I made these cookies after finding one in a little bakery in Santa Barabara that was AMAZING and needed to be replicated immediately. They are cakey and fluffy (kind of like little muffin tops) and are not too sugary so they pair perfectly with your morning coffee. The chocolate chips add some sweetness and the spices are heavenly. Bake these immediately and be very excited whenever you wake up in the morning.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. cloves
- 1 tsp. pumpkin pie spice (optional)
- 1/2 tsp. salt
- 1/2 cup butter (at room temperature)
- 3/4 white sugar
- 3/4 cup brown sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 tsp. vanilla extract
- 1-2 cups chocolate chips
Directions
1. Preheat your oven to 350 degrees F.
2. Combine dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, cloves & salt) in a large bowl and mix well.
3. In a separate bowl (use a stand or hand mixer if you have one) cream together the butter and white & brown sugars until fluffy.
4. Add the pumpkin purée, egg, and vanilla and beat until well mixed & creamy.
5. Slowly stir in your dry ingredients a bit at a time (by hand or using the stir setting on your mixer). Mix until just incorporated (don't over mix or your cookies won't be as fluffy).
6. Fold in chocolate chips (Use as many as you like! White chocolate chips would probably be amazing as well. I plan on trying this sometime).
7. The dough will be pretty sticky. If you want you can refrigerate your bowl of dough for about 15 minutes and this will make it easier to work with, but if you're in a rush then don't worry about it. Spoon balls of dough onto cookie sheet (just eyeball it - mine were about the size of those tiny mandarin "cuties").
8. Bake for about 15-20 minutes. They're done when they're starting to turn a warm golden brown.
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