Fall is in the air. The leaves are turning beautiful shades of orange, red, and yellow. The air is crisp in the morning. And, an array of pumpkins are everywhere.
So, it’s time to make Pumpkin Chocolate Chip Cookies. These soft and chewy cookies have a hint of pumpkin pie spice and are filled with milk chocolate chips. I find that milk chocolate chips go perfectly with the pumpkin.
1 cup butter, softened (2 sticks) (8 oz)
3/4 cup caster sugar (superfine or baker’s sugar) (5 oz.)
1 cup light brown sugar (7-1/2 oz.)
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin, canned (8 oz.)
2 cups all-purpose flour (9 oz.)
1 cup whole wheat pastry flour (4-3/8 oz.)
1 teaspoon baking soda
1 teaspoon salt
12 ounces milk chocolate chips (not semisweet)
Heat the oven to 375 degrees F.
Using a mixer, beat the butter and both sugars, until the mixture is light and fluffy. Add cinnamon and pumpkin pie spice, mixing until combined. Beat in the eggs 1 at a time.
Mix in the vanilla and pumpkin puree.
In a large bowl, whisk together both flours, baking soda, and salt. On low speed, beat the flour mixture a little at a time into the pumpkin batter, until completely combined. Stir in the chocolate chips.
Scoop the cookie dough with a #40 scooper/disher (or scant 2 Tbsp) onto parchment covered baking sheets, 2-inches apart, Bake for 10-12 minutes, or until the cookies are browned around the edges (they will seem slightly underdone).
Remove the baking sheets from the oven; then remove the cookies, with the parchment paper, onto wire racks to cool completely. Enjoy!