These cookies have a great crispy texture!
This recipe was very easy and you just mix ingredients – except if you want to brown your butter. And I did! I’m hooked on brown butter now!
In a large mixing bowl beat the melted or browned butter with the white and brown sugar for 2 minutes. Add the vanilla, pumpkin and the egg yolk. Blend until just combined.
In another bowl, whisk together flour, cornstarch, salt, baking soda, cinnamon and pumpkin pie spice. Gradually combine the wet ingredients with the dry, mixing until a soft dough forms. Add chocolate chips and mix. Cover bowl with plastic wrap and chill for 1 hour.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Scoop balls of dough using a cookie scoop and put on baking sheet. Push down each ball so that the tops are flat, and add a few more chocolate chips in the top of each cookie. Bake for 10-12 minutes or until golden brown on the edges. The longer you bake them the more crispy they will become. Let cookies cool for 5 minutes on the baking sheet before moving to a cooling rack to cool completely.
These were very good! My neighbor voted this one her favorite!
I made a batch of these as pumpkin snickerdoodles too. I added cinnamon chips instead of chocolate chips and rolled in cinnamon sugar before baking.
Good for your soul 
Leave a comment