I’m excited to start sharing what’s happening in my kitchen. You can learn more about me here. The majority of my cooking and baking is inspired by food blogs. When I adapt or directly cook a recipe from one of these bloggers, I’ll be linking to them. I recommend you explore their sites for more of their great recipes!
I’ve been debating the recipe that is worthy of being the first blog post here at Bourbon and Breakfast. I’m a firm believer in a bit of indulgence, especially when the dessert has just a little something to make it special. In this case, it’s the seasonal aspect and amazing texture of these cookies. Yes, I am aware that the pumpkin obsession is everywhere this time of year, but there’s a reason for that…it’s delicious! My goal was to combine two recipes I’ve enjoyed in the past from Averie Cooks. This lady is all about desserts and is a blogging machine – often posting 3+ recipes a week and has 2 written two cookbooks! When she finds a winning combination, she’ll often adapt the recipe in different forms: cookies, bars, even breads.
Each of these recipes is great individually. These Softbatch Cream Cheese Chocolate Chip Cookies are completely amazing on their own. We baked up a sheet as needed and enjoyed warm, fresh from the oven cookies all week. These cookies are so soft and puffy, it’s hard to comprehend the deliciousness. I’ve also made her Pumpkin Chocolate Chip Cookies which were received very well by my co-workers. I wanted to keep the melt in your mouth factor of the softbatch cookies, but incorporate pumpkin and the cinnamon-sugar coating of the pumpkin cookies. I’ll warn you that these are quite chocolately, but with the perfect amount of fall spice to balance the sweetness. I think you’ll enjoy the results.
Softbatch Pumpkin Chocolate Chip Cookies
Adapted from Averie Cooks, recipes linked above
Yield: about 28 cookies
Time: 30 minutes prep, 2+ hours refrigeration
1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (1/4 of an 8 oz. cream cheese package)
1/2 cup light brown sugar, packed * See note
1/4 cup dark brown sugar, packed * See note
1/4 cup granulated sugar
1 large egg
2 tsp vanilla extract
3/4 cup canned pumpkin puree (not pumpkin pie filling!)
1 tsp cinnamon
heaping 1/4 tsp ground cloves
heaping 1/4 tsp ground nutmeg
1/8 tsp ground ginger
2 1/2 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/4 tsp salt
2 cups choc chips
1/3 cup granulated sugar
3/4 teaspoon cinnamon
1. In a stand mixer, with a paddle attachment, cream the softened butter, cream cheese, and sugars and beat on medium speed for 3-4 minutes. The mixture should be fluffy. Scrape down the sides of the bowl.
2. Add the egg and vanilla and beat 3-4 more minutes
3. Add the pumpkin, cinnamon, cloves, nutmeg, and ginger.
4. In a separate bowl, mix together flour, baking soda, and salt. I often use a whisk to mix dry ingredients. Add the dry ingredients to the wet ingredients and beat until just combined. It’s important to not overmix at this point.
5. Stir in chocolate chips. I use a wooden spoon or spatula rather than the mixer here.
6. Cover the bowl with plastic wrap and place in the refrigerator for at least 2 hours. The dough will keep for several days though.
7. When ready to bake, preheat oven to 350 degrees. Take dough out of fridge and let sit out for about 15 minutes (while the oven is preheating). Line your cookie sheets with parchment paper or spray with non-stick spray. I highly recommended using parchment paper, even if you have non-stick cookie sheets. It’s a bit expensive, so I’ll reuse the paper a couple times. Also – you can bake all the cookies at once or bake them as the craving strikes.
8. Mix 1/3 cup granulated sugar and 3/4 tsp cinnamon in a small bowl.
9. Use a cookie dough scoop or a tablespoon to scoop approximately 2 tbs. sized dough balls. I use my hands to roll the dough into cookie shape. Roll the cookie dough in the cinnamon-sugar mixture and place on the cookie sheets.
10. Bake for 12-14 minutes, rotating the cookie sheets at 6-7 minutes. The cookies will by puffy and may look slightly underdone in the middle. That’s OK!
11. Remove from oven and let cool on cookie sheets for 5 minutes. Then transfer to wire rack to cool completely. Enjoy. Share with friends. Or keep to yourself. Cookies will keep in a closed container for up to a week.
* Note: If you only have one type of brown sugar, I would recommend using light brown sugar. I like using both because the touch of dark brown sugar adds just a bit more depth and fall flavor, but you’ll be perfectly fine using just light brown sugar.