With Fall around the corner and a mini-getaway with friends on the horizon, this recipe was discovered just in time. Thanks Food Network!
Serves: 60 (This should get us through the first night 🙂
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.
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. Scoop the cookie dough by heaping
tablespoons onto the prepared cookie sheets and bake for 15 to 20
minutes, or until the cookies are browned around the edges. Remove the
cookie sheets from the oven and let them rest for 2 minutes. Take the
cookies off with a spatula and cool them on wire racks.
60 (PER COOKIE); Calories: 106; Total Fat 5 grams; Saturated Fat: 3
grams; Protein: 1 grams; Total carbohydrates: 14 grams; Sugar: 9 grams
Fiber: 1 gram; Cholesterol: 16 milligrams; Sodium: 70 milligrams
Read more at: http://www.foodnetwork.com/recipes/george-duran/pumpkin-chocolate-chip-cookies-recipe/index.html?oc=linkback
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