If you are looking for a knockout bake sale contribution, this Pumpkin Chocolate Chip Cookie is a good one! It is gorgeous, delicious, and you can make it ahead, freeze the dough, and bake it off when you need it. For the chronically disorganized **pointing to myself** this is a dream scenario.
I like to bake over here at Modern Moms Kitchen Academy, and my favorite way to create new recipes is to scour baking blogs for inspiration and then blend/overhaul several recipes to make my perfect version. Here is what I alway adjust when scouting new baking recipes.
Creating this Pumpkin Chocolate Chip Cookie, I used this recipe from Sallys Baking Addiction as a jumping off point. I adjusted her recipe to the point that it is now my own creation, but I LOVE her tip on patting dry the pumpkin puree and recommend you do it as well. It creates a less cakey, and more chewy texture. Although, I find my Pumpkin Chocolate Chip Cookies still leans toward the cakey side, so keep that in mind.
ABOUT THIS COOKIE
To Make-Ahead and Freeze
Scoop out a portion of the prepared cookie dough and place onto about a one foot length of plastic wrap. Fold plastic wrap over dough and gently shape dough into a log by pressing and rolling it into shape with the plastic wrap. Once shaped into a 2 in. diameter log finish wrapping it tightly with the plastic wrap and use an addition sheet if you need. If you are not going to use the dough for several weeks, I would also take the wrapped dough and place it in a freezer storage bag for more protection.
To bake from frozen: Method 1: Slice frozen cookie dough into 1/4 inch disc shapes, place onto prepared baking sheets as described above and bake until cookies are set and lightly browned. This will take 12 minutes or longer as described above, depending on your oven. Method 2: Thaw dough. Bake exactly as described above.
Need more make-ahead and freeze goodies?