Monday, October 8, 2012

Pumpkin Chocolate Chip Cookies!!

I apologize (but not really) for the "All Fall All the Time" posts

These cookies are the epitome of fall. 

At least in mine and Max's opinion!

I first introduced these cookies to Max last fall and at least once a month he asks that we make these cookies.

These cookies are soft, moist and full of warm fall-y flavors.

Pumpkin Chocolate Chip Cookies
(from How Sweet)
(makes about 3 dozen)

1 1/2 sticks melted (and cooled) unsalted butter
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1/2 cup pumpkin butter
2 1/2 cups all-purpose flour
3 tablespoons cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon pumpkin pie spice
1 1/4 cups chocolate chips

Preheat oven to 325 degrees F.

Mix the flour, salt, cornstarch, pumpkin pie spice and baking soda in a bowl and set aside. In another bowl, mix the melted butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Stir in pumpkin butter until smooth. Gradually add flour mixture and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to help at one point. Fold chocolate chips and chunks.

Refrigerate dough for 30 minutes, then roll into golfball-sized balls.

Bake for 12-15 minutes, or until cookies are crisp and slightly golden on the edges, then let cool completely.

Grab your favorite cookie monster and a glass of milk and...


(ps you can now follow me on Twittter "@thatgirlbakes"!!!)

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