Your pumpkin cookies just got a little more gourmet.
There’s a plethora of pumpkin desserts to pick from, but pumpkin cookies are one of the best. So, we called on a Studio 5 chef to share his secrets to a chef’s kiss worthy pumpkin cookie!
Chef Todd Leonard shared how to make your next batch the best one yet.
Spice it Up Your Way
One of the best things about pumpkin cookies is how customizable they are. Chef Todd encouraged us to play with the spice level based on your taste. If you love bold flavors, amp up the spices! If you prefer a milder taste, keep it mellow. Follow your heart (and your taste buds)!
Mix It Up
To take your pumpkin cookies to the next level, add different types of chocolate chips or nuts. While classic chocolate chips are always a hit, mix in some white chocolate or butterscotch chips for extra flavor! Chef Todd loves how the combination of chocolate adds depth to the cookies.
If you’re a fan of nuts, try folding in some macadamia nuts or pecans at the end of your mixing. These not only add a nice texture but also pair wonderfully with the pumpkin flavor.
Here are some fun mix-in ideas:
- Caramel Pearls
- Butterscotch Chips
- White and Dark Chocolate
- Candied Pecans or Regular Pecans
- Macadamia Nuts
- Marshmallows, White Chocolate, and Craisins
Make It a Sandwich!
Transform your pumpkin cookies into a festive ice cream sandwich! Simply take two freshly baked cookies and sandwich a scoop of vanilla ice cream in between.
Pumpkin Chocolate Chip Cookies
INGREDIENTS
- 1 cup (7 oz) butter, room temperature
- ½ cup (4 oz) granulated sugar
- ½ cup (4 oz) brown sugar
- 3 large eggs (about 1.75 oz), room temperature
- 1 cup (8 oz) pumpkin puree
- 3 ¼ cups (13.25 oz) pastry flour
- ½ teaspoon baking soda (1.2 g)
- ½ teaspoon baking powder (2.3 g)
- ½ teaspoon sea salt (1.2 g)
- 1 teaspoon ground cinnamon (4.7 g)
- ½ teaspoon ground ginger (2.3 g)
- ½ teaspoon ground nutmeg (1.2 g)
- 1 ¼ cups (10 oz) semi-sweet chocolate chips
METHOD
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Preheat the oven to 325°F (163°C).
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In a large bowl, cream together the room temperature butter, granulated sugar, and brown sugar on medium-high speed for about 4 minutes, until the mixture is lighter in color.
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Scrape down the sides of the bowl and add the eggs, mixing on medium speed until well incorporated.
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Scrape down again and add the pumpkin puree, mixing until fully combined.
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Gradually add the dry ingredients, mixing on low speed until about 90% incorporated.
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Fold in the chocolate chips and mix until just combined.
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Using a #20 portion scoop (about 1.6 oz), scoop the dough onto a baking sheet and press down slightly.
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Bake for 10-12 minutes, or until the edges are lightly golden. Enjoy!
Want to learn to cook like Chef Todd? Sign up for classes at UVU Culinary Arts. Suitable for all ages, you’ll learn cooking techniques from their lineup of professional chefs. Find more information at uvu.edu/culinary, or on Instagram, @uvu.cai.
Find Chef Todd on Instagram at @cheftoddleonard.
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