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 CooksPrint
A high altitude recipe for Pumpkin Chocolate Chip Cookies!
- 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
- 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.