[Updated from the archive, with new photos, writing, and video. Originally posted December 2010]
When fall rolls around, I stock up on sugar pumpkins and make my own fresh pumpkin puree. Since pumpkin puree does not freeze well, I find I have to try to sneak pumpkin into multiple dishes so it all doesn’t go to waste.
These pumpkin cookies are one of my go-to pumpkin desserts, and I often like to call them “pumpkin clouds.” They are very soft, cakey, light cookies that have a texture almost like a whoopie pie.
Since these are pumpkin cookies, we start with a spiced flour. You know, warm spices like cinnamon, ginger, cloves, and nutmeg:
The spiced flour gets mixed with our wet ingredients, which includes butter, sugar, egg, fresh pumpkin, and vanilla:
When those two come together with some chocolate chips, you get a big bowl of pumpkin chocolate chip cookie dough:
The cookie dough is now ready to be baked…or you know, enjoyed by the spoonful.
Here’s a step-by-step video to guide you through the process:
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- 1/2 cup unsalted butter, softened
- 1/2 cup white sugar
- 1/2 cup packed dark brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup fresh pumpkin puree (can do canned too)
- 7.5 oz all-purpose flour (1.5 cups)
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 3/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup semisweet chocolate chips
- Preheat the oven to 350 degrees F. Either grease a cookie sheet with butter or line with parchment paper.
- Using a handheld or stand mixer, cream together the butter and both sugars for about 60 seconds, until combined. Beat in the egg, and once that has been incorporated, beat in the vanilla and pumpkin puree until combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves to combine. Add this spiced flour mixture to the wet ingredients, and mix until all of the flour streaks are almost gone. Dump in the chocolate chips, and mix those in. At this point there should be no more flour streaks, but be sure not to overmix the cookie dough.
- Use a cookie scoop to portion little heaps of cookie dough onto your baking sheet (using the OXO large portioner, I did 12 heaps on my baking sheet). Bake for 15 minutes, then let cool on a wire rack. Enjoy!
Recipe adapted from Food Network.