Pumpkin Chocolate Chip Cookies

Grains, Snack/Side, Vegetarian

Yield: 76 Servings

For Enhanced Meal Pattern only:

2 cookies provides:

Grains/breads: 1 serving

Ingredients

5 3/4 cups Flour, whole wheat 

5 cups Flour, all-purpose, enriched 

2 1/2 tsp Baking soda 

2 tsp Baking powder 

2 tsp Table salt 

2 tsp Cinnamon, ground  

2 2/3 cups Butter, room temperature 

4 cups (packed) Brown sugar, light 

4 cups Pumpkin, puree, canned, unsalted 

8 each Eggs, large, room temperature 

4 tsp Vanilla extract 

2 2/3 cups Chocolate chips, miniature, dark 

Method

  1. Preheat the oven to 375° F (350° F for convection oven). Oil baking sheets lightly. 

  2. Combine the flours, baking soda, baking powder, salt, and cinnamon in a bowl and stir with a whisk to combine these dry ingredients. 

  3. Blend the butter and brown sugar on medium speed for 3 minutes (or by hand) or until very light and smooth, scraping down the bowl once to blend evenly. 

  4. Add the pumpkin, eggs, and vanilla extract and blend until well-combined, about 3 minutes on medium speed. Scrape down the bowl once or twice to blend evenly. 

  5. Add the dry ingredients and mix on low speed until just blended, about 2 minutes. Add the chocolate chips and continue to mix until evenly distributed in the batter, about 30 seconds. 

  6. Drop the batter by spoonfuls into mounds on the baking sheets (about 2 tbsp per mound; use a No. 30 scoop) about 2 inches apart. 

  7. Bake the cookies until baked through and the bottoms are golden brown, about 15 minutes. Let the cookies cool completely on racks. (See Recipe Notes for storage.) 

Recipe Notes: 

Transfer to airtight storage containers if you wish to hold the cookies. They will last for up to 4 days at room temperature.

Source: Jeremy West, Greeley-Evans Weld County School District 6