the first of October.
For all you pumpkin haters out there…sorry. It’s October. And you have to have at least one pumpkin recipe. This is my favorite month of the whole entire year. Fall, cooler weather, good food, football, halloween, getting ready for November which means THANKSGIVING. I mean, you can not tell me this is the most amazing month ever. But October does come with a rule – pumpkin. I promise, I’m not going to bombard you with pumpkin. I will actually only share one other pumpkin recipe with you this fall. And that will be my maple-bourbon-pumpkin-pie for Thanksgiving. (<——-GET EXCITED). Sit back, enjoy October, and make some pumpkin cookies. Because, well, it’s October and that’s just what you do.
chewy. not cakey.
My favorite thing about these cookies is that they are chewy, not cakey like most pumpkin cookies out there. You know the ones you get from the store that are (delicious) cakey, dry, pumpkin cookies with a few chocolate chips? Yeah? Well these aren’t those. These are miles and miles from those cookies. These have the texture of a normal chocolate chip cookie. But they are PUMPKIN. It’s true. This kind of cookie exists.
a pumpkin puree trick.
Here’s the trick for not super cakey pumpkin cookies. It has to do with the puree. I learned this trick from my friend Sally over at Sally’s Baking Addiction. You have to press all the moisture out of that pumpkin puree. Squeeze it in between paper towels until it’s all soaked up and you have some firm pumpkin puree. Magic. No excess water to create cakey pumpkin spice cookies.
If you haven’t figure it out yet, GIANT cookies are a thing right now. All the cool people are doing it. These pumpkin spice cookies are no exception. They are ginormous, chewy, have a hint of pumpkin, and un be-leaf-ably, red-iculously, wonder-fall-y perfect.
GIANT PUMPKIN SPICE COOKIES
- 1 cup Butter (cold)
- ¾ c Brown Sugar
- ½ cup Sugar
- 2 Eggs
- 3 tbsp Pressed Pumpkin Puree (*SEE NOTE*)
- 1 tbsp Maple Syrup
- 2 cups Flour
- 1 cup Cake Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 tsp Pumpkin Pie Spice
- 1 tsp Ground Cinnamon
- 1 cup White Chocolate Chips
- ⅔ cup Mini Semisweet Chocolate Chips
Preheat oven to 375.
In a stand mixer, cream together the butter and both sugars until light and fluffy. About 3 minutes.
Add in the eggs and mix until combined.
Add the pumpkin puree and maple syrup, mix until combined.
Add in the flour, cake flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Mix until the flour is almost incorporated.
Add in all the chocolate chips and mix a few more seconds.
Divide cookie dough into 9 large balls.
Bake dough balls at 375 for 14-15 minutes.
Place about ½ cup of pumpkin puree in a bowl. Press the pumpkin puree with paper towels until most of the moisture has been removed. You will probably have to use multiple fresh paper towels. Once the pumpkin puree has been pressed, use 3 tbsp of this pressed pumpkin puree for the cookies.