Pumpkin Chocolate Chip Cookies That Are No Big Softies
Deliciously crispy at the edges, chewy in the middle, these cookies are everything I wanted them to be. By golly.
Update: I also made these using a heaping cup of this granola in place of the oats, grinding it until as fine as can be. It yielded slightly less cookies, 9 in all, but they were scrumptious too.
Pumpkin Chocolate Chip Cookies That Are No Big Softies:
1 cup (120 g) whole-wheat pastry flour
1 cup (80 g) ground oats
1 teaspoon ground cinnamon
2 tablespoons (16 g) arrowroot powder
1/2 teaspoon fine sea salt
1 teaspoon baking powder
1/2 cup (96 g) vegetable shortening
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) light brown sugar (not packed)
1/2 cup (122 g) pumpkin purée
2 teaspoons pure vanilla extract
1/2 cup (88 g) semisweet chocolate chips
In a medium bowl, whisk together flour, oats, cinnamon, arrowroot, salt, and baking powder.
In a large bowl, or using your stand mixer, cream together shortening and sugar. Stir in pumpkin and vanilla until combined.
Fold dry ingredients into wet, until combined. Stir in chips.
Divide resulting dough into 12 equal portions, approximately 3 tablespoons of dough per cookie. Place on parchment paper or silicone baking mats on top of two cookie sheets, and flatten your cookies as much as you want them since they do not spread much while baking.
Preheat oven to 350°F (180°C, or gas mark 4).
Bake cookies for 17 minutes, or until golden on top and around the edges. Be careful not to bake them for too long, as they would dry out.
Wait 10 minutes before transferring them to a wire rack to cool completely. These are best enjoyed refrigerated.
Yield: 12 large cookies
I can’t wait to make these.
I bow down to the great master! I thought a crispy pumpkin cookie was impossible but I’m glad you proved me wrong.
these were amazing! thank you for taking the time to comment on my little blog, too! i really have had the greatest success with everything i’ve tried from here. thank you for sharing your recipes with us all!
hi celine.. i’m a regular lurker of your beautiful blog but A) was lured to commenting on how amazing the 1st recipe was–my dh just went vegan (i’m lacto-ovo) and he flipped out over these when i made them this morning!! and B) i have a question about flour.. i grind my own wheat (hard gold berries i think) and i find that almost all of what i makes feels very heavy/dense. it’s fine for bread b/cs i like it toothier anyway, but do you have a suggestion for pastries that need to be lighter? thanks!
whoa, I missed a crapload of comments, sorry guys. thanks for the feedback, I’m glad those of you who made them appear to have liked them a lot.
misty: are you set on grinding your own flour or not? I personally don’t grind mine, because I wouldn’t want to commit to logging the berries home on my bike, even though fresher is better, no doubt. if not, and if I were you, I’d purchase whole wheat pastry flour instead for lighter results. I posted a little ditty about this in the post, but you might have missed it.
other than that, I have no idea how to get the lighter texture that whole wheat pastry flour yield with a mill, since I don’t have one, but this is some info you should be able to find online. I’ll google it out of curiosity and will get back to you if I find something of interest.