Pumpkin Chocolate Chip Cookies (Tom)
I would strongly suggest using libby’s pumpkin puree. Semi sweet chips make for a more savory cookie and an excellent addition to a scoop of vanilla ice cream.
Yield
48 servingsPrep
10 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter, unsalted
2 sticks, softened |
|
| 1 | cup |
sugar
white |
|
| 1 | cup |
brown sugar, light
|
*
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
canned pumpkin purée
puree |
|
| 3 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
heaping teaspoon |
|
| ½ | teaspoon |
nutmeg
ground |
|
| ⅛ | teaspoon |
ginger
ground |
|
| 2 ¼ | cups |
milk chocolate chips
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter, unsalted
2 sticks, softened |
|
| 237 | ml |
sugar
white |
|
| 237 | ml |
brown sugar, light
|
*
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
canned pumpkin purée
puree |
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
cinnamon
heaping teaspoon |
|
| 2.5 | ml |
nutmeg
ground |
|
| 0.6 | ml |
ginger
ground |
|
| 532 | ml |
milk chocolate chips
|
*
|
Directions
Heat oven to 350℉ (180℃).
Line two cookie sheets with parchment paper.
Beat the butter in a mixer until smooth.
Beat in the white and brown sugars, until the mixture is lightly and fluffy.
Beat in the eggs, then mix in the vanilla and pumpkin puree.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
Slowly beat the flour mixture into the batter in thirds, scraping down the bowl as you go.
Stir in the chocolate chips.
Scoop the dough by heaping tablespoons onto the cookie sheets and bake for 15 to 20 minutes, or until the cookies are set and browned around the edges.
Let them cool on pan for 2 minutes before transferring to a wire rack to cool completely.
