Fall, the best season, has officially settled in Maryland. There is one problem though, it has been endlessly raining. In order to cheer up the dreary weather my sister and I decided to make Pumpkin Chocolate Chip Cookies, and of course set out some of my favorite candy corn :)
The cookies were delicious, we had never made them before, but they turned out to be little bites of pumpkiny goodness, super moist and fluffy.
Ingredients
2 cups all-purpose flour, (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips
1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
3. Spoon onto baking sheet. Sprinkle cinnamon on top. Cook 12 minutes.
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