It’s finally Fall (Yay!) and that means we get to bring out the boots, scarfs, sweaters and put pumpkin in EVERYTHING! My house has a constant smell of pumpkin during this season and I love it. I want to share one of my favorite fall recipes with you which are these A-MAZING pumpkin chocolate chip cookies.
These delicious cookies are usually gone in a flash. They are spongy and have a cakey texture unlike your normal chocolate chip cookie. I use this nifty tool when baking any type of cookies. They help get a good ball on the cookie racks.
Hope you enjoy as much as I do!
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
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cups (12-ounce bag) milk chocolate chips
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Blend the butter using a mixer until smooth. Pour in both sugars, a little at a time, and mix until light and fluffy. Add one egg at a time, beat. Add the vanilla and pumpkin puree and mix. In a separate bowl, combine the flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves and stir until blended. Slowly beat the flour mixture into the batter. Fold in the chocolate chips. Scoop batter one tablespoon at a time onto the prepared cookie sheets (or use this nifty gadget) and bake for 12-15 minutes, or until the cookies edges are browned.