I have so many loved ones that cook and do it well. We talk about food and how to make meals better all the time. Okay, when I say meals I mean sweets! Please don’t judge me! It’s okay if you indulge every once in a while. RIGHT?
I am a strong believer in living life to the fullest which, to me means having a few treats once in a while.
I will never enter my fall season without a good meal and a banging treat. I can’t explain the joy that I feel when I’m in the kitchen with candles lit, the fireplace going, soft music playing, the oven on and fresh homemade cookie dough going into the oven.
Allow me to backtrack and give you the story behind this cookie. I was on the phone with my niece and she was making cookies with her daughter. So, of course, I had to ask what kind. I almost dropped the phone when she told me pumpkin chocolate chip. I just knew that this was a home run and could not wait to make it. My niece was going crazy over the texture of the cookie and how many cookies she was able to make.
Needless to say, she was right. I hope you all love these cookies as much as we do. But the best part is you should have all of the ingredients in your kitchen already, with the exception of pumpkin puree.
- 1/2 can of Pumpkin puree
- 1/2 cup unsalted Butter
- 1 tbs vanilla extract
- 1 tsp salt
- 1 egg
- 3/4 sugar
- 3/4 brown sugar
- 1/2 tsp allspice
- 3/4 tsp baking soda
- 1 1/2 cup flour
- 1 tsp ground cinnamon
- 1/2 bag of chocolate chip
Serving 2 dozen cookies
Cook Time 12 mins on 350 degrees
In a large bowl add dry ingredients and slowly add in the pumpkin puree, egg, butter, and vanilla extract. Lastly, add chocolate chips and then roll the entire batter on parchment paper and place in the refrigerator for a minimum of 1 hour. The longer the dough rest the more the flavors will infuse into the dough.
Grease your pan or use parchment paper. Roll the cookies and place 6 to 8 on the sheet at a time.
You could have chosen any blog to read but you chose mine and I’m honored!