Chewy Pumpkin Chocolate Chip Cookies – and you can freeze the dough and only cook a few cookies at a time!
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My husband came home from a neighbor’s house a few weeks ago and wouldn’t stop talking about the cookies he had while he was there. They were pumpkin chocolate chip cookies but not the typical fluffy ones. And then he told me that after he ate the last one, she pulled more dough out of the freezer to bake more. That was the deal breaker….I needed this recipe. Yummy cookies that make the hubs happy, AND you can freeze the dough is the perfect combination.
The first time I made these, one thing completely stood out to me and I even texted my friend to see if she had forgotten an ingredient; there’s no eggs. But the recipe was correct, there’s actually no eggs! I’ve never made cookies without them, but these ones actually turned out!
- 1 cup butter, softened
- 1 1/2 cup brown sugar & 1/2 cup white sugar
- 2/3 cup pumpkin pie puree
- If you don’t have pumpkin pie puree and just pumpkin puree, substitute it with the pumpkin puree plus add in the following seasonings
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon all spice
- 2 teaspoon vanilla
- 3 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 bag BIG chocolate chips (cause they are better!)
TIP: If you are using regular ground cinnamon, STOP. You have to switch to a ground saigon cinnamon for a more powerful and incredible flavor!
In a big mixer, cream together the butter and both sugars. Add in the pumpkin puree and vanilla. Once it’s all creamed together, add all the dry ingredients except the chocolate chips. Mix until fully incorporated. Then on slow speed, stir in the chocolate chips. Refrigerate for 30 minutes.
If you are going to freeze the dough: Scoop the dough into balls, using a cookie dough scoop, onto a sheet of the Reynolds Cookie Baking Sheet that has been laid out on a cookie sheet. You can fit a whole bunch onto one sheet, because they can all go right by one another, just make sure they aren’t touching. Place the whole cookie sheet into the freezer for 1 hour. After the hour, remove it from the freezer and throw all of the dough balls into a freezer safe plastic bag, label it and throw all of it back into the freezer. The dough can be stored for up to 3 months! (keep track of what’s in your freezer using my free freezer inventory printable tracker)
If you are going to bake them right away, or after freezing them: Preheat the oven to 350•. Place one of the Reynolds Cookie Baking Sheets onto an oven safe cookie sheet. Place scooped cookie dough onto the cookie sheet, 12 at a time, and bake for 10 minutes. Store cookies in an air tight container.
Want to know why I use Reynolds cookie baking sheets? I don’t think I could say enough about this product. It’s seriously changed my life. I mean, I’ve always used their parchment paper for baking, but these pre-cut sheets are so amazing. They are cut to 12×16″ and lay flat instead of rolling up while you are trying to put dough on them. They eliminate nonstick sprays and they make cleanup so so so so easy! Plus, they are oven safe so you can use it both in the freezing method and in the baking method of this recipe.
And you can find these in so many major retailers nationwide, including Target and Walmart.