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.
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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 .
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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!!
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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.
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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!)
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Loving this up here in Santa Fe New Mexico, 7K feet! Thank you!
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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!