The good folks at Nabisco make Chips Ahoy! chocolate chip cookies. I make gluten-free Chips Ahoy! because, well, frankly … they won’t. To be fair, I never asked, but sometimes you don’t ask because hearing ‘no’ is just too painful.
Since we’re making them ourselves, and since they’re really not hard to make, I did ’em one better. Now, this is a recipe blog & the title of the post = the spoiler. And there’s also the matter of the picture at the top. You already know just what I’ve done here.
But did you know that I’ve done it with pumpkin butter, rather than pumpkin puree? I love pumpkin puree as much as the next person this time of year. Without it, I can’t make gluten-free pumpkin swirl cheesecake. Or gluten-free pumpkin cake roll. But pumpkin puree has so much moisture that it can only make soft pumpkin cookies. And I wanted Pumpkin Chips Ahoy!
I wanted them to crumble and splinter when you bite into them, just like I remember. I also wanted them to have enough of that deep, rich pumpkin flavor that you wouldn’t mistake them for some regular chocolate chip cookie, much as I love regular gluten-free chocolate chip cookies.
On the left, pumpkin puree (29 oz. can) mixed with apple cider (8 fl. oz.), a touch of maple syrup (1/4 cup) and pumpkin pie spice (2 teaspoons). Cook it down, cook it down, then cook it down some more. You have the pumpkin butter you see on the right. But you don’t have to make pumpkin butter. You can buy it. It’s kind of spendy, but you don’t even need a cup.
Roll the cookie dough into a log, about 2 1/2-inches in diameter, and this time, you really need to freeze it solid. These aren’t the same recipe as my gluten-free Chips Ahoy!, just with pumpkin butter added. They needed quite a bit more tweaking than that (trust me – I learned the hard way). And since this recipe has more butter than the other, if you freeze it well, it will be easy to slice the roll of dough into proper rounds. Otherwise, the pumpkin butter in the dough makes it too sticky to slice cleanly.
The good news (like you needed more good news!) is that you can wrap this recipe in two separate logs, freeze both, and only bake one. Then, whenever you need a special cookie, just slice and bake.
This time, they aren’t just like Mom used to buy. They’re just like Mom wishes she could buy. For now, DIY baby.