Perfect Pumpkin Cookies
Is there anything better than seasonal baking? I’m a very “all things in their time” kind of person, but the flip side of that is I really go all in once the season has arrived. And friends, the time has arrived for pumpkin.
I’ve been fussing with this recipe for a few years in pursuit of my perfect pumpkin cookie: soft but not a muffin top, heavy on the fall spices, and finally (classic me): made in one bowl with no mixer.
These are heavily studded with chocolate chunks as well as my seasonal favorite baking item: Trader Joe’s Caramel Sea Salt Baking Chips.
[Note: this is not sponsored in any way! I just love these things and bought 4 bags when they re-appeared on the shelves in September.]
When cookies were rapidly disappearing from the tray at a recent gathering and I had to smack some hands to make sure everyone got some, I knew it was time to share the recipe. So here it is!
Chocolate Chip and Salted Caramel Pumpkin Cookies
INGREDIENTS
½ cup melted butter (see note 1)
1 cup canned pumpkin (not an entire can!)
1 cup brown sugar, lightly packed
1 egg
1 Tablespoon vanilla extract
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon EACH cardamom, nutmeg, ginger
¼ teaspoon EACH cloves, allspice
½ teaspoon salt
2 ½ cups all-purpose flour (do not pack)
¾ cup dark chocolate chunks (see note 2)
¾ cup caramel sea salt baking chips (see note 3)
DIRECTIONS
Melt butter and add to a large mixing bowl. Add pumpkin and brown sugar, and whisk to combine. Add egg and whisk to combine. Stir in vanilla extract, baking soda, baking powder, spices, and salt. Mix thoroughly - longer than you might think to ensure that the rising agents are dispersed.
Add flour, and mix until just combined. Stir in chocolate chunks and caramel chips. Don’t overmix - it’s a sticky dough
Cover tightly and chill for 30 minutes to 8 hours. This helps the flavors intensify and makes the dough easier to work with, but it’s not strictly necessary
When ready to bake, Preheat your oven to 350º F. Line baking sheets with parchment paper. For bakery-size, use about 2 Tablespoons of dough and shape into a rough ball.
Bake for 11-14 minutes, or until the edges of the cookies are just getting a little bit of color. Let cool on the cookie sheet for 5 minutes. Remove to a wire rack to finish cooling.
NOTES
I love to use browned butter for this recipe, but melted works just fine
If you can’t find dark chocolate chunks, chips or a dark chocolate candy bar of roughly the same weight will work. Candy bars have the benefit of never quite firming up once they’ve melted, so you’ll find that your cookies will have soft puddles of chocolate even after they’ve cooled.
The only place I’ve found caramel chips is Trader Joe’s during the fall. If you can’t find them, use about 1 ½ cups chocolate chunks. For that little bit of saltiness, you could sprinkle some flakey salt on at the end while they cool
