Thursday, October 15, 2009

Pumpkin Chocolate Chip Cookies

1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 large eggs
1 tsp vanilla
1 cup canned pumpkin puree
3 cups flour
2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
2 cups milk chocolate chips

Heat the oven to 350 degrees. Spray cookie sheets with nonstick spray.

Using a mixer, beat the butter until smooth. Beat in the sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs one at a time, then mix in the vanilla and pumpkin.

In a large bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture in the batter in thirds.

Stir in the chocolate chips.

Scoop the cookie dough by heaping teaspoons onto the prepared cookie sheets. Bake for 15-20 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.