½ cup stick butter, melted
¾ cup packed light brown sugar
¼ cup granulated white sugar
2 tablespoons maple syrup
2 teaspoons pure vanilla extract
½ cup pumpkin purée
1⅔ cups all purpose flour
1¼ teaspoon ground cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon baking soda
⅓ teaspoon salt
¾ cup chocolate chips, divided
Preheat the oven to 350°F. Microwave the butter for about 30 seconds to just barely melt it (half soft and half melted).
Combine the butter, brown and white sugars together in a bowl. Beat until creamy and paler in color and the sugar has dissolved. Whisk in the syrup, vanilla and the egg until mixed through. Whisk in the pumpkin purée. Add the flour, cinnamon, nutmeg, cloves, baking soda and salt, mixing until just combined. The dough will be very soft because of the pumpkin. Don’t be tempted to add any more flour. Fold in half of the chocolate chips. Cover the bowl with cling wrap and refrigerate for an hour for easier handling.
Using a cookie scoop or a tablespoon, scoop out 1½ tablespoons worth of dough and drop onto a prepared cookie sheet lined with parchment paper. Lightly flatten each cookie with the palm of your hand and press in the remaining chocolate chips onto the tops of each cookie.
Bake for about 10-11 minutes. The cookies will look pale and puffed up, but should be golden around the edges. DO NOT OVERBAKE or your cookies will become hard once they have cooled. Allow to cool on the baking sheet for about 30 minutes
Our Napa Valley Estate Moscato is the obvious choice because of the sweetness, but it might be fun to try with our Napa Valley Estate Cabernet Sauvignon if you’re a cocoa and Cabernet Sauvignon lover.