Pumpkin Chocolate Chip Cookies

 

 There is something about this time of year that makes me want to cook/bake constantly. Cookies, breads, savory soups, indulgent pasta dishes – the list goes on and on. I absolutely love to cook {did you know that?}

Now these cookies. As soon as canned pumpkin starts to hit the shelves at our grocery store I quickly stock up on a few cans for future recipes. One of my favorite recipes are these chewy and gooey pumpkin chocolate chip cookies. They are easy and quick to assemble and are filled with so many spicy and cozy flavors. I highly recommend baking up a batch!

{makes 2-3 dozen depending on size}

1/2 cup of softened butter

1 1/2 cup all purpose flour

1/2 cup of sugar

1 cup of brown sugar

1 teaspoon of vanilla extract

8 tablespoons of pumpkin puree

1/4 teaspoon of ground ginger

1/4 teaspoon of ground cloves

1/4 teaspoon of cinnamon {I usually do a little more!}

1/4 teaspoon of pumpkin pie spice

1/8 teaspoon of nutmeg

1/2 teaspoon of salt

1/2 teaspoon of baking soda

1 cup of chocolate chips {I use 1/2 cup semi sweet, 1/2 cup milk chocolate}

Preheat the oven to 350 degrees. Mix the butter and sugar thoroughly until combined well and then add the pumpkin puree and the vanilla until all ingredients are mixed together and thick. Mix together all of the dry ingredients in a separate bowl and slowly combine with the wet. Finally, mix in the chocolate chips and place equal size cookies {I use a tablespoon} onto an ungreased cookie sheet. Cook for 15 minutes or until edges are brown.

The cookies will be perfectly chewy and gooey in the center and slightly crisp on the edges. *If you’re into cookie dough, this dough is bananas. I usually end up eating 10 cookies worth of dough before even baking them {and no eggs so go nuts!}.