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
Directions
- 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!
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