Soft and Chewy Pumpkin Chocolate Chip Cookies

Personally, I am not a fan of pumpkin-flavored food, but I gave this a try and was pleasantly surprised. The pumpkin flavor was not overpowering, so it felt more like a chocolate chip cookie than a pumpkin cookie.

Total Time: 1 Hour, 10 Minutes (Prep - 1 Hour, including chill time / Cook - 10 Minutes)

Servings: 18 cookies

Ingredients

• 1/2 cup unsalted butter, melted and cooled slightly

• 1 1/2 cups all-purpose flour

• 2 teaspoon pumpkin pie spice *

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup light brown sugar, packed

• 1/4 cup Karo corn syrup

• 1/3 cup canned pumpkin *

• 1 teaspoon pure vanilla extract

• 1/2 cup chocolate chips or choice (milk, semi-sweet or dark)

Notes

* If you don't have pumpkin pie spice, you can use the following: 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, 1/8 teaspoon nutmeg and 1/2 teaspoon ground allspice.

* Make sure you use canned pumpkin, not canned pumpkin pie filling. There is a difference.

Instructions

1. Melt butter and let cool slightly.

2. In a medium bowl, combine flour, pumpkin pie spice, baking soda and salt. Whisk to combine and set aside.

3. In another medium bowl, combine melted butter, brown sugar and corn syrup. Whisk to combine.

4. Add pumpkin and vanilla to wet mixture and whisk again.

5. Add the flour mixture to the pumpkin mixture and stir until just combined.

6. Add chocolate chips and stir again.

7. Cover bowl and place in the fridge to chill for at least 30 minutes. For best results, chill dough for 1 hour (firms and sets in place better).

8. Preheat oven to 350 degrees and line two baking sheets with parchment paper or spray with nonstick spray.

9. Spoon batter onto sheets and roll into balls. Bake for 10 minutes. Let cool for 10 minutes.