Posted on October 07, 2018 by Anne Milneck
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Pumpkin spice and everything nice, that's what these cookies are made of. Oh, and there's chocolate, too. All the goodness of pumpkin spice season (possibly our favorite season) and a chocolate chip cookie all in one delectable tender, cakey cookie. Meet your new Thanksgiving dessert.
Preheat oven to 350°F. In the bowl of a stand mixer, beat the butter, dark brown sugar, extracts and pumpkin puree until smooth. Add the flour, Vanilla Salt, baking powder, baking soda and Pumpkin Pie Spice. Beat until well combined, stopping to scrape down the sides when necessary. Fold in the chocolate chips.
With you hands, roll Tablespoons of dough. Toss in Ginger Sugar and place on baking sheet lined with parchment paper. Press the the balls down slightly before baking. Bake for 9-11 mins or until the tops lose their shine and an browned around the edges. Allow to cool a bit then transfer to a wire rack to cool completely.