pumpkin chocolate chunk cookies
Some days I simply wake up with the itch to bake. Creaming together butter and sugar then adding layers of flavor and sprinkling in the dry ingredients is just the activity I need to take me to my happy place. It’s cathartic.
The other day I woke up this exact feeling. A need to bake. I turned to my small helpers for inspiration. They both thought, “cookies!” were the treat to make. I couldn’t agree more.
These cookies turned out spiced, cakey and studded with rich, dark chocolate chunks. They were eaten at an alarming speed – so fast that I almost didn’t have any left to take photos of. With the last click of the camera the remaining cookies disappeared. It turns out eating the cookies is just as cathartic as making them. Who knew?
Pumpkin Chocolate Chunk Cookie Recipe
Yield: 3 dozen
Preheat oven to 350°. Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
In a bowl of an electric mixer outfitted with a paddle attachment, cream butter and sugar together until light and fluffy. Add egg and vanilla and mix until combined. Add canned pumpkin and beat until just combined. Do not over mix the dough.
Using a spatula, gently fold chocolate chunks in by hand.
Drop batter by the heaping tablespoon onto prepared baking sheets. Bake for 17-20 minutes or until cookies are set.
Transfer cookies to wire racks to cool. Store cookies in an air tight container for 3 days.