The good news is, this pumpkin milk chocolate chip cookie is so right. It is so, so right. It makes me smile. It combines all aspects of things I love in a cookie, plus a little nostalgia, which is the only thing that makes cookies even sweeter. I used to eat these pumpkin chocolate chip cookies at my Grandmother's house as a little girl. I remember running around with cookies in both hands indulging in the sweets my parents often deprived me of. They taste just as good today as they did back then. Yesterday was a particularly difficult day for me and this cookie turned my frown upside down. Put this one in your recipe book and save it for when you need a smile or a pick me up. I swear, you won't be sorry you did.

- 1/2 cup (1 stick) unsalted butter at room temperature
- 1/2 cup white sugar
- 1/2 cup dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup canned pumpkin puree (or homemade puree)
- 1 1/2 cups all purpose flour
- 1 teaspoons baking powder
- A pinch of salt salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie seasoning
- 1 1/2 cups milk chocolate chips
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using a hand mixer, mix butter, brown sugar, and white sugar until creamed together. Beat in the egg and vanilla. Then add the pumpkin puree. In a separate bowl, sift together flour, baking powder, salt, cinnamon, and pumpkin pie seasoning. Adding a little bit at a time, add your dry ingredients to your wet ones, until fully incorporated. Finally, mix in the chocolate chips. Using a tablespoon or cookie scoop, scoop out the batter onto baking sheets. Bake for 15 minutes or until cooked all the way through and golden brown around the edges. Place on a wire rack to cool and serve slightly warm.

[...] Day 29: Pumpkin Chocolate Chip Cookies [...]
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