Persian Mama

Persian Food, Desserts, Baking and Pastry Recipes with step-by-step instructions and illustrations

  • Home
  • All recipes
  • Index
  • Damkesh/Damkoni Order
  • Helpful Tips
  • ABOUT US
  • Culture

PUMPKIN CHOCOLATE CHIP COOKIES

November 17, 2015 By Homa

Pumpkin Chocolate Chip Cookies
I have been baking these Pumpkin Chocolate Chip Cookies for Thanksgiving as long as I can remember.  They are the perfect little bites to munch on while waiting for the big dinner.  Every fall I can’t wait for the leaves to change color and for the weather to get cooler so I can get into the fall spirit and freely bake fall goodies to my heart’s content. Pumpkins are everywhere in all shapes and colors this time of year and I can’t imagine fall without them.
Pumpkin Chocolate Chip Cookies
As for fall baking and holiday season, pumpkin puree adds so much to the ordinary coffee cakes, pies, cookies, cupcakes, breads… The list goes on, and we never get tired of them. Pumpkin adds moistness and flavor plus fiber and vitamins to baked goods.  It can also replace some or all of the fat in most sweet and savory recipes.  I always have some canned pumpkin puree in my pantry so I can make pumpkin “something” anytime my family craves sweets with warm spices.
Pumpkin Chocolate Chip Cookies
I love the rich taste of the dark chocolate chips in these moist Pumpkin Chocolate Chip Cookies, but semisweet chocolate chips also work.
Pumpkin Chocolate Chip Cookies
I have used canned pumpkin puree in this recipe but if you wish to make fresh pumpkin puree it can be done with spending a little bit of extra time: Use small pumpkins, cut them in half and scoop out all the seeds. Bake them face up in a preheated 350 F oven, center rack for about 45-50 minutes, or until you can poke them easily with a fork. Cool for 10 minutes, then peel off the skin or scoop out the flesh and process in a food processor until smooth.

ingredients
br sugar
If you are not familiar with the little terracotta Brown Sugar Bear in the picture, I highly recommend getting one. When it is soaked in water for about 10 minutes and placed in an airtight bag with the brown sugar, it keeps the brown sugar soft for a longer storage time. It is available online and also in most kitchen stores.
flour and spice
whisk

Whisk together the flour and spices to blend well

mixed ing
with choc chip

Mix the dry and wet ingredients with the electric mixer. Stir in the chocolate chips with a spoon.

scoop
scooped

Use a 2-TBSP scoop (#40) to scoop the dough.  Line 3 baking sheets with silicone baking mats or parchment paper and scoop balls of dough about 2 inches apart on the baking sheets.

baked on pan
cooling

Bake in preheated 350 F oven. If you are not using a convection oven (the convection oven circulates hot air evenly in the chamber with a fan, but in the conventional oven the heat source is in the bottom), switch the cookie sheets to ensure even baking. Let the cookies rest on the sheets for 2 minutes before transferring them with spatula to a cooling rack. Cool completely before storing them in an airtight container in the refrigerator for a week, or freeze them for a month.
Pumpkin Chocolate Chip Cookies
These Pumpkin Chocolate Chip Cookies are incredibly moist and delicious and taste awesome with a hot cup of coffee or tea. They are also wonderful with a tall glass of cold milk. Enjoy!!

 

5.0 from 2 reviews
PUMPKIN CHOCOLATE CHIP COOKIES
 
Print
Temperature: Preheat oven to 350 F
Bake Time: 20 minutes
Yield: About 4 ½ dozens
You will need 3 baking sheets lined with silicone baking mats or parchment paper
Author: Homa
Recipe type: Cookies/Desserts
Cuisine: American
Ingredients
  • 1 cup (8 ounces) butter, softened at room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar (not packed)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • One 15-ounce can pumpkin puree (or 15 ounces fresh pumpkin puree- instructions in the illustrated section)
  • 3¾ cups all purpose flour
  • 2 tsp baking soda
  • ½ tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • Pinch of ground cloves
  • 2 cups dark chocolate chips, or semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 F. Line 3 cookie sheets with silicone baking mats or parchment paper and set aside.
  2. In a large bowl whisk together flour, baking soda, salt and the spices. Set aside.
  3. Add the butter to the large bowl of an electric stand mixer. Using the paddle attachment beat until fluffy on medium speed. Add both sugars and continue beating until fluffy and light.
  4. Add the eggs one at a time and beat until blended before adding the other egg.
  5. Mix in vanilla extract and pumpkin puree on low only until well blended. The mixture will not look very smooth at this point, do not over mix.
  6. On low speed add the flour mixture in 3 intervals, beating until well incorporated and smooth after each addition. Turn the mixer off and remove the bowl.
  7. Add the chocolate chips to the mixing bowl and stir with a spatula to incorporate them into dough evenly.
  8. Scoop dough with a 2-tablespoon scooper (#40) onto 3 prepared baking sheets. Allow 2 inches between each ball of dough. I did not flatten the dough, but If you want slightly flatter cookies, use your fingertips to gently flatten the top.
  9. Bake for about 20 minutes or until the edges of the cookies turn brown and the top is set. Do not overbake. If not using a convection oven switch the cookie sheets half way through baking to ensure even baking.
  10. Remove the sheets from the oven and let cookies rest 2 minutes before removing them with a spatula onto the wire rack to cool completely. Store the cooled cookies in an airtight container for up to a week in the refrigerator. These cookies also freeze well for up to a month.
  11. Enjoy these soft Pumpkin Chocolate Chip Cookies with a hot cup of coffee or tea, or a tall cold glass of milk.
3.4.3174

Filed Under: Cookies, Desserts, Quick & Easy, Recipe Tagged With: chocolate chips, drop cookies, fall baking, holiday desserts, pumpkin puree

« ROASTED BUTTERNUT SQUASH
APPLE PIE »

Comments

  1. Fae's Twist & Tango says

    November 17, 2015 at 1:41 pm

    Delicious cookies for anytime, but especially for this season! It is wonderful that they are good for 1 week, if I’m not around them that is. 😉

  2. Homa says

    November 17, 2015 at 10:20 pm

    Thank you Fae! Yes they really are super soft and yummy. I usually have one with my morning coffee until there is no more 😉

  3. J Carman says

    November 18, 2015 at 9:33 pm

    My favorite!

  4. Homa says

    November 18, 2015 at 11:06 pm

    Dear J Carman, so happy to hear that. Thanks for visiting 🙂

  5. Shireen says

    August 31, 2017 at 8:19 pm

    I’m making these tonight! So excited to try this recipe.

    • Homa says

      August 31, 2017 at 9:14 pm

      Oh great! Let me know how the recipe works out for you 😉

  6. Regina says

    March 9, 2022 at 5:08 pm

    These cookies are amazing. Everybody loves them.

    • Homa says

      March 10, 2022 at 10:33 am

      Happy to hear that! Enjoy them dear Regina 🙂

Homa

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Popular Recipes

Fall is the pomegranate season, and I feel it is the perfect time to share my Fesenjan, or Fesenjoon recipe (chicken stew with walnut and pomegranate sauce). Beautiful red ripe pomegranates are available in most supermarkets. This jeweled fruit is the wonder of nature and makes you think about the intricate design that nestles precious gems that…

Read More »

Kabob Koobideh (کباب کوبیده) is made with ground lamb or beef or a combination of the two.  This is one of the most popular kabobs you can find on the streets of Iran. This Kabob is usually grilled over hot coals and is served in fancy restaurants and clubs, as well as in the little shacks…

Read More »

 Barbari, Noon Barbari, or Nan Barbari, is a popular traditional Persian flat bread with a crisp crust and light airy texture. Noon, or nan, means bread in Farsi. This bread is best when eaten hot right out of the oven and it is the most favored bread for breakfast (sobhaneh). Some of the special delicacies enjoyed with…

Read More »

Copyright © 2023