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Pumpkin Chocolate Chip Cookies
Gina Homolka · skinnytaste.com · Original Recipe
These soft Pumpkin Chocolate Chip Cookies, made with pumpkin puree, pumpkin spice, and cream cheese, have a cake-like texture and lots of pumpkin flavor!
3
chewiness
2
crispiness
2
cakeyness
3
thickness
3
spread
2
richness
3
sweetness
2
complexity
balancedclassic
Ingredients
cream cheese(softened)4 oz (113g)
unsalted butter(softened)2 tbsp (28g)
monk fruit brown sugar(Lakanto or use regular brown sugar if you prefer)0.75 cup (105g)
monk fruit sweetener(Lakanto or regular sugar)0.25 cup (35g)
egg1 each (50g)
canned pumpkin puree0.5 cup (70g)
buttermilk0.25 cup (57g)
vanilla extract0.5 tsp (2g)
all purpose flour1.75 cup (245g)
pumpkin spice1 tsp (3g)
baking soda0.5 tsp (3g)
salt0.5 tsp (2g)
baking powder0.25 tsp (1g)
sugar-free chocolate chips(such as Lily’s)0.75 cup (128g)
Total dough weight841g
Process
- Mixing
- creaming
- Butter
- room temp
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 15-17 min
- Chill
- None
- Yield
- ~18 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 7.4. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat8.63 (100th percentile)
Flour:Sugar0.92 (15th percentile)
Brown:White Sugar0.82 (42th percentile)
Egg:Flour0.20 (39th percentile)
Chocolate:Flour0 (4th percentile)
Fat %3.38 (6th percentile)
Sugar %31.8 (97th percentile)
Hydration0.90 (98th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
8.63
Flour:Sugar
0.92
Brown:White Sugar
0.82
Egg:Flour
0.20
Chocolate:Flour
0
Fat %
3.38
Sugar %
31.8
Flour %
29.1
Hydration
0.90