Chewy Pumpkin Chocolate Chip Cookies (85 of 150)

Since it feels like fall outside I figured it's a good day to make what I consider a fall treat, pumpkin cookies. I was going to make these a couple of weeks ago for the girls weekend, but it was pointed out we'd have plenty of food, so I passed on making them. 

It's a standard cookie recipe. I was surprised there was only 1 egg yolk to the recipe, but the recipe writer knew what they were doing because these cookies are chewy and yummy.

Chewy Pumpkin Chocolate Chip Cookies

Recipe from Butter Your Biscuit

Makes 18 cookies

• 1/2 c unsalted butter, 1 stick (softened)
• 3/4 c white granulated sugar
• 1/2 c light brown sugar
• 1/3 c pumpkin puree
• 1 egg yolk
• 1 tsp pure vanilla extract
• 1 1/2 c all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp table salt
• 1/4 tsp pumpkin pie spice
• 1 1/4 c mini semi-sweet chocolate chips

Preheat the oven to 325 degrees and line a baking sheet with parchment paper.

Using a hand mixer, or fork, cream together butter, sugar, and brown sugar on low.

Add pumpkin, egg yolk, and vanilla and mix until combined.

Slowly stir in flour, baking soda, salt, and pumpkin pie spice.

Fold in 1 cup mini chocolate chips, save the remaining 1/4 cup to sprinkle a few on top of each dough ball.

Using a 2 tablespoon cookie scoop, create heaping 2 tablespoon cookie dough balls and place them 2” apart on the prepared pan.

Bake for 16-18 minutes or until the edges start to brown.

Remove from the oven and let cool on the baking sheet for 15 minutes before moving to a cooling rack.

Immediately after removing it from the oven spread chocolate chips with a toothpick is desired.