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Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

Tricia Martin | Chef's Blade

Pumpkin is one of those lovely seasonal foods I look forward to using every year. I try to find as many excuses as possible to include it in all it’s various forms from puree to chopped to roasted. A few weeks ago, I made my favorite pumpkin bread recipe, and last week, I made pumpkin chocolate chip cookies. I tried two different recipes: one with two sticks of butter and the other with just one stick. The cookies with two sticks were heavier and more dense but not in a good way, where as the cookies with one stick were lighter, more like a muffin top. One of the recipes called for orange rind, which I thought was interesting; the other used brown sugar instead of white, which I always find adds a lot of depth and great flavor undertones to baked goods. So I am bringing you the best of both worlds in a hybrid recipe that I’ve reconstructed for you on the next page. These cookies are less cookie-like and really more cake like, soft, and spongy—that’s due to the pumpkin. They are spicy too, but don’t be afraid to add a little more spice than what is called for—I always do, especially the ginger and cinnamon. I tend to hold back on the nutmeg because it can get super pungent really quickly.


Close up of the delicious cookies!

But pumpkin is so good in so many other dishes too—and not only baked goods! (gasp!). I know, I would just bake all my foods if I could, but there are many forces working against me for that. Anyway, it is great in curries, in pasta dishes, sauteed, roasted, and lightly drizzled with olive oil and sprinkled with some sea salt. Pumpkins are a taste of fall for me.

Recipe: Pumpkin Chocolate Chip Cookies>>