Chewier! Pumpkin Chocolate Chip Cookies. [2 Ways]

I’m totally cool with never eating another pumpkin cookie in my life… ever.

This is like one sixteenth of the mess I’ve had multiple days in the last two weeks.

And you all know how much I love to clean…

Ugh. The bad news is that my total count of pumpkin cookie batches totaled 14, and I am so disgustingly pumpkin-ed out that I could cry.

 

The good news is that I got a pretty good recipe and an even better GREAT recipe. I’m giving you both because not everyone has access to pumpkin butter… though friends? You should. You really, really should. It’s like eating everything loveable off of a spoon… like puppies and babies and cuddly blankets. Except you don’t eat that stuff because then you would be a freak.

Good thing I like freaks!

 

When I mentioned I was working on these chewy cookies, some of you suggested cooking down the pumpkin puree. So I did that for about an hour, stirring until my wrist fell off. Three times. And then I got these. Every single time.

#fail

Cakiest (?) cookies ever. I have a feeling that cooking the pumpkin down may work in some instances, but I don’t find it to be a guarantee. I need a guarantee. Every time. I’m impatient, immature and whiny.

Run away. Save yourselves!

This pumpkin batter is super delicious, though the thought of it right now makes me want to hurl. It was like quick sand… I nearly sank down in there and drowned.

But!

Eventually I came out with a cookie like this.

Thank you baby Jesus.

 

The next three pictures are three different batches of the same recipe. This cookie is made with just a bit of pumpkin puree, lots of pumpkin pie spice, brown sugar and a bit of cornstarch. Judging from the first two pictures you can see I was a little underzealous with my baking time and left these soft and gooey. If you are ill or with child or just wiser than me in general (which would probably include, uh… all of you), bake them a little longer.

Chewy Pumpkin Chocolate Chip Cookies made with Pumpkin Puree

[adapted from the giant rainbow cookies]

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 chunks + 3/4 cup chocolate chips + 1/2 cup mini chocolate chips

Preheat oven to 325 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 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. I even used my hands to help at one point. Fold chocolate chips and chunks.

Refrigerate dough for 30 minutes, then roll into golfball-sized balls. Bake for 8-11 minutes, then let cool completely. If you keep these in the fridge for even longer, you may get a more cakier cookie.

You’re still going to get a teeeeeny tiny bit of cakiness, but it is barely detectable. Is that even a word? Is it now.

I also used three different kinds of chocolate (chips, chunks and mini chips) here which basically made my life.

Now these… these cookies below are the ones I want to sleep with at night.

They are thin, crisp, chewy and even a little crunchy on the ends. They are a result of using pumpkin butter (I love both Trader Joe’s and American Spoon) and for those of you who suggested trying pumpkin butter? Marry me. Now.

I know many of you may not find the pumpkin butter cookie to be ideal for the simple fact that not only can it be difficult to find, but it can also be fairly expensive. However… totally worth it! You could also make your own pumpkin butter but really!? I wasn’t even going to attempt that. I’d rather make six consecutive dishes full of broccoli than make one more thing containing pumpkin.

Chewy Pumpkin Chocolate Chip Cookies made with Pumpkin Butter

[adapted from the giant rainbow cookies]

makes about 24-30 cookies

1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled

1 cup packed brown sugar

1/2 cup granulated sugar

1 large egg + 1 egg yolk

2 teaspoons vanilla extract

1/2 cup pumpkin butter

2 1/2 cups all-purpose flour

3 tablespoons cornstarch

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon pumpkin pie spice

1 1/4 cups chocolate chips

Preheat oven to 325 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 and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Stir in pumpkin butter until smooth. Gradually add flour mixture and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Fold chocolate chips and chunks.

Refrigerate dough for 30 minutes, then roll into golfball-sized balls. Bake for 12-15 minutes, or until cookies are crisp and slightly golden on the edges, then let cool completely.

But now that I’m staring at this picture… I sort of want to eat that cookie up there. Crud.