Pumpkin Chocolate Chip Cookies
by Vicki Brunsvold, Tastemaker in Residence
These Pumpkin Chocolate Chip Cookies are a riff from a “Whoopie Pie” recipe but I am not a fan of the name whoopie pie, thus I like to call them cookies!
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 Tbsp cinnamon
1 Tbsp ground ginger
1 tsp ground cloves
2 cups dark brown sugar, packed
1 cup canola oil
3 cups chilled pumpkin puree
2 large eggs
1/2 tsp vanilla extract
1 cup mini chocolate chips
3 cups powdered sugar, sifted
1/2 cup unsalted butter, room temperature
8 oz cream cheese, room temperature
1 tsp vanilla extract
Preheat oven to 350°. Line 3 large cookie sheets with parchment paper.
Whisk together dry ingredients: flour, salt, baking powder, baking soda, and spices. Set aside.
In a separate bowl, mix brown sugar and oil until combined. Whisk in eggs and vanilla.
Sprinkle the flour mixture over the pumpkin mixture, add the chocolate chips and mix completely.
Drop generous tablespoon of dough on prepared baking sheets, about an inch apart.
Bake for 14-16 minutes, until toothpick comes out clean from center of cookie, cool completely.
Beat together softened butter and cream cheese until completely smooth.
Add sifted powdered sugar, vanilla and dash salt and beat just until smooth.
Drop large dollop of filling onto flat side of cooled cookie. Place another cookie flat side down on filling. Press cookies together slightly so the filling spreads to the edges of the cookie.
Refrigerate until ready to serve. Store in covered container in refrigerator.