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) 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. |