Irresistible Pumpkin Chocolate Chip Cookies: A Perfect Fall Treat

The arrival of autumn ushers in a season of crisp air, cozy sweaters, and the delightful aroma of warm spices. And what better way to celebrate this time of year than by baking a batch of soft, chewy, and utterly delicious Pumpkin Chocolate Chip Cookies? These cookies are a perfect blend of the comforting flavors of pumpkin and the sweetness of chocolate chips. Here's a delightful recipe that will make your taste buds dance with joy. 

Tips for the Perfect Pumpkin Chocolate Chip Cookies

• Be sure to use pumpkin puree, not pumpkin pie filling, which contains additional spices and sugar.
• For extra flavor, consider adding a pinch of orange zest to the dough.
• If you prefer smaller cookies, use a teaspoon to scoop the dough.
• Experiment with different chocolate chips, like milk chocolate or dark chocolate, for unique flavor combinations.

These Pumpkin Chocolate Chip Cookies are a delightful way to embrace the flavors of fall. They're perfect for autumn gatherings, Halloween parties, or simply as a sweet treat to enjoy with a warm cup of cider. So, roll up your sleeves, preheat your oven, and let the baking fun begin. Your taste buds and loved ones will thank you for it. Happy baking!

Recipe

2 1/2 cups pastry flour  

1/4 tsp salt

1/2 tsp baking soda

7 ounces softened butter

3/4 tsp pumpkin pie spice

1/2 cup +2 Tbsp granulated sugar

1/2 cup packed light brown sugar

2 eggs

1 Tbsp vanilla

8 Tbsp pumpkin puree

15 ounces semi-sweet chocolate chips

1.  Preheat oven to 375 degrees Fahrenheit.
2. Grab a medium sized bowl and place a fine mesh sieve on top of it. Add the pastry flour, salt, baking soda, and spices to the sieve. Press all the dry ingredients through the mesh to remove all the lumps.
3. Add the butter to an electric mixer with a paddle attachment. Cream the butter on medium speed for five minutes. The butter should look light and fluffy. Make sure that you wipe down the side of the mixer every few minutes.
4. Add the sugars and continue to cream. The sugar should look completely incorporated.
5. Add eggs one at a time. Each egg should be completely mixed in before adding the next.
6. Add vanilla and pumpkin puree and mix fully.
7. Add dry mix in three batches, mixing completely between each.
8. Once all ingredients are mixed together remove from mixer. Using a spatula, mix in chocolate chips.
9. Place in refrigerator for 30 minutes to cool down batter.
10. Remove from batter and prepare a cookie sheet with parchment paper. Using a ice cream scooper, creating cookie balls.
11. Bake for 12 minutes and let cool for at least 5 minutes.

Enjoy!