Everyone loves a good chocolate chip cookie, and a lot of people like pumpkin. This is a delicious combination of the two. This recipe comes from the kitchen of George Duran.
1 Cup or 2 sticks unsalted softened butter
1 Cup white sugar
1 Cup light brown sugar
2 Large eggs
1 Teaspoon vanilla extract
1 Cup canned pumpkin puree
3 Cups of 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
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 let them cool on wire racks.
I apologize, but I am not able to put up a picture this week. I hope you enjoy these delicious cookies. A little tip if you want a softer cookies substitute more of the white sugar for light brown sugar. If you want a crispier cookie do the opposite.