Delectable, insane, spiced, soft-batch pumpkin chocolate chip cookies are pure "Pumpkin Nirvana". You won't want to miss out on these!
Author: Kim Lange
10tablespoonsunsalted buttersoftened, or vegan butter
1/3cupplus 1 tablespoon pumpkin puree
1 ½teaspoonsvanilla extract
1 ½teaspoonspumpkin pie spice
1cupsemi-sweet chocolate chip cookies(I used Ghirardelli)
Preheat the oven to 350 and line a few trays with baking paper or spray with non-stick spray.
In a medium bowl, add butter and both sugars and beat with a mixer until light and fluffy.
Add the vanilla and pumpkin and mix until combined.
Add the pumpkin pie spice, cinnamon, flour, baking soda, baking powder and salt and beat on a low speed, until combined well.
Fold in the chocolate chips until just incorporated.
Cover and chill until dough is firm. (at least a half an hour)
Use an ice cream or cookie scoop (1/4 cup for large, 1.5 tablespoons for medium) and drop the dough onto the prepared baking sheets, about 2 inches apart. Pat down cookies just a little and press additional chocolate chips on top of cookie dough if desired.
Bake one tray of cookies at a time, 13-14 minutes for large, 10-11 minutes for small and allow cookies to rest approximately two minutes before transferring to a wire rack to cool.
Makes 1 dozen large or 2 dozen small cookies.
Store cookies in air-tight container.
For this recipe, I made the smaller cookies, and they were delish!