I think I did it again! I made a true pumpkin version of my CCCs. They keep their crispy outside/chewy inside texture, but add the flavors — and even a touch of color — of fall. Yes, even a bit of bourbon. 🥃

KATTY’S PERFECT PUMPKIN CHOCOLATE CHIP COOKIES (CCCs)

1 stick butter (salted), softened
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/4 cup white sugar
1/4 cup turbinado sugar
¾ cup light brown sugar, firmly packed
1½ teaspoons vanilla extract
1 egg yolk
1 tablespoon bourbon
2 tablespoons pumpkin puree
3/4 cup chocolate chips
sea salt to sprinkle as a finishing touch

Cream the butter and the sugars until light. Scrape down the sides of the bowl. Combine egg yolk, pumpkin, bourbon and vanilla. Mix with butter/sugar just till incorporated. Scrape down the bowl again.

Sift flour, baking soda, salt and spices into a separate bowl. With mixer on low, slowly add dry ingredients. Mix only until combined: do not overmix. Fold in chocolate chips.

If you can wait (!), refrigerate the dough overnight, or better still, for 24-36 hours. People say it makes ’em better.

Preheat oven to 350 degrees F. Adjust racks to lower and upper thirds of the oven. I used an ice cream scoop to portion the dough. Space them 2 inches apart. I made 19 big, beautiful cookies with a remainder of dough that didn’t quite make one more. But tasted so yummy raw! Shhhh. Our secret.

Mishu supervised and approved!