• Angela Rakis

Soft baked and Perfect Pumpkin chocolate chip cookies

Updated: Sep 12



2 1/2 cups flour

1 tsp salt

1 tsp baking soda

1 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp nutmeg

1/4 tsp ginger

1/2 cup butter at room temp

1 cup packed dark brown sugar

1/2 cup granulated sugar

1 egg, room temp

1 - 15 oz can of pumpkin

1 tsp vanilla extract

2 cups chocolate chips

Preheat oven 375 degrees

In a mixing bowl (my favorite mixing bowls ever are these made by All Clad) sift together the dry ingredients and then add the chocolate chips.

In a standing mixer (my kitchen aide is really more a part of who I am, than just a mixer) Beat the butter and the sugars. Seriously, beat the hell out of it until it becomes lighter in color.

Grab yourself a glass of champagne and get lost in the abyss of sugar and butter as it gets beaten into one magical element. (as always, hold your champagne glass by the stem, peasants)

Add the egg to the butter and sugars and beat the hell out that as well, making sure to scrape the bowl.

Add the pumpkin and vanilla and mix until well combined.

Add the dry ingredients in 3 batches and mix till just combined. This is where you don't want to over mix.

Using an ice cream scoop that you feel is the right amount for your cookie baking, scoop onto cookie sheets that have been lined with parchment paper. These sheet pans are wonderful and they last forever.

Once you take out of the oven, don't be in a rush to take off the cookie sheets. Let those pumpkin clouds rest for a few minutes before moving to a cooling rack.


Store in an airtight container.

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