Pumpkin Chocolate Chip Cookies
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Ingredients
- 1 c. (2 sticks) unsalted butter, softened
- 1 c. white sugar
- 1 c. light brown sugar
- 2 large eggs
- 1 t. vanilla extract
- 1 c. canned pumpkin puree
- 3 c. all-purpose flour
- 2 t. baking soda
- 1/2 t. salt
- 1 t. ground cinnamon
- 1/2 t. ground ginger
- 1/4 t. ground nutmeg
- 1/4 t. ground cloves
- 2 c. (12-ounce bag) milk chocolate chips, not semisweet
- Nonstick cooking spray or parchment paper
Instructions
- 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 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 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
- 1 c. (2 sticks) unsalted butter, softened
- 1 c. white sugar
- 1 c. light brown sugar
- 2 large eggs
- 1 t. vanilla extract
- 1 c. canned pumpkin puree
- 3 c. all-purpose flour
- 2 t. baking soda
- 1/2 t. salt
- 1 t. ground cinnamon
- 1/2 t. ground ginger
- 1/4 t. ground nutmeg
- 1/4 t. ground cloves
- 2 c. (12-ounce bag) milk chocolate chips, not semisweet
- Nonstick cooking spray or parchment paper
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