Ingredients
-
2 cups all purpose flour
-
1 teaspoon baking soda
-
1 teaspoon salt
-
1 teaspoon cinnamon
-
1/8 teaspoon all spice
-
1/8 teaspoon nutmeg
-
1/2 cup unsalted butter, soft (1 stick)
-
1/2 cup cream cheese (4 ounces)
-
3/4 cup light brown sugar
-
1/2 cup granulated sugar
-
1 egg
-
3/4 cup pumpkin puree
-
1 teaspoon vanilla
-
1 3/4 cup chocolate chips
Directions
|
1
Done
|
Preheat oven to 350F. |
|
2
Done
|
In a medium bowl, stir the flour, baking soda, salt and spices until well combined. Set aside. |
|
3
Done
|
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, brown sugar and granulated sugar. Beat on medium-high until light and fluffy, about 1 minute. Add the egg, pumpkin purée and vanilla extract, and mix to combine. |
|
4
Done
|
Turn the mixer to low, and add the dry ingredients. Mix until a few streaks of flour remain. Remove the bowl from the mixer, add the chocolate chips and use a rubber spatula to fold the mixture until well combined. |
|
5
Done
|
Scoop the cookies onto prepared baking sheets using a 1-ounce (roughly 2 tablespoon) cookie scoop, 2 inches apart. Gently press the cookies with your fingertips to flatten them slightly. The batter is quite sticky, so you may occasionally have to rinse the cookie scoop and your fingers during this process. |
|
6
Done
|
to freezeOn about an 18-in piece of baking paper, form the dough into a long log, 2.1-3 inches thick. You will make two of these. Wrap the baking paper around the log, and then cover with aluminum foil. Freeze until ready to slice in 1/4 inch pieces and bake. You may also want to scoop into rounds, and freeze. |
|
7
Done
|
bakePut the cookies in the oven, and bake, until they are slightly cracked on the surface and golden. |
