Thursday, March 22, 2012

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

I gave into an overwhelming urge to make pumpkin chocolate chip cookies. I couldn't find the recipe I wanted to use so I tried this one. I haven't made these in about 25 years and they taste every bit as good as I remember.

They have a nice soft texture to them, which is just what I wanted. My chocolate chip of choice is Milk Chocolate from Guittard. This time I tried the Ghirardelli 60% Cacao Bittersweet Chocolate Chips. I know dark chocolate is better for you, but it's taking me a little bit to get used to it. These cookies really turned out perfect for me and they taste fantastic! The first time I ever tried the bittersweet chips was in a recipe for cinnamon fudge. I really enjoyed the flavor of it. 

Pumpkin Chocolate Chip Cookies

I sent some to work with my hubby and I'll be sharing some on Saturday. I can't eat them all myself!

Pumpkin Chocolate Chip Cookies
(adapted from Lovin' From The Oven)

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 (I used a lower sodium 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 (I used Ghirardelli 60% Cacao Bittersweet Chocolate Chips)
Nonstick cooking spray or parchment paper (I used parchment paper on my baking stones)

Heat the oven to 350°. Spray cookie sheet 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 he 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 (I had to bake mine for 25 minutes). 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.

This post is linked to these parties: Delightfully Inspiring Thursday Party, Full Plate Thursday, Sweet Treats Thursday 

Thanks for stopping by!

1 comment:

Miz Helen said...

Hi Patti,
Thank you so much for sharing your great recipe with Full Plate Thursday. Hope you are having a great Spring week end and come back to see me real soon!
Miz Helen

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