Pumpkin Chocolate Chip Cookies

This week I'm going to try to share some of my favourite Thanksgiving recipes. Living in Ireland I've missed out on Thanksgiving the last four years and while I don't miss the holiday itself that much, it is hard being away from my family. While talking to my mom last night she was telling me everything that she was going to be making for Thanksgiving and it got me feeling a little home sick. This recipe is probably one of my all time favourites. For some reason pumpkin and chocolate go so well together. Total Time: 32 min Prep Time: 15 min Cook Time: 15 min Yield: 60 cookies Level:Easy

• 1 cup (2 sticks) unsalted butter, softened

• 1 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

• 1/4 teaspoon ground cloves

• 2 cups (12-ounce bag) milk chocolate chips, not semisweet

• Nonstick cooking spray or parchment paper

Directions Heat the oven to 350 degrees F/180 degrees C. 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. 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.

#cookies #recipes #pumpkin #autumn