Fall is in full swing around here and we are welcoming it with open arms. I assume that everyone is on the same page about Fall being the best season around, right? Right.
I mean, sure, the other seasons have a lot to offer, but Fall takes all of the best qualities of the other seasons and crams it into a couple of months of awesome. Warm weather that’s not too hot? Check. Chilly nights that aren’t too cold? Check. Mother Nature kickin’ butt and takin’ names and making everything look pretty? Check, check, check.
I’m glad we’re all on the same page.
Aside from candy corn and apple picking, nothing says “Fall!” like pumpkins. Delicious in anything from quick breads to soup to pastas (not to mention beer!), pumpkins are versatile in the kitchen in addition to being a cute decoration.
The original recipe for these cookies came from a coworker, but unfortunately I don’t remember where she got it, so let me know if it looks familiar! I tweaked it a little here and there but the idea is the same: pumpkin and chocolate is a delightful combo. Who knew?
The cookies are light and fluffy and have a consistency that is more like a quick bread or a hermit rather than a typical cookie.
Act fast once these come out of the oven – cookie thieves are quick and they are ruthless. I would normally suspect the hound, but it looks like a pretty clean job and I don’t think Brody has the dexterity to use a spatula.
And in case you need some extra convincing that these cookies are worth giving a shot, here it is:
Pumpkin Chocolate Chip Cookies
makes: 3 dozen cookies / prep time: 10 minutes / bake time: 12-14 minutes
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup packed brown sugar
- 3/4 cup white sugar
- 1 1/4 cups pumpkin puree
- 1 egg, slightly beaten
- 1 1/2 teaspoons vanilla extract
- 12 ounces chocolate chips
Preheat your oven to 350 degrees. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt and set aside. In a mixer, combine the butter and sugars and beat on medium speed for a minute or two. Add in the pumpkin, egg, and vanilla and mix until combined. Set the speed to low and stir in the dry ingredients until combined. Add the chocolate chips and stir until combined. Working with rounded spoonfuls of dough at a time, drop onto an ungreased baking sheet. Bake one sheet at a time for 12-14 minutes, rotating the sheets halfway through baking, until the edges are golden brown. Allow to cool on the sheets for 10 minutes and then transfer to a cooling rack.