I really like pumpkin in foods but I do not consider myself a Pumpkin Spice fanatic. Pumpkin Spice flavored foods hit the grocery shelves back at the end of August. I prefer cooking and baking with pumpkin at home. While I would love to make pumpkin dishes more often, I restrain from everything pumpkin tendencies until October and November. The main reason being that while I’m a big pumpkin fan, the others in my family just aren’t as into the gourd as I am. They would never stand for eating tons of pumpkin dishes for longer than two months. That is a bit much for them. So, I keep the pumpkin items special and seasonal for Halloween and Thanksgiving.

I was truly amazed at the extent of items that can now be found in this popular flavor. Pumpkin Spice is a big thing in the coffee, tea & latte arena. The flavoring can also be found in no fewer than 5 different cereals along with Pop-Tarts, oatmeal, peanut butter, bagels, and cream cheese. Breakfast is definitely covered! As are the candies, treats, and desserts categories. That is a whole lot of pumpkin and new items are being added every year. I can’t say that I have tried any of it. But I have posted over 20 different recipes using pumpkin in the past 5+ years that I have been writing this blog. (Type pumpkin into the search box across from the blog title at the top of the page to access the treats, breads, drinks, soups, and meals using pumpkin in my previous posts.) There will be more pumpkin recipes added here this month and next, starting with this cookie recipe. Enjoy!

Pumpkin Spice Chocolate Chip Cookies (adapted from chelseasmessyapron.com) Prep Time: 1 hour, 25 minutes, Cook Time: 12 minutes, Total Time: 1 hour, 37 minutes, Makes 2 dozen cookies

Ingredients:

• 1/2 cup unsalted butter
• 1 cup white sugar
• 2 1/2 teaspoons molasses
• 1 large egg yolk
• 1 teaspoon vanilla
• 1/3 cup pumpkin puree
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 3/4 teaspoon baking soda
• 1 1/2 cups white all-purpose flour
• 2/3 cup chocolate chips + additional chips for tops of cookies

Directions:

Place the butter in a microwave-safe large bowl. Microwave it for 30 seconds then in 15 second intervals until the butter is completely melted. Whisk in the white sugar and molasses until it is all combined.

Making sure the mixture is not hot, add in the egg yolk. Add in the vanilla and pumpkin puree, whisking until it is well combined.

Add in the salt, cinnamon, ginger, cloves, nutmeg, and allspice.

Whisk in the baking soda and the 1/2 cup of flour. Add the remaining 1 cup of flour and stir it in with a spatula or wooden spoon.

Stir in the chocolate chips.

Cover the dough and place it in the fridge for at least 1 hour.

Preheat the oven to 350º F. Line a baking sheet with a nonstick liner or parchment paper. Roll the dough into 24 balls, space them out on 2 cookie sheets and chill them again for 15 minutes. Take the tray right from the fridge and place it in the preheated oven. Bake the cookies for 10 – 12 minutes or until they are very lightly browned on the bottom. Slightly under-baking them will keep them soft and chewy on the inside.

Remove the baking sheets from the oven and press an additional 2 – 3 chocolate chips into the tops of each of the cookies.

Allow the cookies to cool on the baking sheets for 2 minutes, then remove them to a wire rack to cool completely. Store the cookies in an airtight container.

Let the pumpkin deluge begin!  ~Linda

Pumpkin Spice Chocolate Chip Cookies (adapted from chelseasmessyapron.com) Prep Time: 1 hour, 25 minutes, Cook Time: 12 minutes, Total Time: 1 hour, 37 minutes, Makes 2 dozen cookies

Ingredients:

• 1/2 cup unsalted butter
• 1 cup white sugar
• 2 1/2 teaspoons molasses
• 1 large egg yolk
• 1 teaspoon vanilla
• 1/3 cup pumpkin puree
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 3/4 teaspoon baking soda
• 1 1/2 cups white all-purpose flour
• 2/3 cup chocolate chips + additional chips for tops of cookies

Directions:

Place the butter in a microwave-safe large bowl. Microwave it for 30 seconds then in 15 second intervals until the butter is completely melted. Whisk in the white sugar and molasses until it is all combined. Making sure the mixture is not hot, add in the egg yolk. Add in the vanilla and pumpkin puree, whisking until it is well combined. Add in the salt, cinnamon, ginger, cloves, nutmeg, and allspice. Whisk in the baking soda and the 1/2 cup of flour. Add the remaining 1 cup of flour and stir it in with a spatula or wooden spoon. Stir in the chocolate chips.

Cover the dough and place it in the fridge for at least 1 hour.

Preheat the oven to 350º F. Line a baking sheet with a nonstick liner or parchment paper. Roll the dough into 24 balls, space them out on 2 cookie sheets and chill them again for 15 minutes. Take the tray right from the fridge and place it in the preheated oven. Bake the cookies for 10 – 12 minutes or until they are very lightly browned on the bottom. Slightly under-baking them will keep them soft and chewy on the inside.

Remove the baking sheets from the oven and press an additional 2 – 3 chocolate chips into the tops of each of the cookies. Allow the cookies to cool on the baking sheets for 2 minutes, then remove them to a wire rack to cool completely. Store the cookies in an airtight container.