Pumpkin Chocolate Chip Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 50 cookies
 
Ingredients
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup white sugar
  • 1 cup dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 cups (12-ounce bag) chocolate chips, I like semi-sweet
  • Nonstick cooking spray or parchment paper
Instructions
  1. Using a mixer, beat the butter until smooth. Add the sugar and brown sugar and continue to beat until the sugars are incorporated. Add the eggs one at a time then add the vanilla and pumpkin puree. In a separate bowl combine the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Mix this into the batter. I like to add the flour mixture in thirds, stirring between additions. Dump in the chocolate chips and stir until the chips are evenly distributed.
  2. Now here is the hard part. Cover the dough tightly with plastic wrap and keep it in your fridge for 24 hours. The time in the fridge will help the cookie survive the dunk test when cooked.
  3. Adjust an oven rack to the top third and preheat the oven to 350 degrees. Scoop the dough by heaping tablespoons and place them on a parchment lined baking sheet, or use non-stick cooking spray. Bake for about 13 minutes or until the bottom is just starting to brown.
Recipe by Culinary Mamas at https://culinarymamas.com/pumpkin-chocolate-chip-cookies/