The Lovell Table

I can’t hold back from pumpkin baking at the first signs of fall and I don’t think you should either.

The Rye flour makes these pumpkin cookies extra comforting- the perfect way to welcome fall even if it is still 90 plus degrees out here in the south.

Ingredients

• 1 cup dark brown sugar
• 1 cup + 2 tablespoons Rye Flour
• 1 cup all purpose flour
• 1 egg
• 1 teaspoon vanilla extract
• 1 tablespoon maple syrup
• 1/2 cup pumpkin puree
• 1/2 cup chocolate chips
• 1/2 cup unsalted butter at room temperature
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Method

1. Heat oven to 375 degrees
2. Whisk together dry ingredients (flours, salt, baking powder and baking soda) in a bowl
3. In a stand mixer fitted with a paddle attachement combine butter and sugar
4. Once the butter ans sugar are combined add in the maple sryup, vanilla extract, and egg mixing on low with the paddle until combined
5. Add in the pumpkin puree and mix on low until combined
6. Gradually add the dry ingredients to the stand mixer
7. Once the batter is completly combined fold in the chocolate chips with a spatula
8. Scoop cookies onto a sheet pan lined with parchment paper (you may use two or three) and bake in batches for 12 minutes

Watch me make these cookies on Instagram!