Guys. I feel almost guilty for not sharing these as soon as possible with you.
It was Sunday afternoon and per usual, I developed a severe case of the Sunday Night Blues. Typically this happens as soon as I realize I’m closer to Monday morning than Friday night, and I get seriously depressed. Panic ensues and suddenly my mind convinces me that I need to accomplish everything I put off over the weekend within the next two hours. So I deep clean everything. Ev-er–y-thing. Reorganize, shove some laundry in the wash, brainstorm recipe ideas and hope to God that I have a semi-decent amount of pantry/fridge items to work with.
I am not much a recipe person, which is probably why me and baking don’t get along. My food theory is that “baking is a science while cooking is an art.” When I cook, I can create some pretty awesome dishes just based on the food I have on hand. I don’t follow recipes exactly, but rather I use them as inspiration, kind of like an artist would do. But when I bake, it’s like my authority issues flare up and I get mad that the recipe is telling me what to do haha. (I have problems!!) So I deviate from the recipe, add a little something here, subtract something there, and end up with a failed science experiment in my baking dish. :(
But lo and behold, I followed this recipe and it turned out AMAZING! I’m a sucker for all things pumpkin spice (no shame here) and the chocolate chunk addition was a stroke of genius. Often times pumpkin cookies can turn out cake-like because of the moisture from the pumpkin, which completely bothers me because I HATE cake. So I searched for ways to make them chewier, not cake-like, and it was as simple as removing the egg from a typical cookie recipe and replacing it with the pumpkin. Add chocolate chunks, and voila! Pumpkin Spice Chocolate Chunk Cookies that satisfy any and all autumn cravings.
1 and 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 + 1/2 ground cinnamon
1 + 1/2 tsp of pumpkin spice
1/2 cup(1 stick) unsalted butter, melted
1/4 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
7 Tablespoons pumpkin pureem (NOT pie filling)
1/2 cup semi-sweet chocolate chunks + 1/4 more for topping
Combine first 6 ingredients in a bowl, set aside. Combine the rest of the ingredients, except for the chocolate chunks, in another bowl until completely mixed. Fold in the dry ingredients, mix well. Fold in the 1/2 cup of chocolate chunks. Refrigerate batter for 20+ minutes. Preheat oven to 350 degrees and cook the cookies for 10 minutes once the oven is up to temperature. When you take them out, they will seem slightly doughy and undercooked- this is PERFECT! Press in the chocolate chunks on top so they will melt into the cookie and then let the cookies sit for awhile until cooled.
Justin and I both agreed they tasted best the next day! I wish I had more/better pictures for you but they were just too good! Enjoy with hot tea and your favorite reading material ;)