Wednesday, September 9, 2009
Hello Fall!!! I've missed you! Although, the temperatures are back to the upper 80's with humidity off the charts (stupid Mother Nature), it's after Labor Day, which means fall!
Fall is, by far, my favorite season. There's a crispness in the air, cooler temperatures, beautiful leaves, college football (Go Hogs!), pumpkins, the holidays coming up...I could go on! In order to welcome fall, I had to bake. After the pumpkin creme brulee I made, I had to make something else with pumpkin. Enter Pumpkin Chocolate Chip Cookies.
I ate five without blinking. Brought them to work the next day and they were gone before I knew it. I halved the recipe because my self-control isn't strong enough to protect me from 60 cookies. For those stronger than me, I've posted the full recipe. If you love pumpkin bread, you'll love these cookies.
Pumpkin Chocolate Chip Cookies
Source: The Food Network
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.
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 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.