Who doesn’t love pumpkin in the fall? I know my family absolutely LOVES it. OK – so – the hubby and I can do without pumpkin pie (although our boys can’t get enough) – but I’m happy with pumpkin bread, pumpkin cake, and what’s even better? Pumpkin Chocolate Chip Cookies.
A friend of mine surprised me a couple of weeks ago by having her children deliver a batch of these cookies right to my door one afternoon. They were so delicious, soft, and full of flavor – I insisted on getting the recipe. This is straight from Food Network and super easy. Make a few batches this season and surprise your friends and neighbors with some of these yummy treats.
Pumpkin Chocolate Chip Cookies
Makes 60 cookies
Recipe courtesy of Food Network
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 (12-ounce bag) milk chocolate chips, not semisweet (I swapped this out for dark chocolate chips)
Nonstick cooking spray or parchment paper (I used parchment paper)
Heat the oven to 350 degrees. Spray cookies 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, 1 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 chips.
Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15-20 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.