By Ashley Keenan

It’s time to add a seasonal spin on an old classic, adding pot, pumpkin spice, and everything nice to the traditional chocolate chip cookie. Whether you are planning the dessert line-up at American Thanksgiving, or just celebrating your inner basic bitch, these cookies will elevate any fall occasion. 

Directions

1. Preheat oven to 375

2. Line two baking sheets with parchment paper or reusable silicone liner

3. Dry ingredients - mix flour, baking soda, pumpkin spice, cinnamon, nutmeg, and salt together in a small bowl

4. Wet ingredients - beat butter and sugar together in a large bowl until fluffy. Add egg, pumpkin and vanilla extract and beat until combined. 

5. Beat wet mixture on low while slowly adding dry ingredients, until completely incorporated

6. Fold in chocolate chips and refrigerate dough for 30 minutes

7. Scoop 1” balls onto baking sheets, approximately 2 inches apart

8. Bake 10-12 minutes, or until cookies are raised in the middle, with golden brown edges

Ingredients

• 2 ¼ cups all purpose flour

• ¾ cup pumpkin puree 

• 1 large egg

• 1 cup cannabutter**

• ½ cup brown sugar

• ¼ cup white sugar

• 2 tsp. vanilla extract

• 1 tsp. baking soda

• 1 tsp. pumpkin spice

• 1 tsp. cinnamon

• 1 tsp. nutmeg 

• 1 pinch of salt

• 1 cup dark chocolate chips

**This recipe yields 30 cookies, which means there are approximately 0.5 tablespoons of butter in each individual cookie. If this is too much infused product per cookie, try a 50/50 mix of cannabutter and regular butter to lower the potency.