Wednesday, February 23, 2011

Pumpkin Chocolate Chunk Cookies

I don't want to mislead you...these cookies are pumpkin cookies but only because they have pumpkin seeds in them rather than pumpkin puree. So, now that I've cleared that up let's talk about the cookie.

It could really be called spice cookie with pepitas and chocolate chunks ( or chips). It's a soft cookie with pumpkin pie spices, giving it that wonderful spice flavor. And don't buy pumpkin pie spice already made, making your own is really a "no brainer" and I'm sure you already have the spices you need in your cabinet.

I spotted this recipe quite a while ago and had been meaning to make it around the holidays. So, better later than never! It comes from a bakery in NYC called Ruby et Violette, and although I've never been there, it will certainly be on my list of bakeries to visit when I can manage to coordinate my schedule with a couple of my friends and trek into the big apple.

I really love this cookie. My son, Kris wasn't so thrilled with it. He devours...make that inhales chocolate chips cookies so I think he was expecting a cookie more like that. I love the pepitas in it but I especially love the bites of chocolate throughout. It may not be the preittiest cookie on the block but what it lacks in looks it more than makes up for in taste.

First whisk the dry ingredients together.

Then cream the butter and sugars in a mixing bowl. I added a teaspoon of molasses because I didn't have any dark brown sugar, although I'm sure light brown would have been just fine.

Add the eggs and vanilla to the creamed mixture and beat on low speed til combined.
Then add in the pepitas...
And chunks or chips.

Mix the dough just til that's all combined.

You'll need to refridgerate the dough til nice and cold, (preferably overnight), for at least 2 hours.
Then scoop heaping teaspoonfuls of dough onto the parchment paper lined sheets and bake about 13 minutes.
Pumpkin Chocolate Chunk Cookies ( from Ruby et Violette)
Makes between 2 1/2 and 3 dozen
2 sticks unsalted butter, room temp
1 cup dark brown sugar
1/2 cup granulated sugar
2 cups AP flour
3/4 tsp. baking soda
1 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/4 tsp. ground ginger
Pinch allspice
2 eggs
1 tsp. vanilla
2 cups semisweet chocolate chunks or chips
1 1/2 cups shelled pumpkin seeds
1. In a medium bowl, whisk the flour, baking soda, salt and spices. Set aside.
2. Cream the butter and both sugars in a mixing bowl til thoroughly blended, scraping bottom and sides of bowl.
3. Add the eggs, one at a time, then the vanilla, beating on low speed til combined.
4. Add the dry ingredients til just incorporated. Don't overmix.
5. Add the pumpkin seeds and chocolate chunks (or chips) and mix til just incorporated.
6. Chill the batter til cold, at least 2 hours but preferably overnight.
7. Once chilled, scoop heaping teaspoonfuls of dough onto a parchment lined baking sheet, spacing 2" apart. Bake 13 minutes, or til the edges are slightly golden brown. Cool on baking sheet several minutes, then transfer to wire rack.


  1. Looks like I'm adding another pumpkin recipe to my to-do list :). I love using pumpkin and pretty much mark anything and everything that uses it. Unfortunately there is a serious shortage of good pumpkin cookie recipes and these cookies look great. I look forward to trying this one out :). White chocolate would probably be awesome :). How many cookies did the recipe yield?

  2. Hey Adam,
    I agree, white chocolate would be awesome!Pumpkin is so darn good, isn't it?
    Sorry, I forgot to add the recipe yields between 2 1/2 and 3 dozen.



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