Pumpkin Spice Cookie

Consider substituting chocolate chips with dried fruit.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Press the 1/3 cup of pumpkin puree against a strainer or place it in a double layer of paper towels to blot it. Remove the excess water from the pumpkin so the cookies will be chewy.

Step 2

Sift into a large bowl: - 2 cups of flour - 1/4 tsp baking soda - 1/2 tsp baking powder - 1/2 tsp salt - 3 tsp pumpkin spices Whisk together and set aside.

Step 3

Mix together in bowl: - 3/4 cup of melted/browned butter - 1/2 cup light brown sugar - 1/3 cup white sugar. Add the 1 tsp vanilla then mix in the 1/3 cup of pumpkin.

Step 4

Add the flour mixture in then mix until just combined. Add most of the chocolate chips and fold in to distribute. Reserve a handful to place on top of each cookie at the very end but that's optional. Cover and chill for at least 30 minutes, preferably an hour or two.

Step 5

Preheat oven to 350F. Use a triggered ice cream scoop or tablespoon to potion out 1.5-2 inch balls then roll each into a ball with your clean palms.

Step 6

Place the cookie dough about two inches apart on a parchment paper or silicon-lined baking sheet and place the reserved chips on top. Bake at 350F for about 11 minutes. The cookies will be puffed up and the edges will be set.