‘Tis the time for seasonal fall treats! Now that I’ve checked an apple treat off the list, I’ve moved onto pumpkin! My friend Ray introduced me to pumpkin chocolate chip cookies a while back and since then, it’s been an annual tradition. I’m not someone who loves pumpkin. I actually can’t even handle real pumpkin pie. My family is all about the chiffon variety. These cookies, however, are beautifully spiced and cake like, it’s hard not to eat one or four.
Ingredients
2 sticks unsalted butter, at room temperature
1 cup white sugar
1 cup dark brown sugar
2 extra large eggs
1 teaspoon vanilla extract
1 can canned pumpkin puree
3 cups AP 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 semisweet chocolate chips
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
Cream the butter and sugars with a hand mixer until light and fluffy, about 5 minutes. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, combine flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Mix the dry ingredient into the batter in thirds. Stir in the chips. Scoop the cookie dough in heaping tablespoons onto your baking sheets and bake for 15 to 20 minutes. Remove from the oven and let them rest until firm enough to remove from the baking sheet. Take the cookies off with a spatula and cool them on wire racks.
Share with your friends, but keep a few for yourself first
Katie Eats Boston 