Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 2/3 cup white granulated sugar
  • 2/3 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 can (15 ounces) pumpkin
  • 5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 bag (12 ounces) chocolate chips

In the bowl of your electric mixer fitted with the paddle attachment, beat the butter and sugars on medium speed for 4-5 minutes, scraping the bowl occasionally.  Beat in the eggs, vanilla and pumpkin - mixture may appear curdled.

In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves.  With the mixer on low, add by spoonfuls, stirring just until moistened.  Stir in the chocolate chips.  Mixture will be thick and sticky - if it's a little too thick, mix in a few tablespoons milk.  Cover the dough and refrigerate for 1 hour.

Preheat the oven to 375.  Drop the dough by spoonfuls, 2 inches apart, on a greased baking sheet (I don't bake these on a silpat, since they tend to spread out too much).  For large cookies like mine, bake for 9-10 minutes, until they just begin to turn golden.  For small to medium cookies, bake for 7-8 minutes.

Cool for 1 minute on the baking sheet, then transfer to a wire rack to cool before storing in an airtight container.  I like to store mine in tupperware while they're still warm - the steam helps to make them incredibly moist.  Another trick, if you find that your cookies tend to get dry and hard the next day (which I've never had happen with these) is to place a few slices of apple in the container - the cookies absorb the moisture from the apple and stay soft.  These are even better the second day!

Yields 4 dozen large cookies / 5-6 dozen small-medium cookies

Recipe from Curly Girl Kitchen