Pumpkin Chocolate Chip Cookies

What's that, you say?  You'd like me to share with you what might be the world's most delicious cookie recipe? Well, okay.

In 2006 I caught an airing of Ham on the Street's Thanksgiving special on the Food Network {filmed mostly right in my town of Plymouth, MA ~ home of the first Thanksgiving!...sort of}.  One of the recipes from this episode was for these yummy looking pumpkin chocolate chip cookies.  I decided to try them out that Thanksgiving, and I have been making them every year since ~ usually for Thanksgiving, Christmas, and Christmas gift baskets, plus on request from friends and family {I sent Kaydee's fiancee a double-batch for him and his friends when he was on the road for work this summer}.  I made a batch last week, just in time to snap a pic and post them for you before the holiday.  {I didn't take a picture of my step-by-step process, but the end result is what really matters, right?}

Without further adieu...

 

Pumpkin Chocolate Chip Cookies

Ingredients

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, not pumpkin pie mix

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

Non stick cooking spray or parchment paper

Directions

Heat the oven to 350 degrees F.  Spray cookie sheets with nonstick spray or line them with parchment paper.

Using 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 one 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 {I started to use a cookie scoop, which is smaller, to make more cookies out of one batch for gift baskets} 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.

Enjoy!

xoxo

Bean