Pumpkin Espresso Chocolate Chip Cookies
Lately, I’ve been obsessed with espresso. I love the bold flavor and the way it compliments other things, like chocolate and spices. I wanted to make an espresso treat for fall and then it clicked. Why not combine my love for chocolate chip cookies with pumpkin and espresso. This Pumpkin Espresso Chocolate Chip Cookie recipe is the perfect mix of fall and bold espresso flavor. Goes great with your morning coffee or as an evening sweet treat!!
Pumpkin Espresso Chocolate Chip Cookies
Bold espresso meets the cozy flavor of pumpkin spice in these Pumpkin Espresso Chocolate Chip Cookies. They're extra gooey and sure to be a Fall favorite!
Servings: 18 cookies
Ingredients
- 1/3 cup pumpkin blotted
- 1/2 cup butter melted
- 1 cup brown sugar
- 1 egg
- 1.5 tsp vanilla extract
- 1.5 cup flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp cloves
- 1 tbsp espresso instant powder or fresh from grinder
- 2/3 cup chocolate chips
Instructions
- In a large bowl, whisk together pumpkin, butter, and brown sugar
- Add the egg and vanilla. Mix until smooth
- Next, add the flour, salt, baking soda, baking powder, spices, and espresso. Stir until well combined
- Finally, fold in the chocolate chips
- Place the dough in the fridge for 30 minutes to chill. This step is optional, but helps prevent the cookies from overly spreading
- While the dough chills, preheat the oven to 350F
- After the dough is chilled, scoop about a tablespoon and roll into balls. Bake for 10-11 minutes or until edges are set, but center is still slightly under-baked. This is the key to a gooey cookie. If you prefer a less gooey cookie, bake for 2 extra minutes or in increments of 1 minute until the center is set.
- Allow to cool before serving so the cookies don't fall apart! Enjoy!
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