Pumpkin Cookies - Biscotti alla Zucca
This year, more than ever, I have been craving fall and all the flavors and scents that go along with it! Summer was especially long and hot and felt almost unbearable (some of this might have been because I was pregnant…haha). Even without a hot summer I love the fall and all the colors and memories it carries. Cool days and sunshine. Walks through crisp crunchy leaves. The blue sky peaking out from the fog. Coffee by the fire. Scarves and hats. Pumpkins and apple cider. It’s. All. So. Happy!
This year my desire for pumpkin flavored goodies started off earlier than usual and was much stronger. Normally, my pumpkin cravings go into breads and cakes but this year I was craving cookies! So, that is what we have :)
These cookies are perfectly sweet and moist with a fantastic chewy texture. The pumpkin and spice flavor is nicely balanced and not overly one way or the other. The chocolate chips are a delicious bonus that I love but if you’d prefer to skip them go right ahead!
THE RECIPE - PUMPKIN COOKIES WITH CHOCOLATE CHIPS
THE INGREDIENTS -
1 stick unsalted butter melted and cooled a bit
1/2 cup brown sugar
1/2 cup granulated sugar
3/4 cup pumpkin puree (see note)
1 teaspoon pure vanilla extract
1 and 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 + 1/8 teaspoon cloves
1/8 teaspoon nutmeg
1 cup semi-sweet chocolate chips
THE PREPARATION -
Whisk the melted butter, brown sugar, and granulated sugar together in a bowl until combined. Add the vanilla and pumpkin and whisk until smooth. Set aside.
Whisk the flour, salt, baking powder, baking soda, cinnamon, cloves and nutmeg together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or spatula. Fold in the chocolate chips.
Cover the bowl and place in the fridge for at least 45 min. This dough can be made a couple of days ahead of time and left in the fridge until ready to bake.
Preheat oven to 350 degrees F (177 degrees C). Line two large baking sheets with parchment paper. Remove dough from the refrigerator.
Using about 2 Tablespoons of dough for each cookie. Shape the dough into cookie like shapes (see pic) or roll into a ball and slightly flatten.
Bake for 14-16 minutes or until the edges appear set. The cookies will look soft in the center and will feel soft if touched. Remove from the oven and cool for about 10 min before transferring to a cooling rack.
These cookies are delicious the day of baking but even better the next day because the flavors and textures intensify. These cookies will continue to be amazing for a week covered at room temp.
PUMPKIN NOTE -
I used canned pumpkin because I had a bunch on hand but this recipe could use fresh pumpkin puree as well. This recipe works best when some of the moisture has been taken out of the pumpkin. I like to spread mine out on a plate and then use paper towels to cover it. Leave them on for a couple of minutes. Use more paper towels if soaked through.