Chocolate for Professionals
Chocolate for Home Bakers
Craft and Innovation
- For Manufacturers
RECIPES | Cookies, Bars & Brownies
Pumpkin Chocolate
Chip CookiesThe pumpkin gives these cookies a light and fluffy crumb, like the texture of a muffin. A dash of cinnamon and nutmeg imparts a festive flavor. If you’re one of those bakers who likes extra spice, this is a good recipe for you. Just make sure you add a little spice at a time and taste the batter as you go.
- Difficulty
- 2/3
- Yield
- 45 2-inch cookies
Ingredients
- 1 cup [120 g]All‑purpose flour
- 1 ¼ cups [150 g]Whole‑wheat flour
- 1 tspBaking soda
- 1 tspSalt
- 2 tspground cinnamon
- 1 tspGround nutmeg
- 4 Tbsp [55 g]Unsalted butter, at room temperature
- ¾ cup [150 g]Granulated sugar
- ¾ cup [150 g]Firmly packed light brown sugar
- 2 largeEggs
- 1 tspVanilla extract
- 2 cups [430 g]Pumpkin purée
- 2 cups [340 g]Guittard Semisweet Chocolate Baking Chips
Method
- 1
Preheat the oven to 375°F [190°C]. Line two baking sheets with parchment paper.
- 2
In a medium bowl, combine the all-purpose flour, whole-wheat flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- 3
In a large bowl, with a hand mixer, beat together the butter, granulated sugar, and brown sugar until light and smooth, about 3 minutes. Beat in the eggs and vanilla until smooth. Stir in the pumpkin purée until combined. Gradually stir in the flour mixture until combined. Fold in the chocolate chips. Drop the dough by rounded teaspoonful onto the prepared baking sheets, leaving 1 in [2.5 cm] between the cookies.
- 4
Bake for 10 to 12 minutes, or until the cookies are firm and spring back when touched. Transfer the cookies to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.
Shop the Recipe and More
Shop the Recipe and More
Join Our Newsletter
Stay up-to-date with new product releases, Guittard updates and receive 15% OFF on your first order. No Spam, I promise.