My mission to convince the world that pumpkin is more than a fall flavor continues with these delightful cookie bites. Somewhere between a cupcake and a cookie, these treats are fluffy, moist, not too sweet and far too edible. I took them to a BBQ and people raved, even the skeptics. “Chocolate chip and pumpkin in a cookie? Ehhhh [makes ugly face of distaste] ” became: “Damn, these things are GOOD [followed by multiple trips back to the cookie bag].”
I started with the Food Network’s recipe and made some edits. I mean really, who prefers milk chocolate to semi-sweet chocolate? And for the size of the cookies, mini chips are WAY better for distribution. Not to mention that life goes on even if ya don’t have brown sugar. Here’s what I made:
1 cup (2 sticks) butter, softened
1 3/4 cup white sugar
2 large eggs
1 generous tsp vanilla extract
1 cup (8 oz) canned pumpkin puree
2 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 cups (12-ounce bag) mini semi-sweet chocolate chips
1. Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
2. Using a mixer, beat the butter until smooth. Beat in the sugar, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. Let me say again how much I love my KitchenAid, though a handmixer or mixing by hand would work just fine too.
3. Pause the mixer. Add 1 cup of flour, salt, cinnamon, ginger, nutmeg, and cloves. Slowly mix the flour mixture, adding the remaining flour and baking soda until it incorporates. You can also measure all the dry ingredients together and then add them, but really the only thing you’re trying to do is keep the leavening agent (baking soda) from getting wet first. TIP:So long as you put flour on the wet ingredients first, and add it last before blending, you save a bowl! Stir in the chocolate chips.
4. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 12 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Don’t skip this! They need the 2 minutes to firm up. Take the cookies off with a spatula and cool them on wire racks.
Makes approximately 60 cookies, which sounds like a lot, but they’re bit-sized and easy to toss back. You will likely eat 6 before you realize it, so make the whole batch and plan to share.