Happy Fall Y'all! I know I am a bit late to the game but I was out of town for a few weeks visiting family and helping set up for my sisters wedding so once I got back, we hit the ground running to get ready for fall. These pumpkin chocolate cookies are a perfect addition to add to your fall recipes, they are egg free and have actual pumpkin in them! The amount of chocolate chips in them is perfect (you can always add more) and the browned butter in them make them that much more delicious (they are super chewy). If you and your family can resist not eating the whole batch the moment they come out of the oven, the next day the pumpkin flavor shine through even more! I almost forgot to mention that I also sprinkled the tops of the cookies with extra chocolate chips and sea salt! The recipe and all my links are below if you are interested.
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LINKS TO SOME OF THE TOOLS I USED IN THIS RECIPE
Cuisinart Oven Mitts: https://amzn.to/2NHTkU1
Fish Spatula: https://amzn.to/2Dm3KsH
Pyrex Mixing Bowl: https://amzn.to/2NXC9mp
Pyrex Bowl 3 Set: https://amzn.to/2RakAgR
Cookie Sheets: https://amzn.to/2rh5lHr
Rubber Spatula: https://amzn.to/2Z2o9Jm
Ice cream scoop: https://amzn.to/2KydcLA
Disclaimer Some of the above links are Amazon Affiliate links, purchasing from these links will give me a small percentage of the sale at no extra cost to you.
Pumpkin Chocolate Chip Cookies
1/2 cup unsalted butter
1/4 cup packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
6 Tablespoons pumpkin puree
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon pumpkin pie spice
1/2 cup of chocolate chips (add extra on top)
Sea Salt (optional)
In a small saucepan, melt butter until it turns a brown color. whisk the brown butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla and pumpkin puree until smooth.
In another lager bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together. Pour the wet ingredients into the dry ingredients and mix together with a wooden spoon. Fold in 1/2 cup chocolate chips until combined. Cover the dough and chill for half an hour.
Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Remove dough from the refrigerator.
Roll the dough into balls, about 1.5 Tablespoons of dough each. Using the back of a spoon, slightly flatten the tops of the dough balls. Add extra chocolate chips on top and press them in slightly.
Bake for 10-12 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven. Sprinkle the sea salt on top the cookies well they are still hot.
Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. The chewiness and pumpkin flavor shine even brighter the next day (if you can resist). Enjoy!
Psalm 34:18
The Lord is near to the brokenhearted
And saves those who are crushed in spirit.
#pumpkinchocolatechipcookies
#fallrecipes
#pumpkin
#chocolate
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