eat your chow.

Cookie of the Week: Pumpkin Chocolate Chip

Continuing on the festive cookie path, I present you with this week’s masterpiece.

I was really happy with the way these turned out, and they’re super easy! They are pretty cakey (because of the pumpkin puree), so think half cake-half cookie. Smush down before baking for a more cookie-like result. Unbelievably delicious.

Without further ado, here’s the recipe from Yum Sugar.

• 2 1/2 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp clove
• pinch of ground ginger
• 1/ 2 cup (1 stick) butter, room temperature
• 1 cup brown sugar
• 1/2 cup sugar
• 1 egg, room temperature
• 15 oz can of pure pumpkin
• 1 tsp vanilla extract
• 1-2 cups chocolate chips

Directions

1. Preheat oven to 375F.
2. Sift together (or whisk in small bowl) flour, salt, baking soda, cinnamon, nutmeg, clove and ginger together and set aside.
3. Beat butter, brown sugar and sugar together in a large mixer bowl.
4. Add pumpkin and vanilla and mix until incorporated.
5. Add egg and beat well until fully incorporated.
6. Gradually (3 batches) beat in flour mixture.
7. Stir in chocolate chips.
8. Drop rounded spoonfuls onto baking sheets lined with parchment paper.
9. Bake for 13-15 minutes until edges start to brown. Remove from oven and let sit on hot baking sheet for 2 more minutes.
10. Move cookies to wire rack to cool completely.