Tuesday, November 06, 2007

Chocolate Chip Pumpkin Cookies


I've been looking for a good recipe for these so I could make my own (as much as I love the ones at Macey's grocery store). Then I went to a party down the street and these were so good I had to get the recipe. Thanks Julie.

1/2 c. butter or margarine
1 1/2 c. sugar
1 egg
1 cup canned pumpkin
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
2 1/2 c. flour
1 c. chocolate chips

Cream butter and sugar until fluffy. Beat in egg, pumpkin, and vanilla. Mix and sift baking powder, soda, salt, nutmeg, cinnamon, and flour. Add to creamed mixture. Add chocolate chips.

Drop onto well greased cookie sheet. Bake at 350 for 15 minutes.

Makes 5 dozen.

4 comments:

Emily Heizer said...

These looked and sounded oh-so-tasty, but I had some confusion when I started making them!

Does it call for white sugar or brown sugar? Traditional Chocolate Chip cookies have a mixture of both so I was confused- I ended up mixing the two together!

And also, what is the texture like when you put it in the oven? Firm, or liquid?

The first batch I put in was VERY running, and I was concerned so I added alot of flour to firm it up on the second batch- neither turned out quite right.

Your pictures looks like they are regular oohey-goohey cookies, but mine were firmer and more cake like.

Suggestions?

Love your blog!

Emily

Whitney said...

emily,

Regular, white granulated sugar.

To be honest, I've only made these once back around Halloween time when I crave pumpkin anything. I think the dough was firm because I remember mine didn't turn out as round and pretty as my neighbor's did when I ate them at her house. If you look in the picture you can see some on the right side of the plate even had little points coming off them where they dough poked up from sticking to my finger when I scraped the dough from the spoon to the cookie sheet.

The texture was soft and chewy. When fall comes around again I'll have to perfect my skills on this recipe.

My only thoughts to help you are that it looks like you are in California and I am in the mountains of Utah. I looked it up at I think my elevation is about 4500. I've been trying to read about high altitude baking to answer your question, but I don't know much about adjusting from high elevation to lower elevation. I'll keep investigating though.

Emily Heizer said...

Thank you for finding the time to answer! Elevation didn't even occur to me as an issue! Hmmm, I don't know. I should email my mother, she's the home economist.

Also, I tried half the batch with chocolate chips and the other half with WHITE chocolate chips and even though I am not a white chocolate fan it REALLY went very nicely with the pumpkin, much more so than the chocolate ones. The flavors were good but I screwed up the texture.

We will have to work on it this fall!

:)

Lady said...

I have discovered a way to make an exact replica of old-school Macey's pumpkin cookies. I posted the recipe on my blog. Click here to see it. Give it a try!