Cookies, but No Eggs?!
You read that right! This wasn’t meant to happen… Of course the one thing I don’t check is for eggs as I’m getting my mise en place together. Luckily a substitute for eggs are bananas. I wouldn’t say they are the best, but it definitely did the trick for these cookies.
These cookies came out pillowy, and reminded me more of banana/pumpkin bread-ish. This however captures the delicious fall spices, cinnamon, ginger, and that delicious brown sugar to tie it all together.
KITCHEN TIPS
- You don’t have to use fresh pumpkin puree, I used can puree but it was an organic puree
- To make it extra chocolatey, drizzle white or dark chocolate on top after it has cooled down
- You can omit the walnuts if you are baking for someone who has nut allergies or don’t prefer them
KITCHEN EQUIPMENT
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- Kitchen Scale
- Baking Pans
- Parchment Paper
- Stand Mixer
- Spatula
- Cookie Scoop
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Pumpkin Chocolate Chip Cookies
This recipe brings a light warm flavor of fall and pumpkin. It's pillowy and not too sweet and this recipe will carry you through out the fall. It hits all the marks, pumpkin spice, chocolate, and nutty
- kitchen scale
- baking pans
- parchment paper
- stand mixer
- Rubber Spatula
- cookie scoop
- 135 grams All purpose flour
- 2 grams baking powder
- 1 gram baking soda
- 1 gram salt (kosher)
- 2 grams cinnamon (ground)
- 0.5 grams ginger (ground)
- 113 grams unsalted butter (softened)
- 53 grams brown sugar (light)
- 50 grams white sugar
- 213 grams pumpkin puree
- 1/2 banana (ripe)
- 1/2 tsp vanilla extract
- 170 grams chocolate chips
- 57 grams walnuts (chopped)
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Preheat oven to 375 Fahrenheit
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Line your baking sheets with parchment paper or silicone mat
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In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices
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In a bowl of a stand mixer with the paddle, beat together the butter and sugars. Scrape down the sides when necessary, until smooth
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Add the pumpkin, egg, and vanilla. Beat until it is blended
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Slowly add the dry ingredients, beating to blend. Stir in the chocolate chips and walnuts
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Scoop the dough with a scooper or a tablespoon on to the prepared baking sheet.
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Bake on the middle oven rack for about 15-18 minutes, until the edges are lightlybrowned
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Remove the cookies form the oven and let cool on the baking sheets 5 minutes before transferring them to rack
