Bangor Pumpkin Chocolate Chip Cookies
A Maine classic but with a chewier cookie texture.
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Bangor Pumpkin Chocolate Chip Cookies are a Maine must! Here, this version produced a cookie that’s far from dry and cakey. These cookies have a thick and chewy texture that has all of the warm autumn flavors of fall!
Up in Maine, pumpkin bread and cookies are a baking staple. There are countless recipes, but this cookie recipe delivers a satisfying cookie texture.
To prevent the cookies from having a dry texture, these Bangor Pumpkin Chocolate Chip Cookies only use egg whites, which add just enough protein for structure but eliminate the fat from the egg yolks that’d add too much moisture. It makes these cookies even more chewy. You can brown the butter, which will reduce the amount of water in the butter.
Once the dough is prepared, portion out the dough and chill the cookie dough, preventing the cookies from spreading.
After they cool down a bit, these cookies are ready to eat!
These have all of the taste and texture of a classic chocolate chip cookie, plus all of the pumpkin spice elements of autumn. The moisture from the pumpkin puree is balanced by the elimination of egg yolks and proper chilling.
Chilling is a must to get the thick cookie appearance. The chocolate melts into the cookie, making for an irresistible pumpkin chocolate duo laced with a great bit of cinnamon spice!
Bangor Pumpkin Chocolate Chip Cookies
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 cup unsalted butter, room temperature (for a chewier cookie, brown the butter)
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large egg whites, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup pumpkin puree, bloated to remove moisture
- 3 cups chocolate chips
Preparation
- In a bowl whisk together flour, cinnamon, baking soda, salt, ginger, nutmeg, allspice, and cloves, set aside.
- In another bowl beat butter with light brown sugar and granulated sugar until smooth, fluffy, and lump free. Beat in egg white one at a time, beating well after each addition. Add in vanilla and pumpkin puree.
- Gradually add in dry ingredients, mixing until there are no visible streaks of flour. Fold in chocolate.
- Portion the cookies into 2-ounce portions and transfer to a parchment-lined tray. Chill portioned dough for 1 hour.
- Preheat oven to 350°F and line 2 baking sheets with parchment paper. Set the chilled cookies 2 to 3 inches apart.
- Bake for 10 to 15 minutes until barely golden around the edges. Let the cookies rest for 15 to 30 minutes. Serve and enjoy!
Recipe adapted from Browned Butter Blondie.