These Pumpkin Chocolate Chip Cookies soft and chewy, with a buttery interior that's somewhat doughy yet fully baked.

Fall desserts do not have to exclude the magical ingredient that is chocolate! We are here to prove that pumpkin, cinnamon, and all the delicious spices can live in beautiful harmony with everyone’s favorite cookie add-in.

And let me tell you, there is nothing better than these Pumpkin Chocolate Chip Cookies to get the point across. With that familiar and comforting chocolate chip cookie consistency and all the spiced goodness you want from a fall dessert, these things do not disappoint!

Biting into a Pumpkin Chocolate Chip Cookie makes you feel as though you are snuggled up on the couch with a fuzzy blanket and a Hallmark movie. Nothing is more cozy or comforting!

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https://www.theanthonykitchen.com/pum...
Ingredients:
1 ½ cups all-purpose flour
2 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
Generous ¼ teaspoon of ground cloves
1 teaspoon fine sea salt
¾ cup unsalted butter, melted and cooled
¾ cup light brown sugar, lightly packed
½ cup granulated sugar
½ cup pumpkin puree from a can (not pumpkin pie filling)
1 large egg
1 ½ teaspoons pure vanilla extract
1 cup semi-sweet chocolate chips, plus ⅓ cup reserved for topping
Cinnamon Sugar Topping:
⅓ cup granulated sugar
2 teaspoons ground cinnamon


Instructions:
Preheat the oven to 350° and have ready a baking sheet lined with either parchment paper or a silicone baking mat.


In a medium-sized mixing bowl, whisk together the flour, cinnamon, ginger, cloves, and salt. Set aside.


Add the melted butter, brown sugar, and granulated sugar to a large mixing bowl and mix on medium-high speed for no less than 2 minutes, until it begins to look like a paste.


Add the pumpkin puree, egg, and vanilla and mix until well combined. Scrape down the sides and bottom of the bowl and mix again briefly.


Add the dry ingredients and mix on low until evenly incorporated. Scrape down the sides and bottom of the bowl again and mix briefly. Add the chocolate chips and mix once more.


Drop large mounds of rounded dough balls (a generous tablespoon-worth) on the baking sheet, spacing each cookie about 1 ½ - 2" apart.


For the Cinnamon-Sugar Topping mix together ⅓ cup granulated sugar and 2 teaspoons ground cinnamon. Lightly sprinkle about a ½ teaspoon of topping over each dough ball.


Bake for 14-16 minutes. Remove from the oven. Carefully and gently press the remaining chips into the tops of the cookies. Allow to cool on the baking sheet for at least 10 minutes before serving.