Small People

Small People

Friday, November 11, 2011

Pumpkin Chocolate Chip Cookies

I love the smells of fall - pumpkin, cinnamon, nutmeg. When I found this recipe for pumpkin chocolate chip cookies last week, I knew I had to make it. Tonight was the perfect night to try them. A cold front came through yesterday, and having a nice warm oven heating up the kitchen was perfect. Oh, the smell coming from my kitchen was heavenly!! It also gave me some bonding time with Soccer Girl, who loves to help me in the kitchen. I have a feeling she's going to take over my kitchen someday.

Pumpkin Chocolate Chip Cookies 
2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp clove
pinch of ground ginger
1/ 2 cup (1 stick) butter, room temperature
1 cup brown sugar
1/2 cup sugar
1 egg, room temperature
15 oz can of pure pumpkin
1 tsp vanilla extract
1-2 cups chocolate chips 

  1. Preheat oven to 375F.
  2. Sift together (or whisk in small bowl) flour, salt, baking soda, cinnamon, nutmeg, clove and ginger together and set aside.
  3. Beat butter, brown sugar and sugar together in a large mixer bowl.
  4. Add pumpkin and vanilla and mix until incorporated.
  5. Add egg and beat well until fully incorporated.
  6. Gradually beat in flour mixture.
  7. Stir in chocolate chips.
  8. Drop rounded spoonfuls onto baking sheets lined with parchment paper.
  9. Bake for 13-15 minutes until edges start to brown. Remove from oven and let sit on hot baking sheet for 2 more minutes.
  10. Move cookies to wire rack to cool completely. 
I had a 29oz. can of pumpkin, so we doubled the recipe and ended up with about 5-6 dozen cookies.

These are definitely yummy, and we'll be adding this to our fall recipe collection.
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