#84 - Pumpkin Chocolate Chip Cookies

Originally, we had planned on making two batches of cookies for Halloween. Only one made it in time for the Monster Mash Bash, but since these cookies were not Halloween-specific (more fall-specific) we figured we'd make them now.

Pumpkin Chocolate Chip Cookies

From Food Network These are pumpkin chocolate chip cookies, so be sure you have pumpkin puree, chocolate chips, and the rest of these cookie ingredients. These were kind of fun to make because you combine a lot of things that smell like the holidays. That's probably the cinnamon and nutmeg. But even though it smells like pumpkin pie, you're still making chocolate chip cookies. And that's fun. These cookies were really good. They were fluffy and moist, and unlike some chocolate chip cookies that flatten out and get extra crispy, the pumpkin kept the whole thing light and delicious.

The biggest problem was that the recipe was that it made like a thousand cookies. We froze half of the cookie dough, and we still had plenty of these. The whole batch makes 60! If you like pumpkin pie and you like chocolate chip cookies, you'll like these.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 tsp vanilla
• 1 cup canned pumpkin puree
• 3 cups flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves
• 2 cups milk chocolate chips
• Nonstick cooking spray

Preparation

1. Preheat the oven to 350.
2. Spray cookie sheets with nonstick spray.
3. Using a mixer, beat the butter until smooth.
4. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.
5. Beat in the eggs 1 at a time.
6. Mix in the vanilla and pumpkin puree.
7. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
8. Slowly beat the flour mixture into the batter in thirds.
9. Stir in the chocolate chips.
10. Scoop the cookie dough by heaping tablespoons on to greased cookie sheets.
11. Bake for 15 to 20 minutes, or until the cookies are browned around the edges.
12. Remove cookie sheets from the oven and let them rest for 2 minutes.
13. Take the cookies off with a spatula and let cool completely on a wire rack.