Pumpkin Chocolate Chunk Cookies

I feel like I am the only girl in America that has not jumped on the Pumpkin Spice Latte bandwagon.  I'm actually a fan of the yummy Fall drink - it's the 420 calories that are hard to swallow.  On second thought, it's easy to swallow - just hard to burn off.  

Even though I've been able to resist ordering a pumpkin latte thus far, I have certainly had my fair share of pumpkin treats this month.  I've made pumpkin cupcakes, pumpkin muffins, pumpkin cookies and pumpkin roll.  

I've been working out a new pumpkin chocolate chip cookie recipe and I've enjoyed sampling each batch along the road to pumpkin chocolate chip cookie perfection.  Now you know why I can't afford to drink a 420 calorie pumpkin spice latte - I need to save those calories for cookies.  ;)

Pumpkin Chocolate Chunk Cookies
1/2 cup butter
1/4 cup (50 grams) packed light or dark brown sugar
1/2 cup (100 grams) granulated sugar
1 teaspoon vanilla extract
6 Tablespoons (86 grams) pumpkin puree (not pumpkin pie filling)
1 and 1/2 cups (190 grams) all-purpose flour (spoon & level)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoon pumpkin pie spice
1/2 cup (90 grams) semi-sweet chocolate chips

Cream together butter and sugars.

Beat in vanilla and pumpkin.

Stir in dry ingredients. 

Stir in chocolate chunks. 

Use an ice cream scoop to shape cookie dough into flattened balls of dough.  

Bake 10 - 12 minutes at 350.  

This recipe was not the easiest cookie recipe that I've ever created.  (But it was one of the tastiest.)  The addition of pumpkin to a traditional chocolate chip cookie recipe did not produce the result that I was looking for.   In the end, I eliminated the egg and made some other minor modifications to create this deliciously moist and spicy pumpkin chocolate chip cookie.  

​Ciao!

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