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Pumpkin Cookies: Chocolate Chips or Not?

The Purist Point of View

by Brian Child

 

I think pumpkin flavored products are one of the very best things on the face of the planet. The studies show that you agree with me, as your purchasing habits each fall show this when you include pumpkin flavors. It has been my long-standing tradition to not add anything to something as perfect as pumpkin, as you might have read in our oatmeal cookie debate “Oatmeal Cookies To Add or Not to Add“. 

The Quandary

The question is if you think pumpkin needs chocolate chips (or any other item which is still heresy) why don’t you add them to your pumpkin pies? Why else would they call them pumpkin cookies?? Why do they omit the chocolate chips in many recipes? Because they didn’t want them in the recipe in the first place. Think about it: When you eat a peanut  butter and jelly sandwich, which ingredient is the largest by quantity? Peanut Butter. If you put more jelly on your PB&J, shouldn’t it be a J&PB? Either call it for what it is or modify your recipe.

Pumpkin Cookies: Chocolate Chips or Not?

The Solution

Like oatmeal cookies, pumpkin cookies are just perfectly perfect on their own. The thought of adding items like chocolate chip or butterscotch chips takes away from the amazing flavor of pumpkin. I would, however, agree that one item could be added to pumpkin cookies and would make them even more perfect. That product is oatmeal. Not the instant kind – the old fashion type. In fact, the best version I have made is a Spiced Pumpkin-Oatmeal Cookie recipe I saw on King Arthur’s website.    

This recipe is for the purists who agree that pumpkin cookies don’t need chocolate chips.  This recipe is based on the notion that pumpkin bread or pumpkin cookies are the most logical and tasty ways to enjoy the flavor of pumpkin. 

[yumprint-recipe id=’31’]

Add the Chocolate Chips, Darn it!

by Dawn Mikesell

 

Chocolate makes everything better. Plain and simple. I prefer to add chocolate chips to my pumpkin cookies. The flavors of pumpkin and chocolate complement each other so well that it’s become a classic fall flavor combination.

It’s my opinion that as soon as the end-of-the-year holidays begin, it’s time to forget about making everything healthier and just dive right in to the comfort foods these holidays bring with them. So, add the chocolate chips. Enjoy the holiday flavors!

Pumpkin Cookies: Chocolate Chips or Not?

Below is a super classic, super delicious pumpkin chocolate chip cookie recipe that I know you chocolate chip advocates will love.

[yumprint-recipe id=’63’]

Butter Pecan Cookies

If you’re the kind of person who likes the combination of sweet and salty, then this is the right cookie for you. These butter pecan cookies have a unique salt and sugar coating on the outside, creating a perfect balance of salty and sweet. These cookies will make for a nicely festive holiday treat. In fact, they’d work well for Halloween, Thanksgiving, and Christmas.

Butter Pecan Cookies

Butter Pecan Cookies

INGREDIENTS

  • 1 cup Butter, Unsalted, Melted, Should be cooled so that it’s warm and not very hot
  • 1/2 cup Granulated sugar
  • 1 cup Brown sugar
  • 2 Eggs, Large
  • 1.5 tsp Vanilla extract
  • 2.5 cups All-purpose flour
  • 1 tsp Cinnamon powder
  • 1 tsp Cornstarch
  • 1 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1.5 cups Pecans, Roughly chopped, Unsalted, Preferably toasted
  • 1/2 cup Toffee bits, Optional

INSTRUCTIONS

  • In a large mixing bowl, cream together butter, granulated sugar and brown sugar until light and fluffy.
  • Add eggs, vanilla extract and mix until smooth.
  • Add flour, cinnamon powder, cornstarch, baking soda, baking powder and mix until just combined.
  • Mix in pecans and toffee bits until evenly distributed.
  • Chill dough for 30-45 minutes to make it easier to handle.
  • Scoop out small portions of the dough and roll into balls. The chilled dough will seem a bit crumbly but the warmth of your hands will help bring the dough together into small balls.
  • Optional: Roll each cookie dough ball in a bowl of granulated sugar, if you like. I don’t usually do it but my Mom does it.
  • Place them on a cookie tray, lined with parchment paper.
  • Bake at 350 degrees F for about 11-14 minutes or until cookies are golden brown and firm along the edges. They will be “poofy” in the center and deflate as they cool. If they don’t deflate fully to your liking, you can press down gently with the back of a spoon. Enjoy!

Candied Cinnamon Pecans

Candied cinnamon pecans are one of my favorite food items to get at the fair.  But there’s no reason we have to wait until a fair or carnival to be able to eat this delicious treat. You can make them in your own home whenever you want. They’re simple, they use ingredients you probably already have in your pantry, and they’re quick to make.

Candied Cinnamon Pecans

And with the approaching fall holidays, these candied cinnamon pecans will make a great treat.

[yumprint-recipe id=’34’]Candied Cinnamon Pecans

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Kitchen Kneads Ogden, UT Kitchen Supply Store