10/4 Pumpkin Chocolate Chip Muffin Tops

I could call them cookies, but these definitely resemble the best part of a muffin more than they resemble a cookie. This recipe is based on Chocolate Chip Trips. I doubled some parts of the recipe and not others, so it made an awesome consistency. My Monday night seminar classmates were very happy to eat the cookies. My professor said, "Well, now you've raised the culinary bar."

Pumpkin Chocolate Chip Muffin Tops
1 cup white flour
1 cup whole wheat flour
1.5 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 tsp pumpkin pie spice
1 egg
1/4 cup white sugar
3/4 cup brown sugar
3 tablespoons butter, melted
1 cup pumpkin puree
1 tsp vanilla
1 1/4 cup chocolate chips (or however much you choose)


1. Preheat the oven to 325 degrees F. Lay parchment paper on two baking sheets.
2. Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside.
3. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the butter, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.
4. Scoop heaping spoonfuls of the batter, spacing the cookies at least 2 1/2-inches apart.
5. Bake for about 14-16 minutes or until a toothpick inserted in the center comes out dry. Transfer the cookies to a wire rack to cool completely.