My pantry is filled with cans of pumpkin. They were less than half price at the grocery store last week, and I don’t think non-pumpkin-lovers realize how difficult it is to find in the off-season. So I grabbed a few (massive) cans, and am determined to try as many pumpkin recipes as possible.

The cookies I like best are crunchy on the outside, and chewy closer to the middle. Nearly all of my favourite recipes result in this texture, and I wouldn’t change them for the world. However, the other cookie-eater in the house likes soft cookies. Not underbaked…more like pillowy. Cakelike. So in an effort to satisfy Mr. O’s cookie texture preference, and to fulfill my pumpkin dreams, I baked these.

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Pumpkin Chocolate Chip Cookies
3 cups flour
pinch of salt
1/2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp ginger
pinch of ground cloves
1 cup butter, softened
3/4 cup brown sugar
1 cup white sugar
1 egg
1 tsp vanilla
1 1/4 cups pumpkin puree
1 1/2 cup chocolate chips

In the bowl of a mixer, beat the butter and sugars until light and fluffy. Add egg, beating until fully incorporated. Beat in vanilla and pumpkin, set aside.

In another bowl, whisk together flour, salt, baking soda, baking powder and spices. Slowly add dry ingredients to wet ingredients, mixing well. Stir in chocolate chips.

Drop by the tablespoon-full (or cookie-scoop-full) onto a greased or lined cookie sheet. Bake at 350 degrees for about 15 minutes, or until browned around the edges (they will spring back when you touch them).

These taste MUCH better once they’re cooled. The chocolate chips won’t be as melt-y, but you’ll be able to taste the spices. Which, for me, is the most important part of ANY pumpkin dessert. Enjoy!