Fluffy Pumpkin Chocolate Chip Cookies
These cookies were inspired by my grandmother. Whenever we had extra ripe persimmons or bananas at home, she used to whip up fluffy cake-like cookies that had just the right amount of spice. They were an autumn classic and there was just something about the texture that made them taste so satisfying. For some of my recipes these days, I don’t always use a whole can of pumpkin purée and end up with some leftovers. These cookies are absolutely perfect for those moments when you have those leftovers and want a sweet treat that is super satisfying. I also love the Basic Glaze that goes on top! It gives them the right amount of “oomph” and makes them look super fancy.
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
3/4 cup packed brown sugar
1/2 cup white sugar
1 cup pumpkin purée
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 tablespoon vanilla extract
1 1/2 cups semisweet chocolate chips
1 1/2 cups confectioners sugar
3 tablespoons milk
2 teaspoons vanilla extract
- Preheat the oven to 325°F. Line cookie sheets with parchment paper.
- Sift the flour, baking soda, baking powder and salt into a bowl and set aside.
- In a large mixing bowl, cream together the butter, brown sugar and white sugar with a hand mixer or stand mixer until combined. Mixture should be a little crumbly at this point
- Beat in the pumpkin purée, cinnamon, ginger, cloves, vanilla and eggs until light and creamy.
- With a spatula, stir in the sifted dry ingredients until just blended. Stir in the chocolate chips.
- Scoop cookie dough by the rounded tablespoons onto the prepared cookie sheets, about 3 inches apart.
- Bake for 19 to 22 minutes in the preheated oven or until the edges are lightly toasted.
- Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
- To make glaze, whisk all ingredients together until well combined and mixture is smooth. Drizzle over each of the cooled cookies. Hardening of the glaze takes about 15 minutes.