Happy Fall Y’all! Pumpkin, Apples, Cinnamon, Butternut Squash, these are some of the most popular flavors of the season and I am here for it! In recent years I discovered the magical flavor combination of Pumpkin and dark chocolate and I can never go back! This recipe showcases the dark bittersweet chocolate that compliments the earthy tones in the pumpkin so well. It’s a must for us to make every year. Hope you enjoy it as well!
Pumpkin Chocolate Chip Cookies
Ingredients1 cup unsalted butter, melted
1/2 cup packed brown sugar
1 cup sugar
2 tsp vanilla extract
3/4 cup pumpkin puree
3 cups flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
1 tbsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
1 1/2 cup dark chocolate chips
DirectionsIn a large bowl, whisk melted butter, brown sugar, and sugar together until no lumps remain. Whisk in vanilla and pumpkin until smooth. Set aside.
In a large bowl, toss together flour, salt, baking powder, baking soda, and spices. Pour wet ingredients into bowl of dry ingredients and mix until combined. The dough will be very soft. Fold in chocolate chips. Cover dough and chill for 30 mins, or up to 3 days. Chilling is mandatory.
Remove chilled dough from refrigerator. Preheat oven to 350°. Roll the dough into 1 inch balls, about 1 1/2 tbsp each, and place on non stick cookie sheet. Bake cookies for 10-12 minutes, the cookies will look very soft and under baked.
Remove from oven and allow cookies to cool for at least 10 minutes on cookie sheet. The longer the cookies cool, the chewier they will be. Transfer cooled cookies to wire rack.
**alternative method: Remove chilled dough from refrigerator. Divide into smaller batches, roll out onto a floured surface about 1/4″ thick. Cut dough with cookie cutters as desired and bake for 10-12 minutes. **