October is National Cookie Month. How awesome is that? An entire month devoted to cookies. It’s also awesome because it’s my birthday month which means that I get to eat cookies allllllll month. That’s how it works, right?
And yes, that’s Grey’s Anatomy on my screen. you just need to eat cookies while dealing with all the death and drama.
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]