{NON-CAKEY} PUMPKIN SPICE CHOCOLATE-CHIP COOKIES

I’m not sure if it has been discussed here on the blog, but it’s time we talk about my closet obsession with Taylor Swift. (I guess not so closet anymore.) Seriously, I love Taylor Swift and have listened to her music since some of her first ever songs. And her music just keeps getting better and better!

I also admit to feeling accomplished as a mom that my kiddo can seriously break it down to “Shake it Off” and “Bad Blood.” While the annoying Gummy Bear Song (have you guys ever listened to that?! Youtube it, your life will never be the same…) remains his favorite dance song, he gets seriously excited when Taylor Swift gets turned on.

While I’m admitting these things, I might as well tell you that I also follow her on Instagram (religiously read all her posts) and may or may not read articles about her because I’m creepy like that. Anyways, it’s no secret that Taylor likes to bake and I’ve read she’s really good at it. When I read somewhere that this pumpkin chocolate-chip recipe is her go-to for the Fall, I knew I owed it to Taylor to try it out. Because that’s totally normal right?

Ingredients

• 1/2 cup unsalted butter
• 1/4 cup white sugar
• 3/4 cup light brown sugar lightly packed
• 1 large egg yolk discard whites or save for another recipe
• 1 teaspoon vanilla I use Mexican vanilla
• 1/3 cup canned pumpkin NOT pumpkin pie filling; not an entire can
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon each ground cloves and nutmeg
• 1/4-1/2 teaspoon ground allspice
• 3/4 teaspoon baking soda
• 1 cups and 1/2 white all-purpose flour
• 2/3 cup chocolate chips

Instructions

1. Place the butter in a microwave-safe large bowl. Microwave for 45 seconds or until the butter is completely melted.
2. Whisk in the white and brown sugar until completely combined.
3. Make sure the mixture isn't too hot (don't want to cook the egg!) and then add in the egg yolk (I believe organic eggs add so much flavor and that is what I recommend/used.)
4. Add in the vanilla (if you have Mexican vanilla it is AWESOME) and canned pumpkin. Make sure your canned pumpkin is high quality and not watery. If it is watery your cookies will be more cakey. Drab the pumpkin with some paper towels if needed. Whisk until well combined.
5. ....................................

for full recipes please see : www.chelseasmessyapron.com

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