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Pumpkin Chocolate Chip Cookies

The pumpkin gives these cookies a light and fluffy crumb, like the texture of a muffin. A dash of cinnamon and nutmeg imparts a festive flavour. If you're one of those bakers who likes extra spice, this is a good recipe for you.
Yields 45x 2 in [5 cm] cookies





  • 1 cup [120 g] all-purpose flour
  • 1¼ cups [150 g] whole-wheat flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 4 Tbsp [55 g] unsalted butter, at room temperature
  • ¾ cup [150 g] granulated sugar
  • ¾ cup [150 g] firmly packed light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups [430 g] pumpkin purée
  • 2 cups [340 g] Rogers' Chocolates Chocolate Chips, Milk, Dark or White



Preheat the over to 375ºF [190ºC]. Line two baking sheets with parchment paper.

In a medium bowl, combine the all-purpose flour, whole-wheat flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a large bowl, with a hand mixer, beat together the butter, granulated sugar until light and smooth, about 3 minutes. Beat in the eggs and vanilla until smooth. Stir in the pumpkin purée until combined. Gradually stir in the flour mixture until combined. Fold in the chocolate chips. Drop the dough by rounded teaspoonful onto the prepared baking sheets, leaving 1 in [2.5 cm] between the cookies.

Bake for 10 to 12 minutes, or until the cookies are firm and spring back when touch. Transfer the cookies to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.

This recipe is courtesy of Amy Guittard from her Guittard Chocolate Cookbook.

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