Soft Pumpkin Chocolate Chunk Cookies

Saturday, November 07, 2015

It's the first week of November and we are most definitely not out of the pumpkin patch yet. On a day trip to Bellingham last week, we tasted some pumpkin chocolate chip cookies. It was so good! Soft, moist, flavorful without being overly pumpkin-y and best of all, it had chocolate chips. Joy and I looked at each other and we thought ... 'Yes'! And so here I am, a few days later with this recipe. 

I usually prefer my cookies crispy, like English style biscuits, with which I grew up. Flashback to 20+ years ago having digestives and shortbreads with tea or chai with the elders. Never ever did I think of baking my own biscuits way back then. Come to think of it, never made my own chai as well. Yikes! Well, that was then and this is now. And boy, am I paying for all those years I never set foot in the kitchen.

Back to the cookies at hand ... I was saying ... I usually like them crispy, but this time, soft is nice. Soft is almost melting in your mouth. Soft is comforting. And we didn't stop with the chocolate bits, we added Chipits Skor Toffee bits for some butterscotch, caramel-y goodness. And we enjoyed them warm, fresh out of the oven, with a glass of cold milk. 

Here's the recipe for 60 medium (means two 'lady-like' bites) sized cookies. Why so many? Well, I didn't know what to do with rest of the pumpkin purée can once I opened it. Sure, I could make pancakes and waffles and muffins, but then I've got 3 other cans waiting for that ;) If you've got chocolate chips, just go ahead and use them. I've stopped buying them because of all that 'extra' stuff you don't need. So if I ever want to bake cookies with chocolate 'chips', I just chop up some fabulous dark chocolate, and you know I'll always have that in my house.

4-1/2 cups all purpose flour
1 tsp salt
1-1/2 tsp baking soda
3 tsp cinnamon (coz you know how amazing this stuff is, health-wise)
3 tsp Fuel with Flavour's Pumpkin Spice
1-1/2 cups unsalted butter, melted
1 cup granulated sugar
1 cup brown sugar
4 tsp vanilla
1 15 ounce can pumpkin purée
3 egg yolks
1-1/2 cups chocolate chunks (or chips)
1 cup Chipits Skor Toffee bits (not keen on this? just add more chocolate chunks/chips)

1. In a medium bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin spice. Set this aside.
2. In a bowl of a stand mixer, beat the melted butter with the sugars until homogenous.
3. To this, add the vanilla, pumpkin puree and egg yolks, mixing it in on low speed.
4. Fold in the flour, in two additions, then the chocolate chunks and toffee bits.
5. Cover, and refrigerate for an hour.
6. Scoop into parchment lined baking sheets while preheating the oven to 350F.
7. Bake for 12-14 minutes until golden and just slightly darkened on the bottoms.

Got milk?

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