Pumpkin Chocolate Chip Cookies

Desserts | November 27, 2014 | By

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Happy Thanksgiving! It’s been a while my friends. I wish I could say I’ve been gone on some type of adventure where cell service was limited and there’s no outlet to plug in my trusty mac book. But alas, that would be a lie. As an editor, I’m never more than 10 feet and a back pocket away from my laptop and phone. I have no excuse for this blogendous (horrendous blog faux pas) occurrence. I can only offer you a story and these cookies and hope you will accept my post.

Thanksgiving: the time to give thanks and appreciate those around you. And, let me tell you, I’m feeling pretty darn thankful y’all. I have a great family, amazing friends, crazy/cute cats and an awesome job. I get to travel when I want (I just recently got back from a trip to Washington, D.C. and Indianapolis to visit my friend Sami and my brother respectively). I eat what I like (look for new restaurant reviews from me and Hailey in the coming weeks). And to top it off, I spent last weekend catching up with Hailey and our close friends. What can I say; I live the life.

I made these cookies a few weeks ago when I was going through my “let’s put pumpkin in everything” phase. I love these cookies because they are extremely soft and moist without being too cake. Plus, give me something that combines chocolate and pumpkin and I’m happy. So stir things up this year at your Thanksgiving feast by switching out the boring old pumpkin pie for some of these pumpkin chocolate chip cookies!

Cheers!

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Pumpkin Chocolate Chip Cookies (adapted from Sally’s Baking Addiction)

1/2 Cups of Butter

1/4 Cup of Brown Sugar

1/2 Cup of Sugar

1 Tsp. of Vanilla Extract

10 Tbsp. of Pumpkin Puree

1 and 1/2 Cups of Flour

1/4 Tsp. of Salt

1/4 Tsp. of Baking Powder

1/4 Tsp of Baking Soda

2 and 1/2 Tsp. of Cinnamon

1/4 Tsp. of Nutmeg

1/4 Tsp. of Cloves

2/3 Cups of Chocolate Chips

Directions:

Melt butter and combine with both sugars in a medium-sized bowl until fully combined. Stir in vanilla extract and pumpkin puree and whisk until smooth. Set the wet mixture aside.

In a larger bowl, mix the dry ingredients (flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves). Stir in the wet mixture into the dry ingredients and mix until fully combined. Add the chocolate chips and fold into the cookie batter. If the dough is soft, refrigerate for a minimum of 30 minutes or until the dough begins to firm up.

Once the dough is firm, roll the batter into balls and place on a cookie baking sheet. Flatten each cookie dough ball slightly to help the cookies spread. Cook at 350 degrees for 8-10 minutes or until the edges look slightly firm. Don’t worry if the cookie is still soft; it will continue to cook and firm up as the cookies cool.

Makes approximately 20 cookies.

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Comments

    • Leave a Reply

      Cathy
      November 29, 2014

      Thanks Thalia! If you can’t tell, I’ve been on a pumpkin kick lately. The pumpkin really makes these cookies moist. :)

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