Pumpkin Chocolate Chip Cookies

By DrePlackett

Ingredients

• 2 1/2 cups all-purpose flour, preferably organic
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 1/2 tsp. cinnamon
• 3/4 tsp. nutmeg
• 1/2 tsp. ground cloves
• 1/2 tsp. sea salt or kosher salt
• 1 stick unsalted butter
• 1 1/2 cups organic unrefined cane sugar (regular sugar works fine)
• 1 egg
• 1 cup canned pumpkin
• 1 tsp. vanilla extract
• 1/2 cup slivered almonds (optional. I don't use them.)
• 1 cup semi-sweet chocolate chips
• Glaze
• 1/4 lb bittersweet chocolate

Preparation

Step 1

Preheat the oven to 375 degrees

In a stand mixer, or with a hand-held mixer, beat the butter and sugar until light and fluffy. Beat in the egg, pumpkin, and vanilla extract.

In a medium bowl, combine the flour, baking powder, baking soda, spices and salt.

Gradually mix the dry ingredients into the butter mixture. Fold in the almonds and chocolate chips.

Drop about a 1 oz scoop onto a greased cookie sheet

Bake cookies for 8 to 10 minutes, rotating the sheet halfway through for even browning. Remove from the oven and transfer to a wire rack to cool

Meanwhile, melt the bittersweet chocolate in a double boiler (or microwave) until smooth. Using a fork, drizzle the chocolate over the cookies.