Pumpkin and Chocolate - A New Classic Pairing

There is something mysteriously sublime about the unlikely combination of pumpkin and chocolate in desserts. The earthy, warm qualities of pumpkin echoed by fragrant spices of cinnamon and nutmeg is the perfect foil for dark chocolate. She sharpness of the chocolate contrasts so beautifully with the homey pumpkin flavors, making this pairing seem classic yet extremely modern at the same time.

These soft, cake-like pumpkin chocolate chip cookies really hit the spot in the fall when you no longer crave light fruit desserts and ice creams. They are easy-to-make and extremely addictive. Here is the recipe:

Pumpkin Chocolate Chip Cookies

2 1/2 cups all-purpose flour
1 t baking soda
1 t baking powder
1 1/2 t ground cinnamon
1/4 t allspice
1/8 t ground cloves
1/2 t nutmeg, freshly grated
1/2 t salt
1 c granulated sugar
1/2 c light brown sugar
1/2 cup unsalted butter, softened
1 cup pumpkin puree
1 egg
1 t vanilla extract
1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 F and lightly grease baking sheets.

Combine flour, baking soda, baking powder, spices and salt in a medium prep bowl. In a separate large bowl, cream the butter with the sugars until light and fluffy. Add pumpkin, egg and vanilla and mix until smooth. Slowly beat in dry ingredients until just blended. Fold in chocolate chips.

Using a cookie scoop or tablespoon, drop walnut-sized spoonfuls of dough onto baking sheets.

Bake cookies for about 15 minutes. Cool slightly on baking sheets and transfer to wire racks to cool.

Makes about 30 large cookies