I made these delicious cookies to bring to a bonfire this past weekend with my friends. Not only are they the softest cookies you will ever eat but they are also perfect combination of pumpkin and chocolate. Just because Halloween is over doesn’t mean we have to put all things pumpkin away. Once you taste this amazingness you will know exactly what I mean! Try this quick and easy recipe for your next get together or Thanksgiving celebrations coming up.
- 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
- 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
- Nonstick cooking spray or parchment paper
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
With 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 chips. Use a tablespoon to scoop the cookie dough onto the prepared cookie sheets. The dough is really gooey but that is what makes them so soft! Bake for 15 to 20 minutes or until the cookies are browned. Remove the cookie sheets from the oven and let them rest for a few minutes before placing them to cool on wire racks.