Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate chip cookies are a classic and homey-feeling for Halloween treat. It has a smooth, fluffy, chewy yet crisp on the edge😍. I am confident to share this with you, this cookie is fabulous, delicious life-changing for your fall season.

Food Legacy

Have you ever heard that legacy is something more intense than blood? If someone died a year ago, they might be gone and forgotten in the next few years, but their legacy still does exists. I would ask what is your grand family give you as their legacy? Maybe a house, land, company, and other tangible material. Well for my family, apparently their form of legacy is a food recipe hahaha. For some people, it might be ridiculous, but for my family, this is very meaningful and important. Cooking, make food has been our family traditions, which makes my family close and learn every time.

If you’re going to live, leave a legacy a mark on the world that can’t be erased’ – Maya Angelou, Author.

I have been thinking and more like to do reflection, what is the actual value of living in this world? Maybe this is one little example from me. Someone I don’t know who is far away from me saying thank you because she and her family like the recipe I wrote. That is such happiness, glad to be able to share something. On a serious note, that being helpful and useful is one of the values of living. well, remember this is an intermezzo, let’s get back to the main topic 😁

Whatever it is, do something that makes you feel happy, appreciated, and proud of yourself. Cheers!

Halloween Season, Pumpkin Season

Welcome to October! A Halloween Month! Are you ready to prepare your treat or tricks in your basket? A pumpkin season will come and be your next future recipe. Be ready with the starting recipe with pumpkin chocolate chips cookies and the other pumpkin recipe friends!!

Let’s start with this easy peasy recipe for today, I am gonna make pumpkin chocolate chip. I made this recipe inspired by my last successful almond chocolate chip cookies, You can see it here; Almond Chocolate chips cookies, I made some modifications, so I substitute the almond with pumpkin. Turn out the taste is wonderful, and the color of the cookie is too. The pumpkin puree gives the texture of cookies become moister and softer than the usual cookie, with crispy on the edge.

Pumpkin secret to the cookies

As we know pumpkin is a major fall vibe season, pumpkin giving me life, This bright orange color changes your mood and brightens your day. I cannot tell you which one is my favorite part from these cookies, because they just have lovely flavor from the pumpkin and chocolate chips, it is so toothsome!

On an important note, the cooking technique is to cook the butter at first, it will make the cookies dough become smell so amazing and nutty. milk solid becomes caramelized and brownish. Be careful with making this, be sure you use a small heat temperature because it can make your milk solid and butter overcooked.  plus, If only u guys can smell this, it smells incredible. it’s the ultimate treat and winner in your house.

I’m thrilled to share these pumpkin chocolate chip cookies with you, let’s go

The Ingredients of Pumpkin Chocolate Chips Cookies

• Pumpkin cubed; I make pumpkin puree with cubed size by myself. Left a few the pumpkin cubed for topping on your cookies. You can use canned pumpkin to! Just don’t use pumpkin pie, and the taste will be different unlike like the original pumpkin, because the pumpkin pie mix has added spices and sugars.
• Dark Chocolate Chips bittersweet;You can use any type of chocolate chips. Milk chocolate, semi-sweet chocolate, dark chocolate, or white chocolate chips are all good options. Just adjusted with your taste, mine prefer to use the bittersweet
• Flour; Provides structure to the dough. Make sure you are measuring correctly. You can use cake flour or gluten-free flour if needed
• A mixture of granulated sugar and brown sugar; It gives these cookies a sweet taste for sure. moreover, the cookies has chewy texture from brown sugar.
• Butter: Here I use melting unsalted butter. This is make the cookies a crispier better texture and smells so good and caramelized. Another option would be melted coconut oil.
• Egg; Binds the ingredients together.
• Vanilla Extract; you know vanilla extract such as main character on every movie,  What’s a cookie without it? It adds an nice background flavor.
• Sea Salt; Gives  flavor and balances the sweetness. and, You can add more spices here for instance clover, nutmeg, cinnamon and other fall spices.
• Baking soda; To make the cookies lift as they bake.

How to Make Pumpkin Chocolate Chips Cookies

First thing first, we are going to make the melting unsalted butter and the pumpkin puree, then we’re gonna whisk all the mixture into a dough

The first step, cook butter in a pan with medium heat. It will be sizzle and bubbly from the water content. After the moisture and the sound of the sizzle are gone, wait for 1-2 minutes until the milk solids from the butter turn brown and turn off the heat.

Don’t let the pan unattended or you will end up with burnt butter instead of brown butter. Be careful with the first step! Set aside and let cool.

Next, let’s make the pumpkin puree. Make sure you left a few of the pumpkin cube sizes to sprinkle them on the top of cookies. Heat oil in a pan, sauté pumpkin for 3 minutes.

Add butter in the middle while the pumpkin is being cooked. Do not Stir until the pumpkin is browned. Set aside and let cool.

Now prepare the bowl and mixer. We’re going to whisk, mix, scoop and bake these easy peasy cookies.

After the browned butter is cooled,

In a bowl of a mixer, whisk browned butter, brown sugar, granulated sugar, egg, vanilla, and salt with a mixer until the mixture is light and fluffy. This needs time for about 2-3 minutes until the mixture is fluffy and ready.

Then, slowly mix the dry ingredients into the sugar mixture.

Add 1/3 of the flour mixture and whisk with a mixer until just combined and add the rest and whisk again until combined. Remember, Don’t be in rush.

Next, add chocolate chips and cubed pumpkin to the cookie batter gently. stir with a spatula until the dough is combined and spread evenly. Leave both a little for decoration.

Do not forget to preheat the oven to 375° and line two large baking sheets with parchment paper.

Let’s bake the cookies

after you prepare the paper, divide every 2 tablespoons of dough for each cookie. Flatten the dough a little by hand. Use the back of the spoon or your finger to smooth the tops out slightly.

then, add chocolate chips and cubed pumpkin on top of every cookie dough from the rest of the chocolate chips and cubed pumpkin. Every cookie will be pretty. They don’t spread much, just puff up.

Bake for 10-12 minutes. Don’t overbake, but be sure the cookies don’t look wet in the middle before removing them from the oven.

After done baking, Gently move the cookies to a wire rack for 2-5 minutes before removing them to wire racks to cool completely.

Pumpkin chocolate chips cookies are ready to serve. Enjoy! It is perfect to serve these cookies with cold milk or other fall drinks.

Recipe Notes:

• A friendly reminder; Pumpkin has moistury and watery content. So, make sure to blot the Pumpkin. this trick is actually optional, but I find it remarkably useful. Using a paper towel, blot out some of the pumpkin’s moisture so all that’s left is the flavor.
• I use unsalted melted butter makes cookies ultra chewy. It gives you a crispier better texture, smells so good and caramelized be careful when making this bcome brown butter. Don’t let the pan unattended or you will end up with burnt butter instead of brown butter.
• When you finished baking, give it a time. Let the cookies cool on a cooling rack for awhile for about 2-3 minutes. They’re delicious warm from the oven, but I find both their chewiness and flavor amplify over time. The next day, they’re chewier and more flavorful.
• Make sure you bake them in correct time. The ideal time is 10-12 minutes. If you under-bake the cookies or they’ll taste raw, and don’t over-bake Even if they seem a bit soft coming out of the oven, they will continue to bake on the tray once they’re out of the oven and it will make the cookies not fluffy chewy,  they won’t be soft and moist.
• Use the pasrchment paper to to avoid stickiness or you may add some linen spray before put the cookies dough. Give them space when bake, Space your cookies about 2 inches apart before baking them. they will spread as they bake and become bigger size.

Can we keep and freeze the leftover cookies and mixture?

Yes, you can stock pumpkin chocolate chip cookies or freeze the dough in the refrigerator.

Pumpkin Chocolate chips just out of the oven must taste good. You can eat it directly or by adding a glass of milk. Yet, sometimes you can’t eat all the cookies at one time. You want to eat them another time, the length of time these cookies last depends on the place where you store them. I will recommend and share my experience with it

The shelf life of the pumpkin chocolate chip cookies

Shelf life in room temperature

Shelf life for leftover pumpkin chocolate chip cookies may vary, but mostly it is can stay for up to 4 days. The longer they sit, the more flavor they develop. I might even argue that These cookies taste best even better the next day. However, if you store them for more than 4 days I’m afraid, the cookies’ taste will change and the texture becomes hard.

Don’t forget to Store them in a covered container, You can use wax sheets or aluminum foil to separate these cookies from others. For a little trick, place a slice of bread in an airtight container. The moisture of the bread will keep your cookies soft.

Shelf life in the refrigerator

If you want to freeze the dough in the refrigerator, it can last up to 3 months. Moreover, if you freeze the cookies, Freezing freshly baked cookies will keep their taste, shape, and texture. So, you can enjoy them at any time. For best results, let cool your cookies completely. Then, freeze them immediately. On a note, the chocolate chips may frost over a bit and the color may change slightly so if you are going for the best appearance then don’t freeze.

Make sure you wrap and protect the cookies from the air. This step will prevent them from mixing with other odors in the refrigerator. When ready to enjoy, let thaw on the counter until no longer frozen, this keeps condensation from forming and making the cookies soggy.  Place the cooled cookies in a freezer bag or container with layers of parchment paper or wax paper in between the cookies.

Here are some other sweet treat to accompany your cookies:

• Biscoff Milkshake
• No-bake pinneaple cheesecake
• Cookies and cream Banofee Parfait

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Do not forget to comment down below if you tried this recipe. See you! thankyou

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