Pumpkin Mocha Chocolate Chip Cookies

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PREP TIME: 15 MIN

COOK TIME: 10 MIN

TOTAL TIME: 25 MIN

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Soft pumpkin chocolate chip cookies with a cinnamon mocha glaze. These make excellent breakfast cookies.

Ingredients

• 1 1/4 Cups Packed Brown Sugar
• 1/4 Cup Sugar
• 3/4 Cup Unsalted Butter ( Room Temp)
• 1/2 Cup Pumpkin Puree
• 1 Large Eggs (Room Temp)
• 1 Egg Yolk
• 2 Tsp Vanilla
• 2 1/3 Cups of All Purpose Flour
• 1 Tsp Baking Soda
• 1 1/2 Tsp Pumpkin Pie Spice
• 1/2 Tsp Salt
• 1/2 Cup Semi Sweet Grand Chips(Ghirardelli)

Mocha Glaze

1 Cup Powdered Sugar

1/2 Tsp Mocha Capp Powder(Hills Bros)

1/2 Tsp Vanilla

1/8 Tsp Cinnamon

2 Tbsp Milk(Room Temp)

Instructions

Make sure your Butter and eggs are room temperature and this dough will come together beautifully!

1. With a stand mixer or handheld mixer beat butter and white sugar for about 2 minutes. Scrape sides and bottom of the bowl and add brown sugar. Mix in high speed for one minute until incorporated well.
2. Next add vanilla, eggs and pumpkin puree and mix for about one minute until mixed well. It will look broken up and that is ok it will come together with the dry ingredients.
3. In a separate bowl sift your flour, baking soda, pumpkin pie spice and salt.
4. Add the dry ingredients to your creamed mixture in two portions on low speed once everything is combined scrape the sides and bottom of your bowl and mix genttly.
5. Add chocolate chips and mix until combined.
6. Allow dough to chill for 3-4 hrs.
7. Drop the dough by about 1/4 cup balls add the caramel on the center and close the dough ball. Then place onto baking sheet about 3" apart make 6 cookies at a time they are large. (If you have a large ice cream scoop that is the best one to use)
8. Bake at 350 degrees for 10-12 mins until golden brown on the bottom.
9. When cookies are ready add more chocolate chips on top and allow to cool completely. (Cookies are also amazing not fully cooled a bit warm they will just be really soft).
10. Once cookies have cooled add all ingridients for glaze and mix until combined. Swirl the cookies on top gently with a spoon and allow glaze to set for about 10 mins.
11. Makes about 12 large cookies!

TIPS

1. With a napkin strain the pumpkin a bit to take out some of the moisture.
2. Do not bake if the dough is too soft they will spread too much and be crunchy. Allow to chill.
3. These cookies will rise, once they’ve been out of the oven for a little while they will grab they’re shape.
4. The raw cookie dough refrigerates beautifully and can be used for up to 5 days refrigerated and up to 1 month frozen.
5. Share your pics with me on social media! #sweetmelibakery