A Kinder, Gentler Pumpkin Cookie (with chocolate chips…of course)
If my pillowy pumpkin cookie is like a brisk fall day, a bit rough and tumble with its hearty whole wheat and its bracing spice, the kinder, gentler pumpkin cookie is tea by the fire, with the cat curled up on your lap, purring.
Something possessed me to make two different versions of pumpkin chocolate chip cookies today. The one below is notable for its crunchy exterior and delicate interior. The melted butter and brown sugar adds a nuttiness that is rounded out by the nutmeg, ginger and cinnamon. I added cloves for warmth. And chocolate chips, because.
You’ll notice there is no egg in the recipe, which adds to its lightness. Leave the doomscrolling behind and invite this pumpkin cookie to tea along with a good book. And Vote.
Kinder, Gentler Pumpkin Cookie
Ingredients
1 1/2 cups (200 grams) all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon cloves
1/8 teaspoon freshly grated nutmeg
1 stick (4 ounces) butter, melted and cooled
1/2 cup (100 grams) brown sugar
1/4 cup (50 grams) granulated sugar
6 tablespoons pumpkin puree
1 teaspoon vanilla
3/4 cup (130 grams) chocolate chips (or to taste)
How To
In a small bowl, whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
Pour the melted butter into a medium bowl, along with the brown and white sugars. Whisk until well-combined. The mixture will look separated for a while. Don’t give up. Whisk until the mixture is light in color and looks like butterscotch.
Add the pumpkin and vanilla to the mixture and whisk until smooth.
Fold in the dry ingredients until all the flour has disappeared, then add the chocolate chips. Refrigerate the mixture for an hour. Do not be tempted to watch the news while you wait. Call a friend. Brush your dog. Order more chocolate chips to be delivered.
Preheat the oven to 350 degrees. Line two baking sheets with parchment. Roll the dough into 1 1/2 inch-sized balls and bake for 12-16 minutes or until the outside is light brown. The center should still be soft. Let cool on rack. Remember: Cookies full of spices taste better when they’re cool.
Yield: About 3 dozen cookies
