This seems like the recipe of the pumpkin season! I’ve seen multiple people make these on their own – I’ve made it twice already! These are uber moist, soft, chocolate chip cookies with a spice. It’s fancy but easy at the same time. I plan to make these several times again this season, so they may be coming to your door in SF! I recently moved to SF and cannot wait to start my new job in the FiDi. Can’t believe I’m using that word. Always went through the area when I was younger to get to Chinatown or other parts of the city and have always looked up towards the sky inside the district. Can’t believe I actually will be working there, and in the building that houses the Montgomery Bart station. Should be a super fun time, and I get to have a kitchen again! Super excited (also dreading it) that I will be cooking daily again!
Ingredients (~10 large cookies)
Recipe from Sally’s Baking Addiction
1/2 cup unsalted butter, melted
1/4 cup light brown sugar
1/2 cup granulated sugar
1 tsp vanilla
6 tbsp pumpkin puree (I used Trader Joe’s organic canned pumpkin)
1 1/2 cups all purpose flour
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp cinnamon (if you don’t have all the spices below, you can just use cinnamon, or just buy pumpkin pie spice which has everything in it)
1/4 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
1/2 cup semi-sweet chocolate chips
Preheat oven to 350 deg.
1. In a large bowl, mix the butter, brown sugar, granulated sugar, and pumpkin until combined. Add the vanilla and mix.
2. In a separate bowl, mix together flour, salt, baking powder, baking soda, and spices.
3. Mix the wet ingredients into the dry ingredients by hand using a spatula. Mix in the chocolate chips. The dough will be very soft!
4. Place in the fridge for 30 min.
5. Make round balls of 1.5-2 tbsp. Press down the dough into a flat disk.
6. Bake in 350 deg. oven for 10-11 minutes. The cookies will look very soft, but the edges and towards the center of the cookie should be wrinkly.
7. Let cool on pan until completely cool.