Like other fruits, such as apples and oranges, the water content of pumpkins can vary from pumpkin to pumpkin. The different brands of canned pumpkin also vary from can to can.
For that reason, I have drained pumpkin puree for many baking applications in the professional kitchen, including cookies. In the effort of simplifying this recipe, I wanted to make it without having the step of draining the puree. So, I made two batches of cookies to compare…to drain or not to drain.
Drop by scoops of 2 tablespoons about 2-inches apart onto a cookie sheet lined with a silpat or parchment paper.
We like to use a #30 scoop to portion the cookies, which is equivalent to 2 tablespoons. The #30 scoop is often coded with a black handle and referred to as the black scoop.
The cookies made without straining the pumpkin puree were more cake-like.
The cookies made by straining the excess liquid from the puree yielded a chewier cookie.
Laced with warm autumn spices, chocolate chunks and the perfect amount of pumpkin flavor, these tender pumpkin chocolate chip drops are the ideal comfort treat.
Come see why these cake-like drop cookies are the sweetest part of fall. Let’s celebrate the season!