INGREDIENTS
- ¾ cup butter, room temperature (not melted)
- ¾ cup sugar
- 1 ½ cups brown sugar
- 3 eggs
- 15 oz can pumpkin puree
- 1 Tablespoon vanilla
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons nutmeg
- 4 cups flour
- 1 teaspoon salt
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ cups high quality milk chocolate chips
- 1 ½ cups high quality semi-sweet chocolate chips
INSTRUCTIONS
- Preheat oven to 375 degrees. Place the oven rack in the middle of the oven.
- Combine butter, sugar, and brown sugar in the bowl of a stand mixer. Using the paddle attachment, beat on medium-high for 3 minutes, scraping down the bowl as needed.
- Add eggs, pumpkin puree, vanilla, cinnamon, and nutmeg to the bowl. Mix on medium-high until combined. The dough should look grainy.
- Add flour, salt, baking soda, and baking powder. Mix on low for about 5 seconds. You should still see a lot of unmixed flour.
- Add chocolate chips. Mix on medium-low just until the dough is completely mixed.
- Remove the bowl from the mixer. Use a spatula and mix the dough together by hand to make sure there are no pockets of unmixed dough.
- Double stack two cookie sheets. This is my trick for keeping the bottoms of the cookies nice and soft.
- Using a #30 (1.2 oz) cookie scoop, scoop 12 cookies onto the stacked cookie sheets. Bake 1 stack of cookies at a time. Bake for about 11-13 minutes. Cookies should feel firm on the top to the touch but still soft in the middle. Don’t over bake or cookies will be dry and cake-like. I like to pull my cookies out when they are still slightly underbaked. They will set up when they are completely cooled.
- Let cookies cool on the baking sheet for 10-12 minutes and then transfer them to a cooling rack. Repeat with remaining dough.
- Keep cookies stored in an airtight container at room temperature.
