Do you know what happens when you combine your (my) favorite chocolate chip cookie recipe with the flavors of fall? Choco-chip-cookie-punkin-chunkin-REEEE-MIIIIIIX.
I’ve got remixes on the brain ever since I watched the finale of So You Think You Can Dance and heard this Circle of Life remix. DARE YOU NOT TO LISTEN AND LOVE AND DANCE ALONG IN YOUR LIVING ROOM. Dare ya.
I love this pumpkin remix cookie because:
- Some of the fat is replaced with pumpkin puree, so it’s healthy.
- Some of the white flour is replaced with whole wheat flour, so it’s healthy.
- You can dance around your living room like Simba to the Circle of Life remix and burn off all the cals consumed from the punkin cookie remix, so it’s healthy.
Chocolate chip pumpkin remix cookie. Health.
(Plus it’s chewy and gooey and makes your kitchen smell like the best fall smell you could ever imagine smelling.)
NAAAAAAAAAAAAANNNTSSS INGONYAMAAAAA (Did you have any idea that’s how it’s spelled? Me neiths.)
Chocolate Chip Cookies: Pumpkin Remix (adapted from my favorite chocolate chip cookie recipe)
- 1/2 cup firmly packed brown sugar
- 1/2 cup sugar
- 1/2 cup margarine or butter, softened
- 1/4 cup shortening
- 1/4 cup pumpkin puree
- 1 1/2 tsp vanilla
- 1 egg
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 teaspoon pumpkin pie spice*
- 1 cup semisweet chocolate chips
*I got my pumpkin pie spice from Trader Joe’s, but you can make your own using this recipe, or if you’re feeling REALLY daring, just throw together some combination of cinnamon/nutmeg/ginger/allspice/cloves.
- Heat oven to 375 degrees. In a large bowl or the bowl of a stand mixer, beat brown sugar, sugar, butter, shortening, and pumpkin until light and fluffy. Add vanilla and egg; blend well.
- In a seperate bowl, combine flour, baking soda, salt, and pumpkin pie spice. With the mixer on low, slowly add the flour mixture to the butter mixture and beat until fully combined. Stir in chocolate chips.
- Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake for 8-10 minutes or until the edges are golden brown. Cool on a wire rack.