Pillowy Pumpkin Choco Chip Cookies
Pillowy Pumpkin Chocolate Chip Cookies
The only pumpkin and spice anything you’re going to find in my house are pumpkin cookies or pumpkin bread. Even then I try to steer away from the sickly cinnamon-laden-am-I-eating-a-Yankee-candle flavoring that we’ve unfortunately come to know as ‘pumpkin spice.’ I do use pumpkin pie spice here, but boost it with some dried powdered ginger.
Ingredients
1 stick (4 ounces) unsalted butter, softened
3/4 cup (5.5 ounces) dark brown sugar
1/2 cup (3.9 ounces) white sugar
1 egg YOLK
1 teaspoon vanilla extract
3/4 cup (154 grams) pumpkin purée
1 3/4 cups whole wheat flour (265 grams) **
1 teaspoon pumpkin pie spice (I use Penzey’s)
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
How to
In a medium bowl, whisk together the flour, spices, baking soda and salt. Set aside.
Using a stand/hand mixer or your rippling biceps, cream the butter with the brown and white sugars until well-blended and light and fluffy. Be patient. You want the mixture to really look lighter and fluffier.
Add the egg yolk and vanilla extract and blend.
Add the pumpkin puree and mix until well-blended. Don’t forget to scrape down the sides. You are doing that all the time anyway, right? You don’t really need me to tell you that? Do you?
Add the flour and mix until uniform. Mix in the chocolate chips.
Let the dough rest in the refrigerator for at least an hour.
Preheat the oven to 375 F. Line your baking sheets with parchment paper. Scoop the dough onto the pans (I made mine about 1 1/2 tablespoons in size. But you can do as you wish). Bake for 10-14 minutes until they are just beginning to brown at the edges.
Let them cool before eating to fully develop the flavors.
My Notes:
**You may absolutely substitute all-purpose flour for whole wheat, BUT use 1 1/2 cup all-purpose.
**You know you can add more or fewer chips as you see fit, right?
