Pumpkin chocolate chip cookies have been a long time favorite of mine. They are sold all year round in grocery stores in my hometown of SLC, Utah.
Being the pillar of strength that I am, I hold off on making and enjoying these clouds of pumpkin goodness only during the fall.
Pumpkin is at its best & full of flavor when it is harvested in the autumn months.
*notice my recipe calls for 1 - 15oz can of pumpkin... if you weren’t able to grow & tend to your own pumpkin patch all year, store bought is fine* (see peasant)
These cookies bake up soft & dome like, much like a muffin top. Staying soft is one of this cookies greatest qualities, it keeps the chocolate chunks soft and gooey.
I took some of these fresh baked cookies to a “friend” and after one bite I heard “These are cookies?” Said in a tone that any master baker, (such as myself) recognized instantly that my pristine cooking skills were not only going unnoticed but not at all appreciated.
Good thing these cookies are soft, because they were promptly shoved up said friends ass.
Enjoy and happy baking!
Soft baked and perfect Pumpkin chocolate chip cookies
2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1/4 tsp ginger
1/2 cup butter at room temp
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 egg, room temp
1 - 15 oz can of pumpkin
1 tsp vanilla extract
2 cups chocolate chips
Preheat oven 375 degrees
In a mixing bowl (my favorite mixing bowls ever are these made by All Clad) sift together the dry ingredients and then add the chocolate chips.
In a standing mixer (my kitchen aide is really more a part of who I am, than just a mixer) Beat the butter and the sugars. Seriously, beat the hell out of it until it becomes lighter in color.
Grab yourself a glass of champagne and get lost in the abyss of sugar and butter as it gets beaten into one magical element. (as always, hold your champagne glass by the stem, peasants)
Add the egg to the butter and sugars and beat the hell out that as well, making sure to scrape the bowl.
Add the pumpkin and vanilla and mix till well combined.
Add the dry ingredients in 3 batches and mix till just combined. This is where you don't want to over mix.
Using an ice cream scoop that you feel is the right amount for your cookie baking, scoop onto cookie sheets that have been lined with parchment paper. These sheet pans are wonderful and they last forever.
Once you take out of the oven, don't be in a rush to take off the cookie sheets, let those pumpkin clouds rest for a few minutes before moving to a cooling rack.
Store in an airtight container or deep up an unappreciative friends ass.