November 13, 2012

Pumpkin Chocolate Chip Cookies

1 c unsalted butter
1 c white sugar
1 c light brown sugar
2 large eggs
1 tsp vanilla extract
1 c canned pumpkin puree
3 c all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 c milk chocolate chips
Parchment Paper or non-stick cooking spray


  • Heat oven to 350 degrees F.  Spray cookie sheets with non-stick spray or line them with parchment paper (I use the silicone cookie sheet liners and swear by them-they were the best baking purchase that I have made to date!)
  • Using a mixture, 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 dry mixture into the batter in thirds.  Stir in the chocolate chips.  
  • Scoop the dough onto the cookie sheets and bake for 15 to 20 minutes, or until cookies are browned around the edges.
Hubby Rating: 9-These cookies are wonderful, but my friend, Jessica Cantelletta has an awesome recipe that we were trying to replicate and those are a 10!!  They are gooey, a bit messy and addictive-just perfect!  I will perfect this recipe and post it later, meanwhile, enjoy this fall treat!

No comments:

Post a Comment