Today I am sharing with you one of my very favorite recipes. I have been making these cookies every fall for years now, and I finally made a batch this week.
I really wish I could remember where the recipe came from, so that I could give proper credit. However, it came to me before the days of things like Pinterest, and before I discovered searching for recipes online.
Pumpkin Chocolate Chip Cookies:
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 cloves
1/4 teaspoon ground nutmeg
2 cups (12 oz. bag) chocolate chips
Parchment paper or something to grease the pan
Step 1-Preheat oven to 350 degrees and grease or line cookie sheet(s)
Step 2-Using a mixer, beat butter until smooth. Beat in white and brown sugars a little at a time until mixture is light and fluffy.
Note: The recipe I have written suggests that it makes about 60 cookies or 5 dozen. I like big, fat cookies, so my recipe always makes a bit less than that. Also, on the evening that I made these this week, I made only a half recipe, so my photographs reflect that.