So you know I’ve really been on a pumpkin roll all month. I know. I know. Pumpkin, right? But I promise there’s no pumpkin spice to be found here in these A. MAZ. ING Pumpkin-Caramel Dark Chocolate Chip Cookies.
Oh course, you could add some if that’s your heart’s desire. Like I always say, “Whatever floats your boat.”
Did you know you can substitute pumpkin puree for butter and/or oil in a recipe? It works much the same as applesauce does still allowing the moisture content to be there but taking away many of the calories and adding in some very beneficial fiber and vitamins. (You don’t have to tell your kiddos that, y’all. It’ll be our little secret!)
I keep these on hand for adding caramel flavor to lots of things. They are so much easier to work with than caramel syrup.
The pumpkin (puree, no pie filling) in this cookie doesn’t really add much pumpkin flavor so don’t let the idea of pumpkin in your chocolate chip cookies deter you from making them. I really encourage you to use the dark chocolate chips, however. They just add so much more flavor than the semi-sweet or milk chocolate ones. And definitely, take the time to locate the caramel bits (Hello, Walmart!). I have a freezer full of the salted caramel morsels so I added some of those as well. That’s an option for you.
Another little trick I use is to always toast the nuts I use. If you don’t typically do that, let me encourage you to do that. It really does add an extra depth of flavor to your baked goods.
Be sure to let the cookies cool slightly on the cookie sheet once you remove them from the oven and before moving them to a cake rack to cool completely (Okay…so I always snitch one while they’re hot!)
Have you gotten around to trying those Pumpkin-Pecan Pancakes with Maple Caramel Syrup yet? You know. The ones I made on my last THV11 segment? Definitely a game changer, y’all. Maybe even a life changer? Let me know what you think.
Ingredients
- 2 1/4 cups White Lily Self-Rising Flour
- 1/2 cup unsalted butter (not margarine), at room temperature
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 Tablespoon vanilla bean paste
- 1/4 teaspoon ground cinnamon
- 2 large room temperature eggs
- 1 1/2 cups dark chocolate morsels
- 1 cup caramel bits
- 1/2 cup salted caramel morsels, optional
- 2 cups chopped toasted pecans or walnuts (or more)
Instructions
- In a large mixing bowl, cream butter until fluffy. Add in pumpkin and mix well.
- Add sugars, vanilla bean paste and cinnamon, creaming until light and fluffy. (important step)
- Add eggs one at a time, creaming well after each addition.
- Gradually mix in in 3 parcels, creaming well after each one.
- Mix in morsels and nuts.
- Chill dough for 10-15 minutes for best results, but not absolutely necessary. (I typically chill the dough for longer periods in warmer weather.)
- Preheat oven to 375 degrees. I use a convection oven set to 345 degrees.
- Line cookie sheets with parchment paper. Drop dough using a small cookie scoop, about 12-15 per sheet depending upon the size of your cookie sheets.
- Bake for 8 minutes until just brown. (We like soft cookies.).
- Cool in pan 5 minutes before removing to wire rack to cool completely.
