I know, I know, this title is a tad bit bossy, but I promise, these cookies are worth pausing your life, missing deadlines, and even forfeiting the opportunity to wear those new pants for Thanksgiving.
I'm aware that this all sounds over-the-top, but if you made the Brown Butter Dark Chocolate Pretzel Cookies, you know I'm only really over-the-top when called for... and this recipe--these cookies!--call for it.
Mini Chocolate Chip Pumpkin Cookies
Adapted from Streaming Gourmet
Ingredients
1/2 cup unsalted butter (softened)
3/4 cup dark brown sugar
3/4 cup granulated sugar
1 cup canned pumpkin
1 egg
2 teaspoons vanilla extract
2 1/2 cups flour
1/2 tsp cinnamon
1/2 tsp ginger
pinch freshly ground nutmeg
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup mini chocolate chips
Instructions
Preheat oven to 350˚F.
In a large bowl, cream together the butter and sugar.
Add pumpkin and beat well.
Then add egg and vanilla and beat well.
Mix together dry ingredients in a separate bowl.
Add dry ingredients to pumpkin mixture, about 1/3 at a time, and mix well after each addition. Fold in the chocolate chips with a spoon or spatula.
Spoon batter onto cookie sheets that have been sprayed with non-stick cooking spray. (Do not use a scoop for this, it will change the texture of the cookies.)
Bake for 15 minutes or until lightly golden brown.
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You should know they are at peak-tastiness straight out of the fridge and paired with a morning cup of coffee. Yes, cookies for breakfast... these are basically muffin texture anyway, so you might as well let them contribute to your muffin top.
Yum Yum Yum Yum!!! Please save a cookie or two for me!!
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