Soft, pumpkiny, delicious cookies with just the right amount of spice and bit of chocolate to make the perfect pumpkin cookies.
This past week the weather turned colder. The mountains even saw a dusting of snow. While I love the snow, I was have been really loving the colors of fall and the changing seasons. Fortunately, the weather seems to be warming back up, at least a little.
I felt like I wanted to embrace the fall weather while I could, so I pulled out the pumpkin. I like pumpkin cookies, but sometimes I feel like they aren't balanced out right with the spices. I liked these cookies because they are soft and cakey and the spice level is just right for me. I really like the difference that the cake flour makes in the texture.
*Adapted from abountifulkitchen.com
1/2 cup unsalted butter softened
1 1/3 cups sugar
1 eggs
1 scant cup pumpkin
1 teaspoons vanilla
2 1/2 cups cake flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
1 cups chocolate chips (I used milk, but you could use whatever you want)
Preheat oven to 350. Line baking sheets with parchment. You can also grease the pan if you don't have parchment.
Cream butter and sugar in the bowl of a stand mixer until light and fluffy. Add egg, pumpkin, and vanilla. Beat 2 more minutes. Add flour, salt, powder, soda and spices. Beat until completely mixed in, scraping down the edges as needed. Stir in chocolate chips.
Drop dough by the tablespoon on to the prepared baking sheet. Bake for 10-12 minutes. Cool for about 5 minutes on baking sheet before moving to a cooling rack.
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