Carolina AM Recipe: Chocolate, Pumpkin Cookies

Pumpkin Chocolate Cookies

Yields 5 dozen cookies

All Purpose Flour 2 1/4 cups

Baking Powder 1 teaspoon

Baking Soda 1/2 teaspoon

Kosher Salt 1/2 teaspoon

Pumpkin Spice 1 1/2 teaspoon

Unsalted Butter, softened 16 tablespoons

Brown Sugar 1/2 cup

Granulated Sugar 1/2 cup

Pumpkin         1 – 15 oz can

Eggs, room temperature         2 lg

Vanilla Extract       1 teaspoon

Chocolate Chip, milk or dark 2 cups

Pecans, chopped 1 cup

1.  Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.

2.  Whisk together the flour, baking powder, soda, salt, and spices in a medium bowl.

3.  In a separate bowl, beat together the butter and sugars.  Taking time to scrape down the bowl. About 1 minute on low speed and 2 on medium speed.

4.  Add the pumpkin, eggs and vanilla, beating to blend.

Slowly add the dry ingredients, beating to blend. Stir in the chocolate chips and pecans

5.  Using a tablespoon cookie scoop or soup spoon, drop the dough onto the 2 prepared baking sheets, pressing down to flatten them. Bake them on the middle oven rack for about 18-20 minutes, until the edges are lightly browned. Remove the cookies from the oven, and let them cool on the baking sheets 5 minutes before transferring them.

6.  When the cookies are completely cooled.  Wrap loosely, and store for several days at room temperature; freeze for longer storage.