I’m on the fence with Pumpkin Cookies. They are not my favorite. Something about the cake-y texture of them does not appeal to me. So I went on a hunt to find a recipe for a chewy Pumpkin Cookie…and I had luck finding one…just one.
These cookies are chewy, slighty cake-y but better than the ones I’ve had in the past… a lot better. These cookies are a great fall treat.
Chewy Pumpkin Cookies
adapted from How Sweet Eats
makes about 24 cookies
1 stick (1/2 cup) of butter, melted and cooled
1 1/4 cups packed light brown sugar
1/4 cup pumpkin puree
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1 2/3 cups of all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup chocolate chips
Preheat oven to 375 degrees F.
Mix the flour, salt, cornstarch, pumpkin pie spice and baking soda in a bowl and set aside.
In another bowl, mix the melted butter (make sure its cooled) and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Stir in pumpkin puree until smooth. Gradually add flour mixture and mix until a dough forms – it will look crumbly at first, but it will come together. Fold chocolate chips and chunks.
Refrigerate dough for 30 minutes, then roll into golfball-sized balls. Bake for 9-10 minutes, then let cool completely.