Pumpkin Chocolate Chip Cookies

Prep. time: 15 min
Cook time: 15 min
Yields: 60 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
• 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

Directions:

1. Heat oven to 350°F. Spray cookie sheets with nonstick spray or line them with parchment paper.
2. Using a mixer, beat the butter until smooth. beat in the white and brown sugars, a little at a time, until mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. 
3. 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. 
4. 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. 
5. Remove the cookie sheets from the oven and let rest for 2 minutes. Take the cookies off with a spatula and cool them on a wire rack.