It’s early November and I’m still 100% into pumpkin spice everything. And no, it’s not because I’m a white girl that wears yoga pants, it’s because I love all things seasonal and limited edition so I really like to make the most of it! Plus it’s delicious. Especially when it’s homemade like these amazing cookies.
Domestocrat’s Pumpkin Spice Chocolate Chunk Cookies (makes 18 cookies)
1.5 cups brown sugar
1 stick (1/2 cup) butter, softened
6 tbsp. pumpkin puree
1 tsp. vanilla
1.25 cups AP flour
3/4 tsp. baking soda
1 tsp. pumpkin pie spice
1/2 tsp. cinnamon (I use King Arthur’s Vietnamese cinnamon)
3/4 tsp. salt
2/3 cup dark chocolate chunks (any kind of chocolate chips or chunks will work here)
In a stand mixer (or big bowl), cream together the butter and sugar. Slowly add in the egg, vanilla, and pumpkin puree. When the wet team is thoroughly combined, add in the dry ingredients one at a time. Add the chocolate chips last. No need to overmix towards the end, just make sure the ingredients are equally distributed.
Scoop the dough into 1” balls with a spoon or small disher (I use my handy dandy #20 ice cream scooper). Place the dough balls on a parchment paper lined cookie sheet and bake on 350 degrees for 10-12 minutes total, rotating once at the halfway point. They may seem a little underdone when you take them out but you want that for a soft and chewy cookie! When they come out of the oven move the cookies to a wire rack to fully cool.
Spicy, warm, sweet, cakey, and buttery. Enjoy these cookies with the windows open and a hot mug of tea!