High Altitude Pumpkin Chocolate Chip Cookies
Happy weekend! I’ve got a Pumpkin Chocolate Chip Cookie recipe for all my fellow high altitude bakers! Pumpkin-y, studded with chocolate chips and perfect with a cup of coffee or afternoon tea!
It straight up snowed here this week. And I don’t mean a dusting in the mountains. It SNOWED. Like a lot. We had a good 3 or 4 inches in the yard and it must have snowed a foot plus in the mountains. We always get an early storm but I don’t remember this big of a snow fall this early in the season. I’m sure it will all melt before the weekend but none the less it’s got us winter junkies all worked up in a good way!!! It’s the kind of weather that calls for cozy sweats and baking up a storm.
I can’t believe I haven’t shared a recipe for High Altitude Pumpkin Chocolate Chip Cookies before now. Truth be told, I don’t love pumpkin cookies. I like them but I don’t love them. Pumpkin bread and pumpkin muffins are way more my jam. Pumpkin Cookies are aren’t crispy enough for my liking. Every time I eat a pumpkin cookie I wish it was a muffin or slice of bread. What can I say? It’s the truth.
I’ve had multiple requests for a good High Altitude Pumpkin Chocolate Chip Cookie so even though they’re not my favorite, I didn’t want to let you guys down. If you want pumpkin cookies, you get pumpkin cookies! I tinkered with a few recipes to get these the way I wanted them. Cake like, loaded with chocolate chips, heavy on the pumpkin spice, and not too soft. Just soft enough.
This recipe makes a lot. I get at least 3 or 4 dozen each time I make. It depends on how big I make them. The cookies freeze beautifully and hold up well either in the fridge for a week or on the counter for a few days. You don’t want to over bake these- they’ll get too dry. I like a mix of dark and milk chocolate but you what you like best. Make sure your pumpkin spice is fresh. I had a little bit in the jar I bought last season and it didn’t have the same pep as the bottle I bought last month!
Viva la winter and fingers crossed the snow keeps on coming! Happy baking and have a wonderful weekend! xo, Kelley
photos by Kellie Hatcher/ recipe by Mountain Mama Cooks
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A high altitude recipe for Pumpkin Chocolate Chip Cookies!
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 tablespoons pumpkin pie spice
- 1 cup butter, room temp
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 egg + 1 egg yolk
- 1 tablespoons vanilla extract
- 1 cup canned pumpkin
- 2 cups chocolate chips
Instructions
- Preheat oven to 350 F degrees. Line two large baking sheets with a nonstick baking mat or parchment paper; set aside.
- In a medium bowl whisk together flour, salt, baking soda, baking powder, and pumpkin pie spice.
- Use a stand mixer or hand held mixer and cream the butter and both sugars together until light and fluffy. Add egg + egg yolk, vanilla, and pumpkin and mix until thoroughly combined. Add the dry ingredients and mix just until just combined. Stir in the chocolate chips.
- Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 10-12 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.
19 Comments
Sounds delicious, would I need to make any changes if not in high altitude?
Maybe increase the leavening by just a pinch and add 1-2 tablespoons of sugar.
What altitude are you baking at? We’re at 6300 ft. Any adjustments needed?
My kitchen sits just below 7000 feet. You could decrease the flour by a few tablespoons but follow the directions otherwise.
Thanks for these recipes! I cannot bake without you. Do you have a straight-up chocolate chip cookie recipe? One kid likes pumpkin, one isn’t so in love with it (like you!). Thanks.
Here are two recipes- Perfectly Puffy Chocolate Chip Cookies & Brown Butter Chocolate Chip Cookies
I live in Albuquerque, New Mexico, altitude is 5500 above sea level.
I’ve made these cookies three times & they’re ALWAYS delicious, beautifully baked, and taste wonderful.
Thank you for sharing your expertise with us .
I’m anxious to bake these cookies!! What size can of pumpkin puree do I use? Thanks!
Can I use liquid eggs? I’m baking at a daycare, it’s easier for me to purchase liquid versus shelled eggs.
I don’t know why not. Just replace with recommended equal amounts.
Very very yummy!!
Wow… Just wow. Never thought a cookie could provoke such happy emotions in me. It was a true blessing mixing, assembling, and finally eating these disks of heaven we call cookies. The texture. The flavor. The aroma. All perfect. All join together creating a symphony of deliciousness. Try it. Love it. Live by it. Worship it.
Would I need to adjust any ingredients if I am at 9,100 feet? Thank you! So excited to make these cookies
I’d decrease the sugar a smidge as well as the leavening. Keep an eye on the baking time!
Have any luck with almond flour or coconut flour? I am at 7K ft, thank you we adore your recipies!
I haven’t used either in this recipe. Sorry!
This recipe is a keeper!
Just made these bite-sized for a youth center, and I cannot stop eating the extras I saved for myself. As small cookies, the yield was approx 5 dozen. Next time I will add a little more pumpkin pie spice and maybe a few nuts just for variety. My kitchen is at 6100 feet elevation so I followed your advice and decreased the flour just a tad. Perfection…and I’m not much of a baker!
As several family members are gluten-free I’m going to try a batch with almond flour. (I’ll keep you posted on that variation!)
Loving this up here in Santa Fe New Mexico, 7K feet! Thank you!
Made the Pumpkin Chocolate Chip cookies today. One batch yielded four dozen! I am at 5300 feet; followed the recipe as written. Nice, soft and not too sweet. GOOD RECIPE!