I have been pumpkin crazed lately with it being fall and Thanksgiving! I just can’t seem to get enough pumpkin and these pumpkin chocolate chip cookies are delicious! They are soft with just a hint of pumpkin, spice, and chocolate and they have quickly ranked up there with one of all time favorite cookies. (Recipe courtesy of food network: George Duran)
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
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Mix butter until smooth. Mix in the white and brown sugar a little at a time until the mixture is light and fluffy. Beat the eggs, 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 a little at a time. 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 a few minutes and place onto a cool pan or plate!
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Thanks Bitches! XO