Autumn Recipe: Dark Chocolate Chip Pumpkin Cookies
Thanks for reading for the last four years. Here is a recipe send-off I hope you enjoy…
In a quest to find the perfect holiday treat, (keeping in mind that I do not like pumpkin pie) I discovered this delicious recipe for Pumpkin Chocolate Chip Cookies. Altering the ingredients slightly, I omitted the salt, cinnamon, ginger and cloves. I also used salted butter instead of unsalted and Ghirardelli dark chocolate chips. The success of the recipe lies in the quality dark chocolate. This recipe demonstrates the perfect contrast between the soft taste of the sweet pumpkin with the intense flavor of the dark chocolate. The pumpkin puree adds a special texture to the cookies that make them come out of the oven fluffy and soft.
Dark Chocolate Chip Pumpkin Cookies:
- 1 cup (2 sticks) soft salted butter
- 1 cup white sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 3 cups flour
- 2 teaspoons baking soda
- 1/4 teaspoon ground nutmeg
- 2 cups Ghirardelli Dark Chocolate Chips
Preheat oven to 350 degrees F. Lightly spread butter onto cookie sheet so cookies will not stick. Mix the eggs, puree, butter, vanilla, and sugar together. Add the mixture of dry ingredients in a separate bowl. When finished sifting dry ingredients, fold into puree. Mix all ingredients until lightly fluffy, add chocolate chips. Scoop about one heaping tablespoon of mixture on sheet three inches apart. Bake for about sixteen minutes or until golden orange.