Sunday, November 20, 2011

Pumpkin Chocolate Chip Cookies

Warning: These delicious, moist, flavorful cookies might not make it past the cooling rack!!

My husband and I both took some of these to work last week and let me tell you.....They were a HIT!!  Personally I had about six for breakfast that morning.....They are AMAZING with coffee!!

Prep Time: 15 min
Cook Time: 13-15 min


1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup lt. brown sugar
2 large eggs
1 tsp. vanilla extract
1 cup canned pumpkin puree (I used the whole can)
3 cups 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 cups (12oz 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 with parchment paper.

Using Mixer, beat the butter until smooth.  Beat in the sugars, a little at a time, until the mixture is light and fluffy.  Beat in the eggs, one at a time, then mix in 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 13-18 minutes, or until the cookies are browned around the edges.

Remove the cookie sheets from the oven and let them rest for 2 minutes, then transfer to wire racks using a spatula.

AND ENJOY!! They make great gifts for teachers and bosses!!

** The reviews of this recipe mentioned doubling ALL of the spices.  I doubled the cinnamon and cloves.  And instead of the nutmeg and ginger, I used pumpkin pie spice  and doubled it!!  They came out AMAZING!!

Stop over and let me know how they came out!!