Pumpkin Chocolate Chip Cookies

I adore pumpkin. Pumpkin spice lattes, pumpkin cheesecake, pumpkin bars, pumpkin pie, and of course, pumpkin chocolate chip cookies. 

I started using this recipe (retrieved from Pinterest) last year and it was a big hit among husbands and coworkers alike! 

Pumpkin Chocolate Chip Cookies 

1/2 C unsalted butter, melted 

1/2 C granulated sugar

1/4 C light brown sugar 

1 tsp vanilla extract 

6 Tbsp pumpkin purée 

1 1/2 C flour

1/4 tsp salt 

1/4 tsp baking powder 

1/4 tsp baking soda 

1 1/2 tsp cinnamon 

1/4 tsp nutmeg 

1/4 tsp cloves 

1/4 tsp allspice 

1/2 C (or an entire bag) of chocolate chips 

In a medium bowl, cream melted butter, sugar, vanilla and pumpkin purée until smooth. 

In a larger bowl, whisk together flour, salt, baking powder, baking soda and spices. 

Fold wet ingredients into dry ingredients using a rubber spatula and combine completely. Fold in chocolate chips. 

Let the dough chill in the fridge for 30 minutes. This step is crucial! The dough is very soft and chilling helps it set up. 

Preheat oven to 350 degrees. On a silicone lined or parchment paper lined baking sheet, roll out and portion out cookies to be 1 Tbsp-1 1/2 Tbsp dough balls. Bake the cookies for 8-10 minutes. They will look soft and underbaked but leaving them in the oven for longer will dry them out. 

Allow the cookies to cool on the baking sheet for at least 10 minutes before transferring onto a cooling rack to completely cool.  

I hope you all enjoy these pumpkin-y, chocolate-y and all around tasty cookies as much as I do, readers!