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Pumpkin Chocolate Chip Cookies

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My friend gave me this recipe - they are to die for!


Pumpkin Chocolate Chip Cookies




-2 sticks unsalted butter, softened

-1 cup white sugar

-1 cup light brown sugar

-2 large eggs

-1 teaspoon vanilla extract

-1 small can 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

-1 small bag of milk chocolate chips, not semisweet




Preheat 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. Add a dash more vanilla and a pinch more cinnamon, ginger, nutmeg and cloves to taste. Scoop the cookie dough by large heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are very lightly 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 or a wooden cutting board.


Note: These cookies are best served room temperature (versus warm.)

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