Pumpkin Chocolate chip cookie
A couple years ago, I was testing cookie recipes for my friend with an egg allergy. For a while I was using applesauce before I thought, wait, what about pumpkin puree? I’ve been tinkering with it for a while and excited to finally share – bonus points for being perfect for fall.
Ingredients
Unsalted butter 225g
King Arthur AP flour 280g
Baking powder 5g
Baking soda 3.5g
Cinnamon (korintje) 4.25g
Clove 0.75g
Ginger 1.25g
Nutmeg 0.5g
Salt 10g
Dry milk powder 18g
Dark brown sugar 140g
Sugar 130g
Pumpkin puree 155g
38% Soleil d’Or Milk Chocolate 190g
64% L’Etoile Du Nord 190g
Directions
Cut cold butter into cubes and cut into the dry ingredients until butter is pea sized.
Add sugars, and mix thoroughly. Break up any brown sugar lumps.
Add pumpkin puree, mix until shaggy looking.
Add chocolate and finish to a homogeneous dough.
Scoop and bake @360°F until the edges begin to color golden brown.
Bake time will differ with temperature of dough, approximately 14-16 minutes.
Dough can also be frozen, and baked from the freezer as needed.
