I love fall. I feel like we had just a glimpse of it this year, as the trees seemed to linger with green well into the season, giving us just a few days of that gorgeous autumn glow before they were covered in a blanket of November snow.
It didn’t seem fair, to steal that away from us so quickly, but the delicious season lingers on in my house with the food that I make. Which…basically translates to pumpkin everything. I do love it. I know the pumpkin spice trend has gotten a bit out of control (pumpkin spice salsa?) but I love the organic, grassroots pumpkin spice movement. You know, like pumpkin bread, pumpkin muffins and pumpkin cake? The OG’s of pumpkin spice treats. When you stray too far from those, you lose me sometimes. These pumpkin chocolate chip cookies are even a daring stretch for me, but they are so good you will not be disappointed.
These cookies have a chewy, tender texture, no crunch here! The browned butter gives it a warm, nutty flavor and the pumpkin spice is just right. The bursts of chocolate throughout give it a rich finish that is perfect for your fall, or chocolate craving! These freeze well, so bake up a double batch, and put some away for the holidays!
- 10 tbsp butter
- 1½ cups flour
- ¼ tsp salt
- ½ tsp baking soda
- 1½ tsp cinnamon
- ½ tsp nutmeg
- ⅛ tsp cloves
- ½ cup sugar
- 1 cup dark brown sugar
- 1 egg yolk
- 1 tsp vanilla extract
- ⅓ cup pumpkin puree
- 1 cup dark chocolate chips or chunks
- *In a small saucepan, start melting butter over a low heat.
- Once butter is melted, let it get slightly brown, but not burnt.
- You should be able to smell a delicious nutty flavor and that is when it is done.
- Swirl the pan a few times and remove from heat.
- Let stand to cool slightly, about two minutes.
- Add the sugars to the butter and let stand another five minutes.
- In a small bowl, combine flour, salt, baking soda, and spices.
- In a large bowl, add sugar/butter mixture, egg yolk and vanilla stirring until well combined.
- Add flour mixture slowly and mix gently.
- Fold in chocolate chips.
- Chill dough for two hours or up to 24 hours.
- Once chilled, you are ready to scoop!
- Preheat oven to 350 degrees and line baking sheet with parchment paper.
- Let dough sit for a few minutes if it is super hard, just so you are able to scoop and shape it.
- Scoop about 1½ tbsp sized balls and roll them into a ball.
- Place evenly spaced on the cookie sheet and bake for 10-12 minutes.
- Let sit for one minute out of the oven, then transfer to a cookie sheet and let cool completely.
- Enjoy!
Leave a Reply