1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 cups MILK chocolate chips (not semisweet)
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs one at a time, then mix in the vanilla and pumpkin puree.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chocolate chips.
Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
~I actually don't spray or line my cookie sheets and they do just fine. I also use a whole bag of Ghiradelli chocolate chips and I bake them for about 17 minutes. They are fantastic fresh out of the oven with a scoop of Vanilla ice cream or glass of milk. I hope you try them out, and then invite me over!
2 comments:
I am also a BIG fan of pumpkin and chocolate. Thanks for this recipe- I'll have to try it! An easy was is to use a spice cake mix, 1/2 can of pumkpin and add chocolate chips. My friend makes them and I LOVE them!!
I was so excited about the recipe that I stole it! I emailed it to myself. I'm looking forward to trying it.
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