Soft Pumpkin & Chocolate Cookies
You don't need to raid a pumpkin patch for the exciting taste of these pumpkin and chocolate cookies. Simply pick up a can of pumpkin puree the next time you're in the market. These are a great hit for any occasion.
Ingredients
- 1 cup(s) unsalted butter, softened
- 1 cup(s) sugar
- 1 cup(s) light brown sugar
- 2 large eggs
- 1 teaspoon(s) vanilla extract
- 1 cup(s) canned pumpkin puree
- 3 cup(s) all-purpose flour
- 2 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 1 teaspoon(s) ground cinnamon
- 1/2 teaspoon(s) ground ginger
- 1/4 teaspoon(s) ground nutmeg
- 1/4 teaspoon(s) ground cloves
- 2 cup(s) milk chocolate chips
Instructions
- Heat the oven to 350 degrees.
- 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, and 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 tbsp 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.
- Ready in 30 min.
Nutrition
Calories: 4863.49kcalCarbohydrates: 727.75gProtein: 56.54gFat: 198.78gSaturated Fat: 121.17gCholesterol: 860.05mgSodium: 3933.85mgFiber: 19.06gSugar: 424.55g
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