Pumpkin and Chocolate Chip Cookies
Ingredients
- 1 /2 cup (1 stick) unsalted butter, softened
- 1 cup pumpkin puree (freshly baked)
- 1/2 cup white sugar
- 1/2 cup dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour
- 1 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 cup (6 ounces) dark choco chips
- 1/2 cup chopped walnuts
- Nonstick cooking spray or parchment paper
Directions
Heat the oven to 350 degrees F. and spray the cookie sheets with nonstick spray.
Place the butter in a mixer and beat until smooth. Add in the pumpkin puree and beat in the butter and then 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. 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.
