These cookies are a great way of using up any pumpkin leftovers you have and they are quick and easy to make with an outstanding result that is sure to please.
Pumpkin Chocolate Chip Cookies
- 225 g unsalted butter, softened
- 1 cup white sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 340 g milk chocolate chips (not semi-sweet)
- nonstick cooking spray or baking paper
- Heat the oven to 175°C. Spray baking sheets with nonstick spray or line them with baking 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 chocolate chips.
- Scoop the cookie dough by heaping tablespoons onto the prepared baking sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.
- Remove the baking sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.