Chow Now: Pumpkin Chocolate Chip Cookies

Looking for a sweet treat to chow down on during a cool fall afternoon? Then whip up a batch of these soft pumpkin chocolate chip cookies! They take less than an hour to make from start to finish, and by the time they come out of the oven your kitchen will be overflowing with the irresistible scent of pumpkin and nutmeg. Their insides are fluffy and sweet, but each cookie’s beautiful golden outer layer has a satisfying crunch to it. I used dark chocolate chips, but any type could be substituted—so check out the recipe below and CHOW NOW!

Pumpkin Chocolate Chip Cookies (recipe from Food52)

Makes about 3 dozen cookies

Ingredients:

2
cups all-purpose flour
1
teaspoon ground cinnamon
1/4
teaspoon freshly ground nutmeg
1/4
teaspoon ground allspice
1/4
teaspoon ground ginger
1/2
teaspoon kosher salt
2
teaspoons baking powder
1
teaspoon baking soda
1
cup sugar
1/2
cup vegetable oil
1
cup canned pumpkin
1
teaspoon vanilla extract
1
large egg
1
cup bittersweet chocolate chips

Directions:

1. Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the dry ingredients and set aside.
3. In a large bowl, whisk together the sugar, oil, pumpkin, vanilla and egg until smooth.
4. Add the dry ingredients to the wet and stir until just combined, then stir in the chocolate chips. Do not over-mix.
5. Drop the dough by tablespoonfuls onto the parchment-lined baking sheets, leaving about an inch between the cookies. Bake for about 12 minutes, until a cake tester inserted in the center of one of the cookies comes out clean. Cool the cookies on the baking sheet on a wire rack for a few minutes, and then remove the cookies with a spatula and finish cooling the directly on the racks.
Repeat with the remainder of the batter, re-using the baking sheets once they’re cool enough.

-Chase Matecun