By Jocelyn Gallardo & Joy Patterson
Welcome back to Fall Foods! Pumpkin chocolate chip cookies are an amazing treat for any occasion: eat them at a party, a picnic, or as late night snack! These gooey, chocolaty morsels can brighten up your day in one small bite!
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 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, not semi sweet
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.
3. 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 cool them on wire racks.
Enjoy, and keep your eye out for more fall foods to come!