What’s fall without a pumpkin recipe? Though I might not live in a place where we experience seasons, there’s no better way to welcome fall than with the good ol’ pumpkin spice lattes (yes, I’m guilty), indulging in your roommate’s delicious pumpkin spice snickerdoodles, and spending more time than necessary on Pinterest pinning all types of pumpkin recipes for that next holiday party. Since it’s also Thanksgiving season, my sister and I spent our Thursday night baking up a delicious pumpkin pie to serve to our family and friends, and of course we couldn’t let the pumpkin puree go to waste, so naturally I decided to whip up these pumpkin chocolate chip cookies for a second round of Friendsgiving!
- 1/2 cup unsalted butter, melted
- 1/2 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp Chinese 5-spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Mix melted butter, pumpkin puree, brown sugar, granulated sugar and vanilla until smooth.
Add in flour, ground cinnamon, nutmeg, ginger, 5-spice, baking soda and salt until combined.
Fold in chocolate chips.
Cover and chill dough for at least 30 minutes.
Bake at 350 °F for 12 to 14 minutes.
Allow to cool before serving (about 10 minutes).
I love that there’s so much flavor to the dough itself-so much spices and so much goodness.
Just the right softness while still maintaining a slight chewiness-chilling the dough will make all the difference! And since when does Twinkie not want a bite of my baking?
And since when does Twinkie not want a bite of my baking?
Happy autumn and bon appétit! ♥