Trying Out A New Recipe: Justine Doiron’s “Best Pumpkin Chocolate Chip Cookies”
I’ve stated this before in a post from a few months ago, but I have a bad habit of following a ton of cooking/baking people on Tik Tok and then never actually trying out their recipes. Yesterday, however, I saw one of my favorite foodie Tik Tokers, Justine Doiron (@justine_snacks) post a recipe for pumpkin chocolate chip cookies. I thought, well I could just do that right now! So I got up and did it! That almost never happens, but I’m glad it did, because these turned out really well.
First things first, the ingredients:
This recipe is actually a vegan recipe, but it says you can also just use regular butter, so I did! I also used salted because it didn’t specify salted or unsalted, it did say (in bold) to not skimp on salt, because it aids with gluten formation! So I figured it couldn’t hurt to use salted instead of unsalted.
The recipe also says to use 2 tsp of pumpkin pie spice, but I didn’t have any on hand, so I googled how to make pumpkin pie spice, and used this recipe that came up! And I did end up halving it because I knew I only needed 2 tsp of the mixture. Also, I didn’t have allspice, so I omitted it. Sometimes you have to work with whatcha got.
Moving on, this recipe is pretty simple in terms of ingredients, the only thing you probably won’t have on hand (like me) is the pumpkin pie spice and the canned pumpkin. And maybe the chocolate chips. Other than that, it’s pretty standard stuff!
Here’s what my pumpkin pie spice mix ended up looking like:
I’m not sure why my ginger was clumpy since it was a new bottle, but whatever.
I whisked together all the dry ingredients in a bowl, and then creamed the sugar and butter together in a stand mixer:
It said to add the pumpkin on a slow speed, so I did just that:
Then I added the dry ingredient mixture in all at once, but the recipe says to mix it in by hand instead of using the stand mixer. I’d assume it has something to do with gluten development and not overworking it, so I just folded them in nicely:
And of course, the chocolate chips:
Wow! That was really simple! It was a relief to bake something with no issues.
I let the dough chill in the fridge for about thirty minutes while I preheated the oven, and then I made the dough into 75g balls. The recipe says that you should get eight balls, but I got nine! I’m not sure how since they were all 75g.
And after fifteen minutes, I got these bad boys!
And the cross-section:
Hell yeah! Successful cookies! I’m pretty happy with these all things considered.
They were quick and easy as far as homemade cookies go, and the fact you can easily make them vegan is neat, too! I liked that these were small batch because I get tired of putting batch after batch of cookies in the oven and setting tons of timers. This was one and done, which was nice.
As far as taste goes, they’re not super heavy on the pumpkin since they only have a quarter cup in them, they’re more cinnamon-y flavored than anything, really. So if you like warm spice flavors in a soft cookie with melty chocolate chips, this is the cookie for you!
I will definitely be trying out more of her recipes in the future. I think I’d like to try her blueberry cookies at some point.
Also! My mom told me that some of y’all came up to her at WorldCon and told her to tell me that you like my posts (especially the food ones!) Thank you so so much to all of you that told her to tell me that! Hearing it really brightened my day, and it sticks with me whenever I do end up writing food posts like this. The fact that y’all enjoy them brings me so much joy!
Do these cookies strike your fancy? Would you use semi-sweet chocolate chips or a different kind? Are you a pumpkin fan? Let me know in the comments, and have a great day!