I have to say I'm really excited for Grady's first birthday. My sister has a wonderful day in mind, and let's be honest, the party is really for the adults. I just know Grady will go to town on the smash cake we make him, but it's not like he'll remember any of this. All that said, let's get down to cookie business.
Just right for an afternoon cup of coffee with slightly sticky tops to match the slightly sweet pumpkin and chocolate. Maybe I'll sneak one to G-man before his big birthday.
Chocolate Chip Pumpkin Cookies (makes 35-40 smallish cookies)
2 c all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1/2 tsp ground cinnamon
Scant 1/4 tsp cayenne pepper (optional)
1 c brown sugar
1/4 c molasses
2 large eggs
1 c pumpkin puree
1/2 c coconut oil, melted (vegetable oil may be substituted)
Splash of bourbon (vanilla extract may be substituted)
1 c semisweet chocolate chips
- Preheat oven to 350º. Line a cookie sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, soda, cinnamon, salt, and cayenne (if using). Set aside.
- In a large bowl, beat brown sugar, molasses, and eggs until just combined. Add the pupmkin puree, coconut oil, and bourbon. Beat until smooth. Add the flour mixture to the wet mixture and fold a few times before beating on low speed until almost fully incorporated. Alternately, you could do this completely by hand. Pour chocolate chips into the batter and fold in using few strokes. Let stand five minutes.
- Using a tablespoon, portion cookies onto the prepared cookie sheet, leaving about an inch between cookies. Bake 12 minutes or until tops have set. Let cookies cool fully on wire racks.