Pumpkin Chocolate Chip Cookies

This weekend I attended a bake swap and I decided I wanted to make something festive. It was such a fun event and I came home with tons of yummy and creative treats. My cookies weren't that creative but they sure were delicious! They were a hit at the event and I even saved a few for the apartment to munch on here and there. I have to say, I completely understand the demand for slice and bake cookies. By the end of my preperation I had a flour covered kitchen and a tired arm from all of the mixing with the hand mixer.

Pumpkin Cholocate Chip Cookies:
Courtesy of foodnetwork.com

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)

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 cool them on wire racks.