake at 350 F preheated oven for 20 minutes. Rotate pan half-way and continue baking. Once baked, transfer cookies to cookie rack to cool completely.
Additional Notes:Serve warm or microwave for few seconds before serving for extra-gooey melted chocolate chips.