tgl fall bucket list: the best pumpkin cookies

I stumbled upon this recipe via Pinterest two years ago, and it has never disappointed. While pregnant with Saylor, I would essentially whip up a batch every week, keep a few for myself, then send the rest into work with B. Keep in mind my husband worked at the time for a lab studying the ketogenic diet (meaning: low carb/sugar), but his coworkers snatched up these puppies in minutes each time he delivered them. THAT'S how good they are :)

INGREDIENTS

• 1 and 1/2 cups (190g) plain/all-purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons cornflour/cornstarch
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup (115g) unsalted butter, melted
• 3/4 cup (150g) light brown sugar
• 1/3 cup (75g) canned pumpkin puree
• 1 teaspoon vanilla extract
• 1 cup (175g) chocolate chips, and some extra for topping

INSTRUCTIONS

1. Preheat the oven to 350F, and line a baking tray with parchment paper or a silicone mat. Set aside.
2. Whisk together the flour, baking soda, cornflour, salt, and spices. Set aside.
3. Whisk together the butter and sugar until combined. Add the pumpkin puree and vanilla, and mix until combined.
4. Add the dry ingredients, and mix until just combined. Fold in the chocolate chips.
5. Roll the dough into 1.5oz balls, about 14 balls. Place on the prepared baking tray, and press the extra chocolate chips on top.
6. Bake for 10 - 12 minutes. Do not over-bake. They will look very soft in the centre, but they will set whilst cooling.
7. Allow to cool on the baking tray for 10 - 15 minutes before transferring to a wire rack to cool completely.

happy baking,

trish
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