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Pumpkin chocolate chip cookies

September 24, 2014
Now is the time of year for all thing pumpkin! This is a great way to elevate your basic chocolate chip cookies.


2 sticks unsalted butter, softened

1/2 cup white sugar

1 cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup canned 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
2 cups milk chocolate chips
Preheat oven to 375 degrees. Line cookie sheets with parchment paper.

Beat the butter until smooth using a mixer. Add the sugars, a little at a time, until the mixture is light and fluffy.
Beat in the eggs, then mix in the vanilla and pumpkin
puree. In a large bowl, mix together the flour, baking soda, salt, an spices. 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 15-20 minutes, or until the cookies are browned around the edges. Remove
the cookie sheets from the oven and let them sit for 5 minutes. Remove
the cookies from the sheet with a spatula and cool them on wire racks.

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