Some folks might say that pumpkin is a flavor best reserved for the fall. Here at the Inn on the Creek, a Jackson Hole Bed and Breakfast, we say there is never a bad time for a pumpkin cookie. Especially when chocolate is thrown into the mix.
Check out this flavorful recipe from foodnetwork.com, which we have slightly modified to optimize the role of the chocolate chips.
Pumpkin Chocolate Chip Cookie Recipe
1 cup (2 sticks) unsalted butter, softened 3 cups all-purpose flour
1 cup white sugar 2 teaspoons baking soda
1 cup light brown sugar 1/2 teaspoon salt
2 large eggs 1 teaspoon ground cinnamon
1 teaspoon vanilla extract 1/2 teaspoon ground ginger
1 cup canned pumpkin puree 1/4 teaspoon ground nutmeg
2 cups (12 oz. bag) semi-sweet chips 1/4 teaspoon ground cloves
non-stick cooking spray
When it comes to chocolate chips in cookies, everyone has their preferences. Using normal to larger sized chips, instead of mini chips, helps to keep the chips from getting lost in this cakey cookie. They also offer a bigger punch of chocolate flavor in each bite. Substituting semi-sweet chips for milk chocolate cuts the sweetness of the cookie, and is a favorite trick of Elise’s.
Finally, a little extra chocolate never hurt anyone, so go for the bigger bag of chips and add an extra quarter cup or so of chocolate chips. Your chocolate loving friends will thank you.
Feel free to get creative with your chocolate chips when you make these delicious cookies, or come visit our Jackson Hole Bed and Breakfast and let us here at the Inn on the Creek make these tempting treats for you.