Chocolate chip pumpkin cookies

Well it's now officially fall for me because we have gone apple picking. Apple picking at Lynoaken Farms has become an early October tradition since my husband and I got married. We go with a bunch of family members from both sides of our family and it's always a good time. Another part of this tradition is that I always bring a post-picking treat for everyone. This year I went with these chocolate chip pumpkin cookies. I was inspired by a recipe from the amazing Sally of Sally's Baking Addiction for these cookies. I only changed it up a little. I doubled the below recipe and put semi-sweet chocolate chips in one batch and white chocolate chips in the other batch. I was pleasantly surprised at how much I enjoyed the ones with the white chocolate in them. They really complimented the pumpkin flavor and didn't overwhelm it. Even my mom who was resistant to try those claiming she didn't like white chocolate, also agreed after reluctantly giving one a try (and then a couple more). Don't get me wrong, the semi-sweet chocolate ones were also delicious, but I highly recommend giving the white chocolate a try.

I love the tip from Sally to press in a few extra chips into the top of cookies after taking them out of the oven. It really makes them look a lot prettier! I've made them a couple times now and they are best enjoyed a day after they are baked so that the pumpkin and spice flavors really come through. This recipe will make about 2 dozen cookies.

Chocolate chip pumpkin cookies
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1/4 packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
6 tablespoons pumpkin puree
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1-1/4 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/8 teaspoon ground ginger 
1/2 cup white chocolate or semi-sweet chocolate chips

In a large bowl whisk together the melted butter and sugars until there are no lumps. Whisk in the vanilla and pumpkin until smooth. Set aside.

In a medium bowl, whisk together the dry ingredients (flour through ginger). Pour into the wet ingredients and stir with a wooden spoon until combined. Stir in the chocolate chips. Cover and chill for 30 minutes (or overnight).

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper. Roll the dough into 1 tablespoon balls and place on the baking sheet. The cookies will not spread much in the oven so use your fingers to flatten the dough. 

Bake for 8-11 minutes. You want to cookies to just start to be turning golden on the bottom. They will look under-baked, but you don't want them to dry out or burn so watch them carefully. Remove the trays from the oven and let them sit for 10 minutes. You can press a few chocolate chips in the top of each cookie and flatten them out a bit more if you want. Then remove the cookies to a wire rack to cool completely.

Store the cookies in an airtight container.