Pumpkin-Spiced Chocolate Chip Cookies
Author: 
Recipe type: Cookies
 
Ingredients
  • 2 sticks butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg (freshly grated, if possible)**
  • ¼ tsp ground cloves
  • 2 cups chocolate chips (I used semi-sweet)
Instructions
  1. Preheat oven to 350
  2. Spray cookie sheets with nonstick cooking spray or cover your pans with parchment paper (love this stuff because it makes clean-up super easy!)
  3. In a large bowl beat butter till creamy. Add in the sugars until the mixture is light and fluffy.
  4. Beat in the eggs one at a time, then add in the vanilla and pumpkin.
  5. In another large bowl, whisk together flour, baking soda, salt and spices. Beat the flour mixture into the batter in thirds. Add in the chips.
  6. Refrigerate your dough for at least 20 minutes. If you are in a hurry, you can skip this step. However, the cookies will bake thicker and fluffier if you refrigerate the dough before-hand. Usually, I scoop out the dough onto 2 cookie sheets and stash them in the fridge, along with the mixing bowl of remaining dough.
  7. Use a small ice-cream scooper to scoop the dough and place on cookie sheet. If you do not have an ice-cream scoop just use two tablespoons. Bake for 12-15 minutes, or until just barely golden brown. Remove and let them cool on a wire wrack.
  8. NOTE: These cookies will be cake-like and soft. The secret to keeping them soft and moist is to remove them from the oven before they are completely golden brown. For storing the cookies, be sure and place paper towels or parchment paper between layers; otherwise, the cookies will stick together.
Recipe by Shug & Spice at https://shugandspice.com/2015/09/21/pumpkin-spiced-chocolate-chip-cookies/