Pumpkin Chocolate Chip Cookies

Doug had a Scout Court of Honor, so I made some pumpkin cookies using leftover pumpkin from making pumpkin muffins. 

Ingredients: 

• 1/2 cup (8 Tbsp; 113g) unsalted butter, melted & slightly cooled
• 1/4 cup (50g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 teaspoon pure vanilla extract
• 6 Tablespoons (86g) pumpkin puree - blotted, drained, and squeezed 
• 1 and 1/2 cups (188g) all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1.5 teaspoons ground cinnamon
• 1/4 teaspoon each: ground ginger, ground nutmeg, ground cloves, and ground allspice
• 1/2 chopped walnuts or pecans (optional)
• 1/2 cup (about 105g) of dried cranberries (optional)
• 1/2 cup (90g) semi-sweet chocolate chips, plus a few extra for the tops

     

Instructions:

1. Mix the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. Mix in the vanilla and blotted pumpkin until smooth. Set aside.
2. Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 cup semi-sweet chocolate chips, plus the add in if using,
3. Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is needed for this recipe.
4. Remove dough from the refrigerator. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
5. Scoop about 1.5 Tablespoons of dough per cookie - my large cookie scoop. Arrange cookie dough balls 3 inches apart on the prepared baking sheets. Using the back of a spoon , slightly flatten the tops of the dough balls. (Without doing so, the cookies may not spread.)
6. Bake for 11-12 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven. If desired, press a few chocolate chips into the tops of the warm cookies. 
7. Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.

 

Carole's Notes:

We liked these! I liked these better than the punpkin muffins.

The recipe is from https://sallysbakingaddiction.com/pumpkin-chocolate-chip-cookies/