Pumpkin and Tahini Chocolate Chunk Cookies
Ingredients
- ¼ cup butter softened
- ½ cup pumpkin puree
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
- 2 heaping tablespoons tahini
- 1 ¼ cups all-purpose flour
- ¼ teaspoon cinnamon
- ½ teaspoon baking powder aluminum-free
- ¼ teaspoon salt
- 1 bag dark chocolate chunks about 11.5 ounces
- sea salt for the tops optional
Instructions
- First, stir together the butter, pumpkin, and sugars until well blended. Then stir in the egg, vanilla extract, and tahini until combined.
- Then stir in the flour, cinnamon, baking powder, and salt. Once a soft dough forms, stir in the chocolate chunks. Cover and refrigerate for at least 30 minutes, up to overnight.
- Scoop or drop the dough onto a baking sheet covered in parchment paper or a baking mat. Sprinkle with sea salt if using. Bake in the upper 2/3 of your oven at 350°F for 12 minutes. Remove to a cooling rack.
Notes
You can use less chocolate if you like, or even skip the chocolate in these. I mention this because my dad really likes pumpkin cookies but prefers them without chocolate. I fundamentally disagree. BUT these are still really flavorful and cake-like even if you skip the chocolate. Just be aware that it will likely make a few less cookies.