This recipe for Pumpkin Chocolate Chip Cookies is from The California Milk Advisory Board. I got it (and the awesome glass!) from a blogger convention in San Francisco, where the milk advisory was promoting using “real California butter”.
I made a batch with Texas butter and they were delicious. They are very cakey, and in a good way — almost like little pumpkin chocolate chip loaves in cookie form. I have a feeling they’ll stay fresh for a long time and ship well, though I don’t have plans to do that.
Update: I still make these Pumpkin Chocolate Chip Cookies, but am sad to say the milk glass broke. The cookies only have 1/2 cup butter to 2 1/2 cups of flour, so given the lower ratio of fat be sure to measure the flour with a light hand and don’t attempt to cut the sugar without making other alterations or the cookies will be dry. Also, since I posted this the California Milk Advisory has posted a selection of interesting recipes on their website, so check out their recipe collection too!
California Milk Advisory Pumpkin Chocolate Chip Cookies
- 4 oz real butter salted, softened (114 grams)
- 1 1/2 cups granulated sugar (300 grams)
- 1 cup canned pumpkin (230 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour (320 grams), weigh or measure with a light hand
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt add an extra pinch if using unsalted butter
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 cup toasted nuts
- 1 cup semisweet chocolate chips
- Preheat oven to 350 degrees F.
- Cream the butter and sugar with an electric mixer. Beat in the pumpkin, egg and vanilla and beat until smooth.
- Mix the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon together in a second bowl, then gently stir into pumpkin batter. Stir in the nuts and chocolate chips.
- Drop by tablespoons onto parchment lined cookie sheets and bake on center rack for 15-17 minutes.
- Makes about 36 cookies