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