Combine the warmth of pumpkin spice with the bold flavor of espresso in these delectable chocolate chip cookies, a Chef Bryan original. Perfect for autumn and any coffee lover, these cookies are sure to be a hit!

INGREDIENTS

1 cup unsalted butter, softened

1 cup brown sugar

1/2 cup granulated sugar

1/2 cup pumpkin puree

2 large eggs

2 tsp vanilla extract

2 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/2 tsp ground cloves

2 tbsp instant espresso powder

1 1/2 cups chocolate chips

INSTRUCTIONS

1) Preheat your oven to 350F (175C). Line baking sheets with parchment paper.

2) In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the pumpkin puree, eggs, and vanilla extract, mixing well until fully combined.

3) In another bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and instant espresso powder.

4) Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.

5) Use a cookie scoop or tablespoon to drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

6) Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.

7) Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy with a cup of coffee or your favorite fall beverage!