Pumpkin is the inaugural flavor of Fall. Once you start seeing it, you know that the days of summer are dwindling down and it’s time to get those sweaters out of storage for cozy times in front of the fire. But you know what’s missing from this scenario? Cookies. Because you can’t very well lounge about in cozy wear without having a plate of cookies. That, my friends, is what we at RSVP call a travesty.
So if you’re going to be munching on cookies, they should be pumpkin-flavored with a hint of chocolate. We adapted this recipe from Averie Cooks and swapped a couple ingredients for a different texture.
We’ve featured most of these tools in our recipes before, but the star of this recipe is definitely the Endurance® Spring Release Cookie Dough Scoop. Made of 18/8 stainless steel, this little number creates the perfect sized scoop of dough for these kinds of cookies. The sturdy material means that the spring and release mechanism won’t bend under pressure and releases the dough with great ease.
Full disclosure, sometimes we get so focused on a recipe that we forget to take progress pictures along the way. This recipe would be one of those times. And by “focused on the recipe”, we actually mean taking little bites along the way. You know, for quality control.
Okay, so there’s this whole process where you melt the butter and whisk it (Hello, SiftStir whisk!) with sugar, Vanilla bourbon extract, pumpkin puree, and molasses (mmmmm, molasses). Then you mix the flour, spices, and dry ingredients, along with the ever-important chocolate chips. Here’s a photo of the dough all mixed together. As you can see, our documenting skills were severely lacking this go-’round.
But then we get to the pièce de résistance, the Endurance® Spring Release Cookie Dough Scoop (#SCP-40). Look at those perfect little mounds of dough! Don’t you just want to skip the baking and eat those delectable pillows? The best part is, you CAN, because there’s no egg in this recipe! (Not like that stopped you before, you rebel).
Our substitution of whole wheat flour gave these pumpkin cookies a nice hearty texture. We just pumped up the puree amount by the tiniest bit to make sure these came out nice and moist. I prefer my cookies super crispy, so I left them in the oven a bit longer than the recipe calls for.
- 1 cup salted butter, melted (2 sticks)
- 1/2 cup light brown sugar, packed
- 1 cup granulated sugar
- 12 oz. can pumpkin puree
- 1 tablespoon mild molasses (not blackstrap)
- 1 1/2 teaspoons Bourbon Vanilla Extract
- 2 cups whole wheat flour
- 2 teaspoons pumpkin pie spice (or you can mix cinnamon, nutmeg, cloves, & all spice to create your own)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cup semi-sweet chocolate chips (plus some to eat as you go, like I do)
- 1. In a large, microwave-safe bowl, melt your butter (usually about 1:30 minutes)
- 2. Add the pumpkin puree, sugars, molasses, bourbon vanilla extract, and whisk to combine until smooth.
- 3. Add the flour, pumpkin pie spice, baking soda, salt, and stir until just combined.
- 4. Toss in the chocolate chips and stir to combine.
- 5. Using a large cookie scoop, scoop dough onto large cookie sheet lined with silicone baking mat or parchment paper, about two inches apart. Flatten tops of the cookie dough to form flattened mound. You can press some more chocolate chips on the tops of the cookies for good measure.
- 6. Chill in refrigerator for at least three hours on tray (or in freezer for 15 minutes, if you’re super impatient like me). Dough should be chilled to reduce spreading.
- 7. Preheat oven to 375F. Bake for 14-18 minutes, depending on your oven and depending on how crisp you like the edges of your cookies. Cookie should be done on top, but doughy in the center. Remove from oven and allow to cool on the baking sheet instead of cooling rack.
Recipe makes 24 cookies. Or 12, if you accidentally used the RSVP Ice Cream Scoop instead of the cookie scoop!