Monday, October 7, 2013

Pumpkin Chocolate Chip Cookies

What screams autumn like those wonderful root vegetables like pumpkins and squash?  So what more perfect sweet treat than these pumpkin chocolate chip cookies?  These are soft and cake-like.  The recipe calls for 1 cup of pumpkin puree, but next time I think I'll just use the entire 14 1/2 oz can.....why let perfectly good autumn-time pumpkin go to waste?


1 cup (2 sticks) butter, room temp
3/4 cup light brown sugar
1 cup sugar
1 large egg
2 tsp vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)....or the entire can if you prefer
3 cups AP flour
3/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
2 cups chocolate chips (your choice, semi-sweet or milk chocolate)

Preheat oven to 350F.  Line a large baking sheet with a Silpat or parchment paper and set aside.

In a medium bowl, whisk together flour, salt, baking soda, baking powder, and spices.  Set aside.

Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes.  Add the egg, vanilla, and pumpkin and mix until combined about 3 minutes.  Slowly add in the dry ingredients.  Mix until just combined.  Stir in the chocolate chips.

Drop by large, rounded tablespoons onto prepared baking sheet.  Bake for 13-15 minutes (I rotated the pan at ten minutes) or until cookies are just beginning to brown around the edges.  Let the cookies cool on the baking sheet for 2 minutes.  Transfer to a wire cooking rack and cool completely.

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