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Pumpkin cinnamon chocolate chip cookies

Updated: Oct 17, 2021

Pumpkin cookies are always something that have intrigued me. I was determined to create a recipe that honored pumpkin and the fall spirit, while staying true to the chocolate chip cookie texture I love. I find that sometimes pumpkin cookies can be a bit cakey or too moist, but with a few changes and tricks I finally came to a recipe that I’m very excited to share.


After trying a first batch, I had the idea to add in crushed cinnamon sugar graham cracker for a similar texture to my graham chocolate chip cookies. Not only did this help to soak up some of the moisture from the pumpkin puree, but it adds that extra touch of cinnamon fall flavor and really adds to the perfect texture of this cookie.


There are a few other tricks in this recipe that help to get just the right texture. Two of the most important are using melted butter and just an egg yolk (rather than a full egg). The melted butter really helps to bring the sugar and pumpkin puree fully into the dough, and leads to a chewier texture in the end just like what we’re looking for. Because of the added moisture from the pumpkin puree, using only an egg yolk will make sure your cookie isn’t too cakey in the end.


One thing I couldn’t decide between was white chocolate or semisweet - so I chose to use them both. If you have a preference, these cookies would taste awesome with just one or the other. I think the mixture is the perfect addition to the warm and chewy cinnamon dough.


I do recommend using a stand mixer for this recipe but if you don’t have one or a hand mixer on hand, you can definitely make the dough without that equipment. Just be sure to move with patience and allow your ingredients to fully combine, especially the pumpkin purée, before moving to the next step. For scooping your cookie dough, I love these scoops from Cook'n Feel (I use the medium scoop usually for cookies) or this large scoop from Oxo.

Ingredients:

  • 1 stick (1/2 cup, 8 tablespoons) unsalted butter

  • 1/2 cup granulated sugar

  • 1/4 cup light brown sugar

  • 1 egg yolk from a large egg

  • 1 teaspoon vanilla extract

  • 1/4 cup canned pumpkin purée

  • 1 + 1/4 cup all purpose flour

  • 4 sheets cinnamon graham cracker (about 2/3 cup) crushed to a powder

  • 3/4 teaspoon pumpkin spice

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 3 oz semisweet chocolate (about 1/2 cup)

  • 3 oz white chocolate (about 1/2 cup)

Total time: 3-7 hours including chill time

Prep time: About 15 minutes

Bake time: 10-12 minutes

Quantity: 12 cookies


Cooking instructions:

Place your cinnamon graham crackers into a plastic bag. Use a meat tenderizer, mallet, rolling pin, or large pan to completely crush your graham crackers. You want them to be as close to a powdered state as possible since we're swapping them in for part of your flour. If you have a food processor, you can also use that but either way will work great! Set aside for later.


Place your stick of butter into a microwave safe bowl and melt it in the microwave. Then, into your stand mixer with the paddle attachment, add your melted butter, granulated sugar, and brown sugar. Bring your stand mixer slowly from a low to high speed and allow it to combine the butter and sugars for 2 to 3 minutes. While this is mixing, grab your egg and separate out the yolk.


Pause your stand mixer, and if needed, scrape down the sides of your butter and sugar mixture as well as your paddle attachment using a spatula to ensure that no pockets of butter and sugar go unmixed. Then, add in your egg yolk and vanilla extract to your butter and sugar. Slowly bring your stand mixer back to a high speed and allow it to combine your mixture for another minute.


Slowly reduce the speed again and scrape down the sides and paddle if needed. Add in your pumpkin purée and turn your mixer back on for another minute until fully combined.


Add in your dry ingredients, flour, pumpkin spice, salt, baking soda, and crushed cinnamon graham cracker. Start your mixer at a slow speed. Bring it up to a medium speed, mixing until just incorporated. You can pause, scrape down, and mix again, being sure to reach down to the bottom of your bowl.


Finally, chop your chocolate and add it into your dough. You can reserve some if you’d like to top your cookies later. Turn your mixer on at a low speed to disperse your chopped chocolate. You can also finish this by hand with your spatula or large spoon.


Cover your dough with plastic wrap in a bowl or other container and place into the fridge for 2 to 6 hours to chill.


When you're ready to bake, preheat your oven to 350 degrees. Onto a lined cookie sheet, I used parchment paper, portion out your dough using a large scoop (should be about 2.5 - 3 tablespoons). If you reserved some chocolate, you can gently press it into your dough now. Bake for 10-12 minutes and enjoy while warm!


I always think fresh baked is the best option, but these cookies will stay fresh in both taste and texture for 3-4 days if stored in an airtight container at room temperature. You can also store them in an airtight container in the fridge to give them a couple of extra days. I recommend reheating slightly in the microwave, but unlike other cookies these really will still taste delicious even after the first day they're baked.


If you choose to save some of your dough, place the scooped dough on a cookie sheet and into the freezer for 12-24 hours. Once the dough is fully frozen you can transfer your scooped dough into a plastic bag or airtight container and bake any time. To bake from frozen, set your oven to 325 and bake for 13-15 minutes.


Carb and serving info:

Servings: 12 cookies

Carbs per serving: 35

Carbs for full recipe: 416


Carbs from chocolate: 96


Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.

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