Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/2 cup unsalted butter (1 stick, room temp)
  • 4 ounces cream cheese (cold and cut into 8 pieces)
  • 3/4 cup light brown sugar (packed)
  • 1/2 cup granulated sugar
  • 3/4 cup canned pumpkin purée
  • 1 teaspoon vanilla extract
  • 1 (12-ounce) bag chocolate chips

Instruction

  • Prep. Preheat oven to 350°F. Line baking sheets with parchment paper; set aside.
  • Dry ingredients. In a small mixing bowl, whisk together flour (2 cups), baking soda (1 teaspoon), salt (1 teaspoon), cinnamon (2 teaspoons), nutmeg (1/4 teaspoon), and allspice (1/4 teaspoon); set aside.
  • Wet ingredients + combine. In a large mixing bowl, using a handheld electric mixer on medium speed, cream together butter (1/2 cup), cream cheese (4 ounces), brown sugar (3/4 cup), and granulated sugar (1/2 cup) until light and fluffy. Beat in the pumpkin puree (3/4 cup) and vanilla (1 teaspoon) until combined. Gradually mix in the flour mixture to the butter mixture, until just combined (do not over mix). Stir in the chocolate chips (12 ounces).
  • Shape. Using a medium cookie scoop for the dough and drop onto prepared baking sheets 2 inches apart. Flatten slightly with wet your fingers. **If the batter becomes too sticky to release from the cookie scoop rinse scoop with water, shake off excess. and use it slightly wet).
  • Bake in the preheated oven, rotating pans halfway through, about 12-15 minutes. Allow to cool on cookie sheets 5 minutes then carefully move them to a wire rack to cool completely.