Pumpkin Chocolate Chip Cookies

Chocolate chip cookies are my all time favorite cookie so I really wanted to turn it into a fall cookie.  Pumpkin puree was the best choice I thought so that is what I added into the cookie along with a few pumpkin pie spices.  These turned out to be one of the best Chocolate chip cookies I have ever had and you cannot even taste the pumpkin.  The spices do come out just a little bit but they give the cookie just a new level of goodness.

First you will need to get a pie pumpkin ( you can use the pumpkin puree in a can but I did not like the flavor it gave the cookies)  Cut the pumpkin in half and clean out.  Lay the inside of the pumpkin face down in a baking dish.  Add a little water to the base of the baking dish put into the oven at 350 degrees.  Bake until the meat of the pumpkin is soft.
Once the pumpkin comes out of the oven spoon the meat into a mixing bowl.  With a hand mixer whip the meat into a puree.  Add 1 teaspoon of pumpkin pie spice, 1/4 teaspoon nutmeg,  and 3 table spoons of heavy whipping cream, whip until nice and creamy.  Set aside to cool.

Time to get your cookie batter mixed.  Use an electric mixer for this part. :)
Ingredients:  
3/4 cup unsalted butter, softened to room temp.
3/4 cup dark brown sugar
1/4 cup sugar
1/2 cup of your pumpkin puree
1 large egg, at room temp.
2 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Directions:    Oven at 350 degrees
1.  Combine butter, brown sugar, and regular sugar into the mixing bowl.  Mix on medium for one minute and make sure to scrape down the sides of the bowl.  Add in the pumpkin puree and mix for another minute.  Time to add in the egg and vanilla extract mix until well combined. 
2.  In a small bowl combine the dry ingredients flour, cornstarch, baking soda, and salt.  Slowly begin to add to the wet mixture and combine well.
3.  Time for the chocolate chips.  Add them in and fold, do not use the electric mixture. 
4. Drop balls onto the cookie sheet and bake for 10 minutes.
5.  EAT while hot or allow to cool.