Pumpkin chocolate chip cookies

Just in time for the official start of fall, The Culinary Institute of America has created a foolproof cookie recipe that would be great for a special event or after-school hayride. 

Makes 36 cookies
1 cup whole-wheat flour
1 cup all-purpose flour
¾ tsp. baking soda
½ tsp. baking powder
½ tsp. kosher salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
2/3 cup room temperature butter
1 cup tightly packed brown sugar
1 cup unsalted canned pumpkin
2 large eggs at room temperature
l tsp. vanilla extract
2/3 cup miniature dark chocolate chips

1. Preheat oven to 375°F. Line baking sheets with parchment paper or lightly spray with cooking spray. Combine whole-wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon and nutmeg in bowl. Whisk to mix ingredients together and set aside.

2. In stand mixer fitted with paddle attachment, cream together butter and brown sugar on medium speed for 3 minutes or until very light and smooth. Scrape down bowl once to blend evenly. You may also mix butter and brown sugar together by hand until very light and smooth.

3. On medium speed, or by hand, add pumpkin, eggs and vanilla extract and blend until well-combined (mixture may appear curdled or broken, but this is OK), about 3 minutes. Scrape bowl down once or twice to blend evenly.

4. On low speed, add dry ingredients until just blended, about 2 minutes. Add chocolate chips and continue to mix until evenly distributed in batter, about 30 seconds.

5. Use 2 serving spoons to drop batter into mounds (about 2 Tbsps. each), 2 inches apart onto prepared baking sheets. Cookies will spread when baking.

6. Bake until bottoms are golden brown, about 15 minutes. Transfer to wire racks and let cookies cool completely. Store in an airtight container for up to 3 days. 

©2016 The Culinary Institute of America