Recipe of the Week: Pumpkin Chocolate Chip Cookies

By BROGAN WU
On October 16, 2017

Photo by Brogan Wu

Brogan Wu is a junior with a passion for sharing the latest she’s cooked up. Over the course of this semester she will be featured in The Ramapo News sharing affordable, simple to make and delicious recipes designed with college students in mind. For more of Brogan’s delicious recipes follow her on Instagram @TheKitchenWitch. 

There are few things as comforting as a glass of cold milk served with warm cookies. I think the combination of brown sugar, butter and bittersweet chocolate chip morsels is one of those magical culinary symphonies to young and old alike. One of my favorite fall time treats is the pumpkin pecan chocolate chip cookie; they are almost cakey, oozing with melted chocolate, slightly spiced and with just a hint of pumpkin flavor that doesn’t overpower that classic flavor profile. Pumpkin puree makes these thick little pillows super moist, while the chocolate and pecans created swirls of sweet and salty. These cookies can be made with just about any variations, add-ons or alterations, but this is how I like them best. The perfect after dinner snack for a Halloween movie marathon and make sure not to forget the milk.

Pumpkin Pecan Chocolate Chip Cookies:

You will need:

-1 stick of butter, mostly melted

-1 ½ cups of flour

-1/2 cup of white sugar

-1/2 cup of brown sugar

-1 tsp baking soda

-1/2 tsp salt

-1 ½ tsp pumpkin pie spice (cinnamon, nutmeg, ginger, all spice blend) 

-1/2 cup pumpkin puree

-1 egg

-1 tsp vanilla extract

-1/2 cup chopped pecans

-1 cup of chocolate chips (I used ½ bittersweet chips and ½ chopped dark chocolate because I love the swirls that shaved chocolate gives)

Directions:

1. In a large bowl combine flour, salt, baking soda and pumpkin pie spice.

2. In a separate bowl add melted butter, brown + white sugar and vanilla extract until well combined.

3. Add pumpkin puree and egg to the butter and sugar mixture, mixing well once more.

4. Pour wet ingredients into the dry, until completely blended into a sticky dough.

5. Slowly stir in chocolate and pecans, making sure there is an even distribution throughout.

6. refrigerate the dough for 1-2 hours (I know, I know, but it is a crucial step that pays off I swear!)

7. Once dough is chilled, roll into round balls on a cookie sheet pressing down ever so slightly. 

8. Bake at 350 degrees for 9-12 minutes, until the bottoms begin to brown.

9. Remove from oven and allow to continue to internally bake and cool for 20-30 minutes. 

bwu1@ramapo.edu

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