This is such a great recipe and actually came out better and tastier than I thought it would. Originally, when I first made this recipe I was going for a deep rich pumpkin taste. So I was ecstatic when it came out waaaaay better! It doesn’t have that rich pumpkin taste that I was going for but it’s super moist and almost cake like. It has a subtle pumpkin taste which I actually prefer over the deep prominent pumpkin flavor. I think going heavy on the pumpkin would take away from the cookie.
So if you’re someone who doesn’t dig pumpkin too much even you will enjoy this cookie. And if you’re a pumpkin freak, like me, you will love this cookie too!!!!
1 cup of butter (2 sticks, softened)
1 cup sugar
1 cup of brown sugar
2 tsp vanilla
3 cups all purpose flour
1 tsp baking soda
2 tsp hot water
1/2 tsp salt
1 cup milk chocolate chips
1 cup semi sweet chocolate chips
1/2-3/4 cup fresh or canned pumpkin purée
Preheat oven to 350°.
Cream butter, then add sugars and cream well.
Beat in eggs singly.
Stir in vanilla.
Dissolve baking soda in hot water then add to batter.
Add salt, flour, chocolate and pumpkin and mix well.
Drop by rounded tablespoon on to ungreased cookie sheet.
Bake for 10 minutes or until edges are slightly browned. Cookies might look doughy in the middle but they will set more once they are cooled.
Let cookies cool on sheet for 2 minutes then transfer to cooling rack.
Store cookies in air tight container for up to 5 days.
Get comfy and grab a cookie and maybe a nice cold glass of milk or even a nice ice cold Bailey’s………..who said cookies were just for kids? 😉