Inn On The Twenty’s Pumpkin Cookies

Fall is in the air and Pastry Chef Jayne Inouye’s pumpkin cookies are fresh out of the oven! Who’s ready to indulge in these treats bursting with autumn flavors? These pumpkin cookies are the ultimate fall treat, combining the rich flavors of pumpkin and cinnamon in every bite. Bake up a batch of these delicious pumpkin cookies to fill your home with the comforting aromas of fall.

Pumpkin Cookies

Yields 24 cookies

Ingredients

½ cup White sugar
½ cup Brown sugar
½ tsp Salt
½ cup Vegetable oil
1 tsp Vanilla extract or paste
1 Egg
1 cup Pumpkin purée (homemade or canned)
2 cup All purpose flour
2 tsp Baking powder
1 tsp Baking soda
1 ½ tsp Cinnamon
½ tsp Nutmeg
½ tsp Cloves
½ tsp Ginger
1 ½ cup Dark chocolate chips/chunks

Method:

1. Preheat the oven to 350°F.
2. Meanwhile, mix the sugars, oil, salt and vanilla together until homogenous.
3. Add the egg and purée and mix again until completely mixed together and no separation remains.
4. Add the dry ingredients right into the mixer and mix until the flour is 90% incorporated.
5. Add the chocolate chips and mix until the flour is fully incorporated and the chocolate chips are evenly combined.
6. Scoop your cookies using a 2 tablespoon size scoop right onto a parchment lined tray.
7. Place into pre-heated oven and bake for 12 – 13 minutes, until cookies look puffy and round but are still soft to the touch.
8. Let cool for 10 minutes before enjoying.

Tip:

1. Purée can be substituted to any squash purée you have on hand! If making your own homemade, simply boil your squash chunks in water as you would for mashed potatoes, strain, mash and cook again in a dry pan until a thick paste forms.
2. If you prefer milk chocolate, feel free to substitute in as you wish!
3. These cookies can be put in the freezer in a sealed container for up to 3 months. Make sure to label and date your container so you don’t forget when you made them!