Saturday, September 18, 2010

Pumpkin Pumpkin Everywhere...

I love pumpkin.

I love pumpkin everything.  Pumpkin room spray, pumpkin candles, pumpkin soap...

and pumpkin beer

So when Fall arrives, get it all out and soak it all in.
Today, however, I decided to use this type of pumpkin:

I have been trying to buy pumpkin for weeks. I went to every single grocery store I passed by, and all of them were out of it.  My dreams came true today, as there was a HUGE supply of pumpkin at the store.  Of course I bought cans and cans of it.  My frist recipe to make?  Pumpkin chocolate chip cookies of course!  

These cookies might be the best cookie I have ever had.  They are like heaven, soft, and almost cake like.  My friends, family and co-workers beg me to make these every year.  So here they are.  I hope you enjoy them.  I think you will. 
And don't worry, there are more pumpkin recipes to come!

Pumpkin Chocolate Chip Cookies

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups 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) semisweet 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 cool them on wire racks.

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