Chewy Pumpkin Chocolate Chip Cookies

I have some good cupcakes and recipes that have been on the back burner for awhile – meaning the pictures have been sitting in iPhoto waiting to be edited and posted and I’ve dropped the ball. So in case the overdose of cookie coming your way this month is too much, I’ll make sure to sprinkle some other things in between. Diversify your dessert pallet or whatever.

 

What better way to kick off Cookie Month and the start of fall than with chewy pumpkin chocolate chip cookies?! Am I right?

I first saw this recipe last year (yikes) on Jessica’s blog How Sweet Eats and my mom went out and bought Pumpkin Butter a few months later. And then a few months (okay, more than a few) later, I still hadn’t used the pumpkin butter and it was just sitting there, all alone, on the pantry shelf. Since fall was right around the corner, I figured it would be acceptable to start baking pumpkin everything. July might be too early. Though does pumpkin season really ever end?

I’ve made pumpkin chocolate chip cookies before in the past, but they’ve always been on the cakeier side, which is fine and delicious and great and all, but it’s not like a real chocolate chip cookie. You know, where it’s chewy and crispy and soft and crunchy all at the same time? Well, once I saw this recipe, I knew my prayers had been answered. Chewy and gooey cookies with pumpkin.

Chewy Pumpkin Chocolate Chip Cookies

makes: about 30-36 cookies (dependent on size)

12 tablespoons (1.5 sticks) unsalted butter, melted & cooled
1 cup brown sugar
1/2 cup granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1/2 cup pumpkin butter (I used Trader Joe’s 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 cup chocolate chips (I used chips, chunks, and mini chips)

Preheat oven to 325 degrees F.

In a medium bowl, mix the flour, salt, cornstarch, pumpkin pie spice and baking soda and set aside. In a large mixing bowl, mix the melted butter and sugars until combined. Add the egg, egg yolk, and vanilla and stir until it’s all mixed together. Stir in the pumpkin butter until smooth. Add the flour mixture gradually and mix until the dough comes together. Fold in the chocolate chips.

Refrigerate the dough for 30 minutes, and then roll into balls (ping-pong to golf sized, depending on how big of a cookie you want). Bake for 12-15 minutes or until the cookies are crisp and slightly golden on the edges. Let cool for 5 minutes on the baking sheets and then transfer to a wire cooling rack to cool completely.

Note: I used a pumpkin pie spice that I had made myself months ago. You can buy it pre-made or you can make it yourself. It’s easy! I don’t remember which recipe I based mine off of, but here’s one from Annie’s Eats or from My Baking Addiction (Just add a pinch of cardamom too, trust me).

[source: How Sweet Eats]