Monday, August 24, 2009

Pumpkin Chocolate Chip Cookies


  • 1 c. (2 sticks) unsalted butter, softened
  • 1 c. white sugar
  • 1 c. brown sugar
  • 2 lg. eggs
  • 1 tsp. vanilla extract
  • 1 c. canned pumpkin puree
  • 3 c. all purpose flour
  • 2 tsp. baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 2 c. milk chocolate chips
  • nonstick cooking spray or parchment paper


Heat oven to 350, spray cookie sheets with nonstick spray or line with parchment paper.

Using a mixer, beat the butter until smooth. Beat in white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in 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 15-20 minutes (mine only took 10-12 just FYI) or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes before moving them to a cooling rack with spatula.

Yield: about 60 cookies

Recipe by George Duran


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