Tuesday, November 12, 2013

Pumpkin Chocolate Chip Cookies

Now that the weather has gotten cooler here, I'm finally in the mood for fall food.  Well, that's not true -- I'm ALWAYS in the mood for fall food but now it actually feels appropriate.  And I'm making up for lost time.  Pumpkin, sweet potatoes, and butternut squash are all on my grocery list with Brussels sprouts and kale not far behind.  I'm planning to make soup a weekly occurrence in our home.

But for now, let's talk pumpkin.  I had made these pumpkin cookies last year and loved them.  They are pillowy soft, cake-like and so addicting.  Pumpkin and chocolate is such a classic combination. Last time I made them, I forgot to take pictures but that just gave me an excuse to make them again.  And here they are! I have a feeling these will be a fall tradition in my kitchen.

Pumpkin Chocolate Chip Cookies
Taken from: Food Network
Makes 30 cookies

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 scant cup white sugar
  • 1/2 scant cup light brown sugar (I used dark brown)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup canned pumpkin puree (I used an overflowing 1/2 cup)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (I omitted)
  • 1 cup chocolate chips (I used dark chocolate chips but semisweet or milk chocolate would work)

  1. Heat the oven to 350 degrees F. Spray 2 cookie sheets with nonstick spray or line them with parchment paper.
  2. 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. 
  3. 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.


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