Pumpkin Chocolate Chip Cookies
Last year I was on this crazy-woman quest to develop a pumpkin chocolate chip cookie recipe that wouldn’t be so puffy and cake-y. I came up with these Browned Butter Pumpkin Pudding cookies; which use a little less pumpkin puree, warmed (well, practically scorched, actually) butter, and pumpkin pudding mix to bring together a great pumpkin flavor with a classic chocolate chip cookie texture.
It was definitely the high point of my pumpkin baking season, and I made those cookies a thousand times last year. If you haven’t tried them, be sure to check them out!
But this year, I’ve been feeling a little more nostalgic and really craving a good, ol’ fashioned cake-y pumpkin chocolate chip cookie.
When I lived in UT, I seriously lived and died for the day Dunford Pumpkin Cookies were available in stores. I think they are absolutely perfect– cake–y on the inside, slightly tough on the outside (but in a good way– it’s hard to explain), and full of spice and gigantic chocolate chips. I haven’t seen them anywhere since I moved (I think they’re specific to UT, bummer), so I thought I’d try to make due with making my own.
This is actually a recipe I used a lot back when I was in college, before I was doing very much baking. And I remember my family going nuts over them on Christmas. So this recipe is one of the few I submitted to our family cookbook, and I’m kind of proud of it (simple as it may be).
These cookies are delightfully dense, cake-y, and full of big, fat milk chocolate chips! You’ll love every pumpkin-y bite.
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