When Chef Michael Davies first shared his Harvest Pumpkin Chocolate Chip Cookie recipe a few years ago it received rave reviews!
We’ve recently had several requests for a repeat…so here it is again – just in time for Halloween….
Harvest Pumpkin Chocolate Chip Cookies
Makes 35 large cookies
Ingredients:
– 1 cup unsalted butter, softened
– 1 cup white sugar
– 1 cup golden yellow sugar
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup fresh pumpkin puree (canned will do in a pinch!)
– 3 cups all-purpose flour
– 2 tsp. baking soda
– ½ tsp salt
– 1 tsp ground cinnamon
– ½ tsp ground ginger
– ¼ tsp ground nutmeg
– ¼ tsp ground cloves
– 2 cups milk chocolate chips
Directions:
– Pre-heat oven to 350 degrees F. Spray cookie sheets with non-stick spray or line them with parchment paper.
– Using a mixer, beat butter until smooth. Beat in white and brown sugars, a little at a time, until mixture is light and fluffy.
– Beat in eggs one at a time; add vanilla extract and pumpkin puree gently mix.
– Mix together all dry ingredients and add to the wet mixture slowly until all mixed. Add chocolate chips.
– Scoop dough onto prepared baking sheets and bake for 15 to 20 minutes, or until cookies are browned around the edges.
– Remove cookie sheets from the oven, allow to cool and rest for 2 minutes. Remove from tray with spatula, cool on baking wire racks.
– Cover with your favourite icing [optional]. We used buttercream and grated pumpkin.
These make a delicious after school snack paired with a glass of milk. Or enjoy with a cup of coffee, your favourite tea, or even hot apple cider.
Chef Michael Davies has been the Executive Chef at Elm Hurst Inn & Spa in Ingersoll, Ontario since 1996. His stepson, Chef Trevor Stephens is the Chef de Cuisine at Idlewyld Inn & Spa in London, Ontario.
