Pumpkin Chocolate Chip Cookies Recipe


The pumpkin gives these cookies a light and fluffy crumb, like the texture of a muffin, and a dash of cinnamon and nutmeg imparts a festive flavour. Recipe from Guittard Chocolate Cookbook by Amy Guittard.

The pumpkin gives these cookies a light and fluffy crumb, like the texture of a muffin, and a dash of cinnamon and nutmeg imparts a festive flavour. Recipe from Guittard Chocolate Cookbook by Amy Guittard. 

Serves: forty-five 5cm cookies

You will need:

Ingredients:

  • 120g plain/all-purpose flour
  • 150g whole wheat flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 55g unsalted butter, at room temperature
  • 150g granulated sugar
  • 150g firmly packed light brown sugar
  • 2 x large eggs
  • 1 tsp vanilla extract
  • 430g pumpkin puree
  • 340g Guittard semisweet chocolate baking chips

1

Preheat the oven to 190°C/ 170 °C fan/ gas mark 5. Line two baking sheets with parchment paper. In a medium bowl, combine the plain flour, whole wheat flour, baking soda, salt, cinnamon and nutmeg. Set aside.

2

In a large bowl, with a hand mixer, beat together the butter, granulated sugar, and brown sugar until light and smooth, about three minutes. Beat in the eggs and vanilla until smooth. Stir in the pumpkin puree until combined. Gradually stir in the flour mixture until combined. Fold in the chocolate chips.

3

Drop the dough by rounded teaspoonful onto the prepared baking sheets, leaving 2.5cm (1in) between the cookies.

4

Bake for ten to twelve minutes, or until the cookies are firm and spring back when touched, transfer the cookies to a wire rack to cool. Store in an airtight container at room temperature for up to one week.

For more step-by-step tutorials, expert advice, product reviews and cake news, subscribe to Cake Decoration & Sugarcraft Magazine