• Harry

Fall in Love With This Fall Take on a Classic

Some flavor combinations are not so normal and people can be a little scared of them but there are a lot of amazing flavors out there. One that I like to show off at this time of year is pumpkin and chocolate. If you think about it, we already have spiced chocolate beverages, truffles, and fillings. So I took a chocolate chop cookie and crossed it with some pumpkin-y goodness. Check out the recipe below!



Pumpkin Chocolate Chip Cookies


375g All Purpose Flour

1 tsp Baking Soda

1 tsp Baking Powder

1 ½ tsp Ground Cinnamon

¾ tsp Ground Nutmeg

¼ tsp Ground Clove

½ tsp Salt

340g Granulated Sugar

225g Unsalted Butter, soft

270g Pumpkin Puree

1 ea Egg

1 tsp Vanilla

225g Chocolate Chips



1. In the bowl of a stand mixer, beat the butter and sugar for about 5 minutes.


2. Add the eggs one at a time, mixing between each. Then follow with the vanilla.


3. In a new bowl, whisk the spices, baking soda, baking powder, and salt.


4. Add half of the flour mixture to the butter mixture and beat slightly.


5. Add pumpkin puree followed by remaining flour mixture and beat until flour is barely visible.


6. Add the chocolate chips and mix until incorporated.


7. Portion dough into 2 tablespoon sized balls and place on a cookie sheet. Freeze dough for 30 minutes.


8. Bake dough on a lined cookie sheet in a 350°F oven for 15-20 minutes.

This dough is a little tricky to bake. Make sure the center does not fall when pressed to make sure they are baked through, but they can be slightly under baked for a more gooey consistency and it's delicious.

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