I can’t believe November is almost over! I mean seriously, where did the time go?
And with the end of November brings the end of pumpkin baking season, at least in my eyes. The only good thing about pumpkin season being over is that gingerbread and maple season starts. Boy do I love the taste of maple.
But to celebrate the end of pumpkin season I bring you these amazing pumpkin chocolate chip cookies. Goodness these things are so addicting!
These little gems basically taste like a pie shoved in a cookie, especially if you under-bake it just a tad. They are soft, and kind of chewy in a very good way. And the addition of chocolate chips is just a bonus! Whoever thought of pumpkin and chocolate together was brilliant!
Happy Thanksgiving all!
Pumpkin Chocolate Chip Cookies
Makes about 50 medium-small cookies
From My Blessed Life
2 cups unbleached all-purpose flours
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
¾ cup sugar
¾ cup dark brown sugar
1 stick unsalted butter, softened
1 large egg, room temperature
1 tsp. pure vanilla extract
½ cup pumpkin puree
½ cup semi-sweet chocolate chips
Preheat the oven to 350 F. Line a cookie sheet with parchment paper
In a small bowl, whisk together the flour, salt, baking soda, and cinnamon. In a large bowl, cream together the sugars and butter. Beat until light and fluffy. Add the egg and beat until incorporated. Stir in the vanilla and pumpkin puree. Scrape down the sides of the bowl as necessary. Fold the flour into the pumpkin mixture. Mix until the flour is just incorporated. Stir in the chocolate chips.
Use a medium-small cookie scoop to distribute the dough. Bake for about 8 minutes or until the edges are set and the center is still soft. Cool on the pan for about 5 minutes before removing the cookies onto a cooling rack to cool completely.