Pumpkin Chocolate Chip Cookies for two (or one!)
Oi. It’s been a minute, hasn’t it?
A busy / stressful bit at work + my inability to take time off + doing wedding planning stuff during the time I usually spend writing blog posts = a lot of radio silence, it turns out.
I haven’t been doing any less cooking, though! I’ve got so many food pics in folders on my computer, just waiting for a blog post of their very own.
I figured I’d ease back into it with something small, sweet, and pumpkin-y. Nothing complicated here, just a recipe that’s perfectly portioned for you and a friend. This recipe is a variation of my chocolate chip cookies, which we make at least once a month. Except starting October 1, Marc makes sure we have a jar of pumpkin in the fridge at all times, and so our tasty treats become pumpkin flavored.
Baking with pumpkin is kind of tricky, and so it took me awhile to get this recipe right. They often turned out cake-y and not crispy or chewy at all, which is not my kind of cookie. I suffered through them though, just so I could finally have something worth sharing. These guys are soft on the inside and toasty on the outside, just the way cookies should be! Make two or four and share them with someone else (or not, we’re not judging)!
Pumpkin Chocolate Chip Cookies for Two
- 1 tablespoon + 1 teaspoon each sticky rice flour, oat flour, millet flour, & tapioca starch
- 1 ¾ teaspoons vital wheat gluten
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- cinnamon, nutmeg, cloves
- 2 tablespoons + 2 teaspoons brown sugar
- 2 tablespoons white sugar
- 2 tablespoons pumpkin
- 1 tablespoon + 1 teaspoon pinch butter this is about 1 ⅓ tablespoons
- 1 ½ teaspoons peanut butter
- ½ teaspoon vanilla
- chocolate chips
Whisk the flours (sticky rice, oat, millet, tapioca starch, & gluten), baking soda, salt, and spices together in a medium bowl.
Melt butter. Add in sugars, whisk to combine. If you’re having trouble dissolving the sugar, microwave for a few more seconds. Getting the right consistency here is key - almost creamy with no graininess. Whisk in pumpkin, peanut butter, & vanilla and continue to whisk until smooth.
- Pour liquids into flour mixture and mix until combined. Add in chocolate chips. The dough will be just a tad liquid-y, but should firm up while the oven heats up.
Turn on oven to 380F. Put pizza stone in oven if you have one. Let dough rest while oven pre-heats.
- When the oven is heated, divide the dough into four (or two) cookies and place on cookie sheet.
- Bake until just brown on the edges but still soft in the center, 12 minutes. If they’re still looking underdone after 12 minutes, continue to cook for 2-3 minutes more. Let cookies cool for 5 minutes, then transfer to a plate. Cookies are best served warm and consumed immediately.
This recipe has more sugar than the original chocolate chips recipe - that's on purpose! Pumpkin is bitter so these need a bit more sweetness.
The recipe as-is is not gluten free — I add in gluten to keep them from crumbling. You are more than welcome to omit the gluten if you need to, but keep in mind they may be a bit crumbly.
Pumpkin Chocolate Chip Cookies for one
- 2 teaspoons each sticky rice flour, oat flour, millet flour, and tapioca starch
- ¾ teaspoon vital wheat gluten
- ⅛ teaspoon each salt & baking soda
- 2 teaspoons butter
- 1 tablespoon + 1 teaspoon white sugar
- 1 tablespoon brown sugar
- 1 tablespoon pumpkin
- ¾ teaspoon peanut butter
- ¼ teaspoon vanilla
- Cinnamon, nutmeg, cloves
- Chocolate chips
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