Wednesday, September 19, 2012

I'm a pumpkin head.

Some recipes are so good that I feel like I should post them twice.  This is one of those recipes.  I have expressed with you all my love for chocolate chip cookies before, and I of course I have expressed my love for pumpkin with you.  Put them together, and you have something that I can't even describe in words.  This has the best of both worlds; the cookie-ness of a chocolate chip cookie, yet it has the added spice of pumpkin.  These cookies have a sort of cakey texture to them, which make them irresistible.

I know we have a few more days left of Summer, but I just couldn't wait until Fall to make these.  And what better way to celebrate the end of the teacher strike then to share these with all my co-workers.  I am asked to make this year after year, and I hope you try this recipe out for yourselves.

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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