Another night spent baking for my friends for Thanksgiving. I had other recipes in mind, but then I remembered I had a can of pumpkin left. Since it’s for Thanksgiving, figured it was best to use it up to bake for my friends – especially all fall flavors.
The recipe was an easy one. Mix everything together, chill the dough, and then bake. The original recipe made 18, mine made about 28 since I made mine with approximately 1 tablespoon, rather than 1.5 tablespoons. The pumpkin and fall flavors are wonderful and the chocolate chips? I used both mini and regular chips in these cookies and its even better. Hope my friends enjoy these little bites of pumpkin and chocolate.
(adapted from here)
1/2 cup (or 1 stick) unsalted butter
1/4 cup brown sugar
1/2 cup granulated sugar
2 teaspoon of vanilla extract
6 tablespoons of pumpkin puree (I used the rest of the can for this recipe)
1 1/2 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon ginger
1/2 cup mini semi-sweet chocolate chips
1. In a large bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Mix in the vanilla and pumpkin until smooth.
2. In a separate bowl mix together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger. Pour the dry ingredients into the wet and mix together with a rubber spatula.
3. Fold in the chocolate chips. The dough is very soft so chill the dough for at least 30 minutes. I often put my dough in the freezer because it cools it quicker, but only do this if you plan on baking it within a few hours.
4. Preheat oven to 350 degrees. Line two large baking sheets with foil and spray pam over it the sheets.
5. Carefully roll the dough into ball, about 1 tablespoon of dough each. Slightly flatten the dough balls as the cookies don’t spread in the oven.
6. Bake the cookies for about 10 minutes. Remove from the oven and press more chocolate chips onto the top. I added a 2 additional regular sized chocolate chips.
7. Allow the cookies to cool for about 7 minutes on the cookie sheets before transferring to a wire rack.