I was inspired to create these cookies one afternoon when thinking back to when I worked at the Hi Country RV Park at home in the Yukon. My wonderful boss brought down a plate of similar cookies that I practically gorged on until customers started coming in. A few years back I was thinking of these delicious cookies and became determined to create my own.

These are fluffy and moist like cake, full of spice and chocolate. They are amazing. I remember telling my mom, and later my friend Caelin about them, both wrinkled their noses with “pumpkin AND chocolate… I don’t know” type sentiments. My mom still hasn’t had the chance to try them but Caelin was sold on first bite, stealing a second before I could tell her that I just brought enough for one for everyone (thankfully not everyone showed up to that morning’s class). These are the best straight out of the oven (in my opinion that’s how all baking should be eaten) but they are wonderful when kept in a not-totally sealed container (like muffins, they sweat) or are good even after they’ve been frozen and then thawed. Make them. Love them. Eat them until you pop, I know I will.

Pumpkin Chocolate Chip Cookies

Ingredients

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup brown sugar
• 2 large eggs
• 1 tsp vanilla
• 1 3/4 cup pumpkin puree (I use canned, but if you are industrious, make your own)
• 3 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 tsp ground nutmeg
• 1 tsp cardamom
• 1 tsp ground cloves
• 2 cups  semi-sweet chocolate chips

Directions

1. Heat the oven to 350 degrees F. Line cookie sheets with parchment paper (or lightly spray with non-stick spray).
2. Beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.
   

   Pumpkin added.

3. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.
4. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, cardamom, and cloves. Slowly mix the flour mixture into the pumpkin mixture in thirds.
5. Stir in the chips. The cookie dough is thick and gooey, gloppy even.
6. Plop the cookie dough in heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges and spongy to the touch.

Plopped and ready for the heat.

7.  Cool cookies on a rack when able to remove from the pan (2-3 minutes cooling on the pan). These can sit out for a couple days without issue (they are super moist) but are best stored in a tupperware that is left open on one side.

8. Pour a glass of milk, coffee, soy milk, etc. and eat.

Extra delicious closeup.