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Stay and Have a Cookie

Amy's Blog

pumpkin chocolate chip cookies

September25

.Pumpkin Chocolate Chip Cookie

It’s been too long since I’ve had a chance to bake something up in my kitchen and share it with all of you. Last week this recipe came through my blog reader, and it immediately went to the top of my “must make” list. All I needed was a reason, make that a chance (because who needs a reason for cookies?) to try them out.

Earlier this week, I got just that chance when a few friends were getting together for a little class about essential oils (more about that another time). My dear friend, Laura, offered to host us at her house, and since she doesn’t eat anything with gluten, I knew these were the PERFECT cookies to bring along.

Before we get to the recipe, a couple notes…

Oat flour is the backbone of this cookie recipe. You can certainly purchase oat flour, but I keep rolled oats on hand, for making granola and overnight oats. So, I just threw some oats into my Vitamix (best blender ever, by the way) and, in less than a minute, I had oat flour. You could also use a food processor to make oat flour, although you might not be able to get it quite as fine as if you were using a high speed blender.

Bridget calls for a teaspoon of potato flour to add to the tenderness of the cookies. After discovering that a bag of potato flour was $6 at my local market, and doing a little bit of internet research, I decided that she might have meant potato starch and that cornstarch was a similar ingredient. So, I went with cornstarch.

Freshly Grated Nutmeg

There are several yummy spices in this recipe. One is allspice, which I happened to be out of. So, these cookies didn’t get any allspice. Adding that to my grocery list now to make sure I’m restocked for the next fall baking that’s guaranteed to happen soon. The other spice I want to mention is the freshly grated nutmeg. If you’ve ever grated nutmeg for a dish, you’ll know what a difference it makes. It’s so much more fragrant, and so easy to do. All you need is a grater and some whole nutmeg. The other great thing is that this allows you to grate just what you need for the recipe you’re making, and the whole nutmeg stores and lasts much longer than grated nutmeg.

The original recipe calls for 2 sticks of salted butter. If you know anything about me, you know I’m not afraid of butter. That being said, I was curious to see if I could sub out some of the butter for something a little lighter. Really, I just wanted to be able to eat more cookies without feeling quite as guilty about it. I did a little more internet research and decided to try greek yogurt, because I had a bunch in my fridge already. I’m sure the original recipe with the full amount of butter is even more decadent, but these did NOT taste like they were missing anything.

Finally, I wanted to use some brown sugar in addition to the white sugar, just to add a little more depth. So that’s what I did.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

adapted from this recipe
makes approx 40 cookies

2 cups Oat Flour
1 teaspoon Corn Starch
1 & 1/2 teaspoons Cinnamon
3/4 teaspoon Ground Ginger
1/2 teaspoon Freshly Grated Nutmeg
1/8 teaspoon Ground Cloves
1 teaspoon Baking Soda
3/4 teaspoon Kosher Salt
1/2 cup (1 stick) Salted Butter at room temperature
4.75 oz Brown Sugar
4 oz Granulated White Sugar
1 Egg at room temperature
2 teaspoons Vanilla Extract
1 cup Canned Pumpkin (not pumpkin pie filling)
2/3 cup Semisweet Chocolate Chips

1. Preheat your oven to 350 degrees. Prep your cookie sheets with parchment paper.

2. In a medium bowl, whisk together the flour, corn starch, spices, baking soda, and salt. Set aside.

3. In a large bowl, or the bowl of your stand mixer, cream together the butter, greek yogurt, and both sugars. Because of the greek yogurt, it doesn’t get super fluffy, but make sure to let it mix together well.

4. Turn off the mixer, add the egg & vanilla extract, and beat to combine.

5. Turn off the mixer, add the pumpkin, and beat to combine. I noticed here that the texture definitely didn’t look like normal cookie dough. It almost looked a little curdled? I hate to even use that word, and I was nervous, trust me. I’m blaming it on the greek yogurt, but don’t worry, it gets better.

Dough in Progress

6. Turn the mixer off, add the flour mixture, and mix on low until thoroughly combined.

7. Turn the mixer off, add in chocolate chips, and incorporate with a spatula.

Cookie Dough

See, much better?

8. For evenly sized cookies, use a scoop to measure dough onto your parchment-lined cookie sheets. My scoop made about 40 cookies, and I put 12 on each tray to give them enough space to spread a little when they baked.

Pumpkin Chocolate Chip Cookie dough

9. Bake for 8-12 minutes. Because of the color of these cookies, it can be a little bit difficult to know if they’re done. You can tap the top of one to make sure its not super squishy still.

PumpkinChocolateChip Cookies

10. Allow to cool for a few minutes on the cookie sheet. Then move to a cooling rack to cool completely. Store in an airtight container for a few days, if they last that long!

I tell you what, these cookies do NOT taste like they’re gluten free and they do NOT taste like they’re missing any butter. They’re soft, almost a little cakey, and they really do melt in your mouth. I will definitely be making these again before fall is over. I love having a super yummy gluten free cookie in my arsenal too. They aren’t always easy to come by. If you love all things pumpkin like I do, I hope you’ll give these cookies a try.

love and butter,
amy

 

posted under Cookies, dessert
2 Comments to

“pumpkin chocolate chip cookies”

  1. On October 11th, 2013 at 6:42 pm Emily Says:

    These look fabulous. Anything pumpkin is my favorite.
    And “love and butter” is hilarious!

  2. On October 11th, 2013 at 7:00 pm Amy Gunther Says:

    Thanks! As soon as the weather cools around here I’m all about eating all the pumpkin things, all the time!

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