These cookies are by far the best fall recipe out there. I have to admit that initially I was skeptical about these having had never imagined that pumpkin and chocolate would go well together, but they do! The pumpkin and spices are not overwhelming, and the milk chocolate chips go great in this recipe. Just a warning they are a little more cake-like than cookie which may turn some people off but, I think that it works in its favor. They are spongy and stay soft for a week so there is no pressure to eat them fast. The recipe also makes a ton, I'm talking around 60 small and 45 large cookies, so they're great for sharing with lots of people. Everyone, and I mean everyone that I have shared them with has loved them.
- 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 semisweet
- Nonstick cooking spray or parchment paper
- Heat the oven to 350° 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 cool them on wire racks.