I love pumpkin anything. Beth is getting there. This year, we decided to take the traditional pumpkin cookie and make it a bit more chewy and cookie like, rather than cakey. I'd say we did pretty well!
PUMPKIN CHOCOLATE CHIP COOKIES
makes about 2 dozen cookies
INGREDIENTS:
1 stick unsalted Butter, melted
1/4 cup Brown Sugar
1/2 cup Granulated Sugar
1 tsp Vanilla Extract
1/3 cup Pumpkin Puree (squeeze out water)
1 1/2 cups All-Purpose Flour
1/4 tsp Salt
1/4 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Cinnamon
1 tsp Pumpkin Pie Spice
1/2 cup Semi-sweet Chocolate Chips
INSTRUCTIONS:
Whisk the melted butter, and sugars together until they are combined and smooth.
Take your pumpkin puree and place it inside a paper towel and squeeze the excess moisture out of it. You will need 1/3 cup of pumpkin after it has been squeezed.
Add vanilla extract and pumpkin to butter mixture and mix until combined.
In a separate bowl, combine the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Mix until fully combined.
Add the flour mixture into the wet mixture and mix until combined. The dough will be soft.
Fold in the chocolate chips.
Chill in the fridge for at least 30 minutes.
Preheat oven to 350°F.
Scoop dough into balls, about 2-3 Tbsp of dough onto a greased or lined baking sheet.
Flatten the tops of the balls by pressing down with your fingers.
Bake for about 10 minutes, or until the sides look set. They will still be soft in the middle.
When they are finished baking, press a few chocolate chips into the tops of each cookie.
Let the cookies cool on the baking sheet. The longer they sit, the chewier they will be.