Stop What You're Doing And Bake These Cookies: Fall Edition

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

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

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.


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.

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