One of my very favorite fall recipes is Pumpkin Chocolate Chip Cookies. I used to get these from the bakery at Kroger’s, and then one day I decided to search foodnetwork.com to see if I could find a recipe that was similar. I swear these are just like the ones I got at Kroger’s. They are very moist and are more like a cake cookie. And although pumpkin and chocolate may not seem like they should go together, they really do complement each other very well. I highly suggest you try this recipe!
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 (small can)
-- 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.
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. Enjoy!