And we’re off with holiday recipe #1! Like I mentioned last week, this week I’m starting a holiday recipe series that will hopefully serve to give you some baking and gifting ideas for the upcoming holidays (Halloween through Christmas, I’m thinking).
The word “chipster” makes me think this cookie is like, extra hipster. Just roll with it.
Need a quick recipe for a Halloween celebration this week? This is your friend. You probably have all of these ingredients in your kitchen already. And everyone will love you for making these. Case in point: I put a box full of them out on the kitchen table at work at 9:00am today, and by 10:00am there were only a couple left. For the last few hours, there’s been only one left. Because nobody wants to be that jerky guy who takes the LAST cookie. (Don’t be that guy, okay?)
Texturally, these are more cake than cookie — soft and fluffy, but they are cookie-like enough that they’re structurally sound (they won’t fall to pieces the minute you take a bite). The pumpkin flavor really shines through, and the spices are vibrant, but not overwhelming.
I swear I just heard a dial-up internet sound coming from somewhere in my office building. It’s still 2013, right? Ok, just checking.
Pumpkin Chocolate Chipsters
recipe adapted from Joy the Baker
2 cups bread flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground mace (nutmeg is fine too!)
1/4 tsp ground ginger
1/4 tsp ground allspice
1/8 tsp ground cloves
3/4 cup granulated sugar
1/2 cup canola or vegetable oil
1 cup canned pumpkin (plain, pureed pumpkin, not pumpkin pie filling)
1 tsp vanilla extract
1 cup chocolate chips (I used a mix of Ghirardelli Semi-Sweet and Milk Chocolate, but use anything you want!)
- Preheat the oven to 325 degrees F. Line baking sheets with parchment paper.
- Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside.
- In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing.
- On low speed, add the the oil, pumpkin, and vanilla and mix until blended.
- Add in the flour mixture and incorporate.
- Mix in the chips with a spatula/spoon.
- Using an ice cream scoop with a 1/3-cup capacity (this really is the best/easiest way to dish out cookies!), scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 inches apart. If your ice cream scoop is very round, you may want to flatten the mounds of dough just a bit. (You can see from my pictures, I used both 1/3-cup size scoops and rounded tablespoon size scoops.)
- Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. If you use smaller scoops, just keep an eye on your cooking time. Mine took around 12-13 minutes for the smaller size.
- Cool them on the baking sheet for 5 minutes, then use a spatula to transfer the cookies to a wire rack to cool completely.
- Dust the completely cooled cookies lightly with powdered sugar. If you’re not going to serve/eat these immediately, I would suggest you sprinkle the powdered sugar on the cookies right before serving/eating. The moisture in the dough will cause the powdered sugar to disappear over time.