I’m so excited to share today’s Tasty Tuesday recipe because it combines two of my favorite things – pumpkin and chocolate chip cookies!
I found this recipe on the Food Network website and I love how simple it is. It’s basically the Nestlé Toll House recipe but with pumpkin and spices added.
First up, I gathered my ingredients, and then got to work.
Here are the ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Right away I realized I didn’t have the spices called for in the original recipe, but I actually had pumpkin pie spice on hand, so I substituted that for all the spices. I also substituted semi-sweet chocolate chips, because I just prefer their flavor to milk chocolate.
I preheated the oven to 350 degrees, then used my hand mixer to beat the butter until smooth. Next I beat in the white and brown sugars until the mixture was light and fluffy. I added the eggs 1 at a time, then mixed in the vanilla and pumpkin puree.
In a separate large bowl, I mixed together the flour, baking soda, and pumpkin pie spice (my substitute). I added it a little bit at a time to the batter, then stirred in the chocolate chips. I used my favorite cookie dough scoop to put the dough onto my cookie sheet. Because this dough was extra sticky, I used my cookie sheet liner – I love it so much! It definitely makes a difference when the cookies come out of the oven. The cookies baked for 15 to 20 minutes, until they were browned around the edges.
The cookies have a little bit of a cake-like consistency – they’re not as crisp as the basic chocolate chip cookie. I love the hint of pumpkin and they’ll be so delicious with an Apple Cider Mimosa!