These Cookies are a family favorite. Every time October hits we have to make these as much as possible before its time to pull out Christmas cookie recipes. The cookies are cake-like but also chewy, and have the perfect amount of spice. They are best served cold with a nice big glass of milk, or of course a cup of coffee.
One thing that I learned while taking my sweet time trying to make the cookies turn out the best and prettiest for pictures is that you need to make sure you get exactly the right amount of flour. These cookies can become very “soggy” and I may or may not have had a couple batches come out as one very large flat pancake. Luckily I still had some dough left over so I added a little bit more flour and the rest turned out great.
The recipe calls for milk chocolate chips, I however found that I prefer the semi-sweet chocolate. I think that the cookies have enough sweetness and spice to them just as they are and I think that milk chocolate chips might make them a little too sweet. Totally up to you, and whatever you have on hand.
Enjoy these cookies and make sure to make enough to share, you can make new friends very easily that way.
|Pumpkin Chocolate Chip Cookies|
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) semisweet chocolate chips
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. 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
Source:: The Food Network
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