Recipe: Kneaders’ Pumpkin Chocolate Chip Cookies

These autumnal pumpkin chocolate chip cookies come courtesy of a new cookbook — “Kneaders Bakery & Café: A Celebration of Our Best Recipes and Memories” (Shadow Mountain, $34) — by Colleen Worthington.

Worthington is the cofounder of the Kneaders chain, which has locations from Nevada to Colorado. Their baked goods, especially their cinnamon bread French toast and this cookie recipe, are indulgent and delicious. Feel free to use nuts or raisins instead of chocolate chips, or combine walnuts and chocolate chips — or just go all chocolate.

Pumpkin Chocolate Chip Cookies

Makes 6 dozen cookies

INGREDIENTS

3 sticks butter, softened

1½ cups brown sugar

2 eggs, slightly whisked

1 (16-ounce) can pumpkin puree

2¾ cups all-purpose flour

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon dried ginger

1 cup chocolate chips

1 cup nuts (optional)

1 cup raisins (optional)

DIRECTIONS

Preheat oven to 400 degrees.

Using a stand mixer with paddle attachment on medium speed, cream together butter and brown sugar until butter starts to lighten and the mixture becomes fluffy.

Add eggs and pumpkin puree. Mix for one minute on low speed. Scrape down the sides of the bowl. Mix again for one minute.

In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger and salt.

Add the dry ingredients to the wet and mix on low speed for one more minute until incorporated. Fold in the chocolate and the nuts or raisins, if desired, by hand.

Using a 2-ounce cookie scoop or a spoon, scoop into 2-inch balls. Place on baking pans lined with parchment paper. Bake for 15–17 minutes, until the outside edges are brown.

Remove from the oven and let sit on the pan for 10 minutes to finish baking, then transfer to cooling racks to cool.

—  Courtesy Colleen Worthington, “Kneaders Bakery & Café: A Celebration of Our Best Recipes and Memories” (Shadow Mountain, $34)