
Dragonfly
Guest House

Recipies
Pumpkin Chocolate Chip Cookies
INGREDIENTS:
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1 cup (2 sticks) unsalted butter, softened
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1 cup white sugar
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1 cup light brown sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 cup canned pumpkin puree
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3 cups all-purpose flour
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2 teaspoons baking soda
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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2 cups (12-ounce bag) milk chocolate chips, or semisweet
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Nonstick cooking spray or parchment paper
DIRECTIONS:
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Heat the oven to 350 degrees F.
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Spray cookie sheets with nonstick spray or line them with parchment paper.
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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.
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Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.
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In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
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Slowly beat the flour mixture into the batter in thirds.
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Stir in the chips.
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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.
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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. Enjoy!!
