Wednesday, November 21, 2012

The Best Pumpkin Chocolate Chip Cookies

Tomorrow's the big day! The Super Bowl of all things food, an annual feast of the most grand proportions, a foodie's dream come true... that's right, folks, unless you've just landed from another planet, you know tomorrow is Thanksgiving!

While I'll admit to being a bit of a Christmas-crazy gal, myself (anyone else already watched "Elf" and listened to your favorite Christmas playlist?!), I don't believe there's any better way to kick off the holiday season than with an over-the-top Thanksgiving celebration. I love the holidays for the special time they offer with family and friends, and Thanksgiving is no exception. What better time to whip out your finest, most tried-and-true recipes than when you have a chance to really enjoy them over some great conversation and memorable laughs with those you love? Let me tell you, you don't want to miss out on these Pumpkin Chocolate Chip Cookies. I didn't deem them "the best" for nothing!

Unlike your typical "cakey," fluffy pumpkin cookie, these babies are reminiscent of the beloved, classic chocolate chip cookie. Their soft, buttery and chewy texture make these pumpkin and chocolatey treats a Thanksgiving dream. I made my first test-run batch last week and enjoyed them so much that I considered leaving them off the official Thanksgiving menu for fear that I would eat too many of them! If that doesn't give you proper indication of just how delectable these cookies are, then I don't know what does! Whip up this heavenly recipe to share with your Thanksgiving clan this year, and I guarantee you'll soon find out the real reason why I'm calling these "The Best Pumpkin Chocolate Chip Cookies!" 

Happy Thanksgiving, everyone! Enjoy good family, good friends and exceptionally good food. :)

The Best Pumpkin Chocolate Chip Cookies
Recipe adapted from Picky Palate


1 stick/8 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup pumpkin puree
2 tablespoons molasses
1 large egg
1 teaspoon pure vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 10 ounce bag chocolate chips (I used Hershey's!)


1. Preheat oven to 350 degrees F. and line a baking sheet with aluminum foil, silpat liner or parchment paper.

2. Beat together butter and sugars until light and fluffy, about 2 minutes. Add molasses, pumpkin, egg and vanilla, beating until well combined.

3. Add flour, salt and baking soda, mixing to combine then add in chocolate chips. Using an ice cream scoop to place dough onto prepared baking sheet.

4. Bake for 10-12 minutes or until baked through. Let cool for 10 minutes on baking sheet then transfer to cooling rack. Enjoy!

Makes about two dozen cookies.


No comments:

Post a Comment

Pin It button on image hover