PUMPKIN CHOCOLATE CHIP – FALL DESSERT MUST

Again with the Pumpkin. I can’t help myself, I LOVE the flavor. These little gems are so easy to make, you get that pumpkin flavor going and satisfy that chocolate craving all into one.

 

In my opinion, these cookies are the outcome if a Chocolate Chip Cookie and Pumpkin Pie made a sweet little sugary baby. (Yes, I went there). The juxtaposition is so delicious, and the texture is just crazy awesome. They are this cross between a cookie, cake, and pumpkin pie. Seriously, the middle is soft and creamy just like the pie while the edges have a nice cookie crunch. It’s crazy, but this is the magic that happens.

 

 

(Yes, I made this cartoon) – Moving on….

So I have made these cookies every fall. Just a natural motion for me along with apple pie and pumpkin pie. The recipe is easy, quick, and really no fuss. if you really want to get daring you can use fresh pumpkin, but that is an entirely different blog post on the steps to do that. TO  make it easy, I use Libby’s 100% Pumpkin Puree. Growing up this was the ONLY brand I ever knew, the only one I have ever known, and probably the only one I will ever use. Libby’s can be found in almost every major store and is very inexpensive. Great ingredient to keep stocked in your pantry during the fall and holiday seasons.

 

As long as I am giving product shout outs I must include my dear friends from Ghirardelli Chocolate. I have been a user of their chocolate and chocolate chips in MANY of my desserts. I love the other brands, but there is something about this one that all give me 100% awesome results. Maybe it’s because I love the city of San Francisco so much, but either way, I recommend the Ghirardeli brand for this cookie.

That being said, here is the recipe:

 

Pumpkin Chocolate Chip Cookies – makes 20 Large cookies
3.5 cups All Purpose Flour
1 cup White Sugar
1 cup Brown Sugar
2 eggs
2 sticks of melted and browned butter
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
1 1/2 cup of Libby’s 100% Pumpkin Puree
16 oz Ghirardelli Chocolate Chips

Pre-Heat oven to 350 degrees – Spray cookie sheets with non stick spray

 

In a bowl combine flour, baking soda, salt, cloves, ginger, cinnamon & nutmeg. Whisk together and set aside.

 

On the stove, heat up a skillet and let butter melt and brown. You need to watch it carefully. Butter is done when a beautiful caramel color.

 

In your stand mixer using the paddle attachment – add butter and both sugars. cream together until fluffy. On medium speed add eggs 1 AT A TIME – let each egg mix thoroughly before adding the next (this makes all the difference in the world). Once eggs are mixed in slowly add the pumpkin puree. Mix well.

Once all the wet ingredients are together add in the dry ingredients about 1 cup at a time. Dough will start to thicken. When you have about 2 cups of flour left add in the chocolate chips. Add remaining flour mixture and beat together until the chocolate in completely incorporated into the dough.

Once dough is mixed you can scoop heaping spoonfuls onto your already sprayed cookie sheets I like my cookies extra big – probably 3-4″ in diameter – so I use a standard size ice cream scoop to make my cookies. Make sure there is about 2″ in between each cookie.

Bake for 12-15 minutes – or until the edges of the cookie look nice and golden brown.

Remove from cookie sheet and let cool on wire rack. Then enjoy!!!

Seriously, these little bits of heaven are soooo good. You feel like you are rolling around in a heavenly pumpkin patch in a chocolate rainstorm. lol – sorry guys, it’s been a long week and my brain is shot, you should all know I am a bit nutty by now.

 

I hope you get a chance to make these DESSERTIST’ Fall Favorites to enjoy with your friends and family!

Stay Sweet!
XO THE DESSERTIST
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