Heavenly Pumpkin Spice Coffee-Chocolate Chip Cookies

By: Sarah – New Milford, CT – Recipe Contest 2015

“Pumpkin and chocolate come together in perfect harmony in these delicious Fall treats!”

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.

INGREDIENTS

Featured ingredient: Pumpkin Spice Coffee 8 oz. Bag Ground

• 3/4 cup (1 & 1/2 sticks) unsalted butter, softened at room temperature
• 6 tablespoons canned pumpkin
• 3/4 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 & 3/4 cups all-purpose flour
• 1/3 cup Door County Coffee Pumpkin Spice ground (or Door County Breakfast Blend Coffee when Pumpkin Spice Ground Coffee is not available)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon ground cinnamon
• 1 cup dark or bittersweet chocolate chips
• 1 cup semi-sweet chocolate chips
• 1/2 teaspoon coarse sea salt

INSTRUCTIONS

1. Preheat oven to 350°
2. In bowl of stand mixer fitted with paddle attachment beat butter, pumpkin and sugars on medium speed until combined and smooth.
3. Add eggs and vanilla, beat on low speed to combine.
4. In a medium bowl, whisk together flour, Door County Coffee, baking soda, salt, pumpkin pie spice and cinnamon.
5. Gradually add flour mixture to butter mixture, beat on medium speed to combine, scraping sides of bowl as needed.
6. Stir in chocolate chips.
7. Drop by rounded tablespoonfuls onto parchment-lined cookie sheets.
8. Lightly sprinkle tops with sea salt.
9. Bake one cookie sheet at a time on middle oven rack for 11-14 minutes, or until light golden brown and cookies appear mostly done.
10. Allow to cool on cookie sheets for 5 minutes before removing to wire rack to continue cooling.
11. Serve warm or at room temperature with a mug of your favorite Door County coffee.

Yield: About 32-36 cookies