I think I have pretty well established that I love pumpkin and will always be looking for new ways to use pumpkin! I love everything about pumpkin and luckily, so do my children (My husband? Not so much). From my pumpkin parmesan risotto to pumpkin cheesecake bars, I pretty much try to sneak pumpkin in to anything I can in the Fall and Winter!
So it just makes sense that we should take a favorite recipe in almost any home (chocolate chip cookie) and figure out how to get some pumpkin in to them…right? It actually turns out that it isn’t as difficult as I thought it would be and these pumpkin chocolate chip cookies are just delicious.
One important thing about this recipe – you NEED to chill the dough as well as use parchment paper when you are baking them. I have talked about the importance of using parchment paper before and still I end up getting emails from people who decided to skip that step and then couldn’t figure out why their cookies went completely flat. Let me assure you – if you skip the parchment paper for these cookies, you will not get good results!
These cookies should quickly become a favorite in your house, so consider making a double or triple batch and freezing the dough. To do this, just make your cookie dough, make the balls and flatten them on a parchment paper-lined cookie sheet. Place the cookie sheet in the freezer until the dough is frozen solid. Once they are frozen, just put the dough in to a freezer bag (don’t forget to label it). When you are ready to bake them, just pull out as many cookies as you want to make, place them on your (once again, parchment-lined cookie sheet) and let them thaw for a few minutes before baking as usual!
Oh – and one last thing…..don’t even consider making these unless you have some milk in the house! These cookies are perfect for dunking (maybe even better than “normal” chocolate chip cookies)!