I have been looking everywhere for a pumpkin cookie recipe that actually tastes like a cookie, not a little cake, or a muffin top. I never found one, so I took matters into my own hands. The secret, which I learned after some experimenting, is to omit the eggs. The pumpkin acts as an egg replacement.
The dough will be a little sticky, and the cookies will be quite soft right out of the oven (be sure not to over bake them though, or they will be dry) but they’re just perfect once they’ve cooled. I do use the extra 1/4 cup of flour, as I am at a slightly higher altitude, and I find it helps, but you may not need it if you are closer to sea level. I think I’ll try a pumpkin oatmeal cookie next!
- 1 cup butter, softened
- 3/4 cup brown sugar
- 1 cup white sugar
- 2 teaspoons vanilla
- 1 cup canned pumpkin puree
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 2 3/4 to 3 cups flour
- 2 cups chocolate chips
- Preheat oven to 350 degrees.
- Cream together butter and sugars for 5 minutes with an electric mixer on high speed. Add vanilla and pumpkin and beat 3 minutes more.
- In a medium bowl stir together salt, baking soda, baking powder, cinnamon, nutmeg, cloves, allspice and 2 3/4 cups of flour.
- Mix dry ingredients into pumpkin mixture. If dough seems very sticky, add up to an additional 1/4 cup of flour.
- Stir in chocolate chips.
- Drop by large, rounded tablespoons onto ungreased cookies sheets. Flatten the cookies slightly with the palm of your hand before baking (use a slightly damp hand if the dough is sticking).
- Bake for 8-10 minutes or until cookies are just beginning to brown.
Who Dished It Up First: This is an original recipe, loosely based on my favorite chocolate chip cookie recipe.