Pumpkin Chocolate Chip Cookies

PLAQUEMINE, La. (WAFB) - These Pumpkin Chocolate Chip Cookies are amazingly soft, perfectly pumpkin-y, and irresistibly spiced. They are slightly chewy, yet soon melt-in-your mouth, and taste just like grandma’s! What better treats for the Halloween season, or really, just about anytime!

Prep Time: 1 Hour

Yields: 60 Cookies

Ingredients:

• 1 cup canned pumpkin purée
• 2 cups (12-ounces) milk chocolate chips, not semisweet
• 3 cups all-purpose flour
• 2 tsps baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 1 cup unsalted butter, softened
• 1 cup white sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 tsp vanilla extract

Method:

Preheat oven to 350°F. Grease cookie sheets with nonstick cooking spray or line with parchment paper. Set aside. In a large bowl, whisk together flour, baking soda, salt and dry spices. Set aside. In the bowl of a mixer fitted with paddle attachment, beat butter until smooth. Add white and brown sugars, a little at a time, until mixture is light and fluffy. Add in eggs, one at a time, beating until well mixed then add vanilla and pumpkin purée.

Working in batches, slowly beat flour mixture into batter. Fold in chocolate chips at the end until well combined. Scoop cookie dough by heaping tablespoons onto prepared cookie sheets then bake 15–20 minutes or until cookies are browned around edges. Remove cookie sheets from oven and allow to rest for 2 minutes.

Transfer cookies to wire racks to cool.

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