|Nutritional Guidelines (per serving)|
|Servings: 12 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 9g||45%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There's no doubt that chocolate chip cookies are incredibly popular. We love them thin, thick, chewy, crispy, with nuts and without. So, is there anything more to be done to the beloved chocolate chip cookie? Oh, definitely yes. We can add pumpkin.
Why, you ask? Other than it's autumn and pumpkins are everywhere and we want to pumpkin all the things? Because, not only is pumpkin absolutely delicious but it also gives cookies a wonderfully soft, cake-like texture. Definitely not the ideal for the thin and crispy cookie lovers of the world. But if you love big, soft, pillowy cookies, these will melt in your mouth and melt your heart. Also, pumpkin and chocolate together is a match made in heaven.
So why then do we need to add the sesame paste? Firstly, because it's delicious and tastes amazing in desserts. It also adds a wonderful nutty, seed flavor without actually having to include nuts in the cookies. And just the way pumpkin and chocolate are a good match, so is tahini and chocolate.
Unlike some pumpkin recipes, the spice level here is mild so that the flavor of the pumpkin and the chocolate come through more than the aroma of the spices. And the flavor of the sesame seeds helps to tone down the sweetness a bit and bring all the flavors into balance. This one is definitely a great seasonal treat. Enjoy!
- 1 egg
- 1/2 cup granulated sugar (white)
- 3/4 cup light brown sugar
- 1 stick (8 tablespoons) unsalted butter (at room temperature)
- 1/2 cup unsweetened pumpkin puree (do not use sweet pumpkin pie filling)
- 1/2 cup tahini (plain sesame paste)
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 1/2 cups semi-sweet chocolate chips
Pre-heat the oven to 350 F and line two cookie sheets with parchment paper.
Add the egg, white granulated sugar and light brown sugar to a bowl and cream together until the egg has lightened in color. You can do this in a stand mixer, or using a hand mixer.
Beat in the butter, unsweetened pumpkin puree, tahini paste and vanilla until fully incorporated.
Using a separate bowl, sift together the all-purpose flour, salt, baking soda, ground cinnamon and ground ginger. Fold the dry ingredients into the wet pumpkin batter and then mix in the semi-sweet chocolate chips.
Scoop the dough in approximately 1 1/2 - 2 oz. balls (using a cookie scoop works best) and place them on the baking sheets, at least 2" apart because they will spread.
Bake for 15 to 16 minutes until the edges are very lightly browned. The cookies will be very mounded and soft. Allow them to cool thoroughly before removing them from the baking sheet. As they cook, the cookies will deflate a little and become slightly more firm, but they will always remain soft and slightly mounded.
Repeat with another batch of baking sheets if needed to complete baking all the dough.