Over at Sally's Baking Addiction, she did some experimentation on how to get a pumpkin cookie that is both soft and chewy, BUT not cake-like. But, what's wrong with cake-like? I personally love the recipe from Mrs. Field's that is soft and cake-like. They're almost like little muffin tops. But, yes, they aren't very cookie-like. I do think they are delicious, though! Here is that recipe: MRS. FIELD'S PUMPKIN COOKIES.
Sally's solution? No eggs! That's right, folks, it's that simple... The pumpkin does the job that the eggs usually do. What's also awesome about that is that you can eat some of the cookie batter guilt-free!
Here is the recipe: http://sallysbakingaddiction.com/2013/09/04/pumpkin-chocolate-chip-cookies/ . It is so delicious and I love it a lot. I will definitely be making it again sometime! She states that you should get 2 dozen cookies if you make cookies using two tablespoons. I would have only gotten a dozen if I used two full tablespoons. I scaled back to about one tablespoon and still only got about 18 cookies. If you try them, let me know what you think!
Here are some process photos:
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| Weighing out our ingredients. |
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| Whisk, whisk, whisk. |
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| Wet ingredients all ready to go. |
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| Flour, spices, baking powder, baking soda |
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| Pouring the wet into the dry |
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| Mixing it all up |
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| Folding in our chips |
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| Trying the batter. Love her! |
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| Time to chill for a little bit |
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| My new favorite vanilla! Nielsen-Massey Madagascar Bourbon. |
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| Ready for the oven. |
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| Pressed some chocolate chips into the top. Yum! |
Thanks for reading! And thank you to Sally for an awesome recipe: http://sallysbakingaddiction.com/2013/09/04/pumpkin-chocolate-chip-cookies/.
