So these are really good! And so very different from any other pumpkin cookie recipe (or any cookie recipe) that I’ve ever made. Try them for Thanksgiving and I’m sure your guests or hosts will be smiling. The nice thing about these is that they really are chewy and cookie-like and not so cake-y like most pumpkin cookies. I dropped some to Stephanie who said, “you brought them to the right house.” She continued with “big hit – the pumpkin was not overwhelming and the chocolate chips are always a bonus. Emma (11) gave it a nod, an hmmmm and a good – that’s a lot for her. And Rob was very happy.” Beth thought delicious! And Karen reported “the pumpkin choc chips are a bit more unusual, but I happen to love the flavor of pumpkin and really did like them, but with a disclaimer of strong pumpkin flavors, they are worthy of your fabulous blog!” So funny that one taster thought very pumpkin-y and another not so much. You can vary your spices here adding more or less depending on your family. My family loved them – especially Sylvie well, Andy too! Enjoy-
Oh, btw, check the ingredient list before you make these as you may not have all the ingredients in your pantry.
chewy pumpkin chocolate chip cookies (barely adapted from sugarplum.com):
1/2 cup unsalted butter
1/3 cup chopped pecans, toasted
2 tablespoons unsalted butter, melted (yes, more butter but separate)
3/4 cup dried milk powder (I used non-fat)
1/2 cup graham cracker crumbs
3 tablespoons sugar plus 3/4 cup sugar – divided
1 1/2 tablespoons cornstarch
3/4 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
1/8 teaspoon allspice
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup all purpose flour
3/4 cup chocolate chips
Preheat oven to 350 degrees. Toast the pecans for 6-7 minutes – then set aside.
Reduce the oven to 250 degrees.
Melt the 1/2 cup butter in a small saucepan over medium heat and cook about 2 minutes – stirring here and there. The butter will foam then start to turn a nice golden brown. Once golden, pour into a bowl and let cool.
In a large bowl stir together the 2 tablespoons of melted butter, dried milk powder, graham cracker crumbs, 3 tablespoons of the sugar, and the cornstarch until well mixed. Place the crumbs on sheet-pan and bake at 250 until the crumbs turn light brown and toasted. This should take 11-15 minutes. Set aside to cool. Once cool, place crumbs back into the bowl and stir with a whisk to break up the crumbs.
Increase the oven temp to 375 degrees. Line sheet pans with parchment.
Place the pumpkin puree in a small saucepan over medium heat and cook for 3-5 minutes, stirring a lot, until most of the liquid evaporates from the puree.
With the paddle attachment of your mixer, beat together the 3/4 cup sugar, egg and cooled browned butter on low speed at first, then up to medium high speed for a bout 4-5 minutes. On medium speed, mix in the pumpkin, vanilla, cinnamon, nutmeg, clove, allspice, salt and baking soda – and mix until all combined.
On the lowest speed, add the flour and mix until just incorporated. And lastly, stir in the the baked crumb mixture (the dried milk, graham crumbs,and cornstarch) followed by the chocolate chips and pecans.
Drop by tablespoons onto sheet-pans and bake for about 8-11 minutes – until lightly golden. Cool then transfer to rack to cool.
Yum, enjoy-
