This recipe is marked #1 because I know there is another pumpkin cookie out there and this will be the first of many. My Mother in Law Susan Bramley made the most delicious cookie and cant remember exactly where the recipe came from. This was not it. They were good, but not the ones I really really liked. I did pass these all around town and everyone really enjoyed them so feel free to make them and report back, but a recipe I like even better is out there and I wont stop until I find it. Pumpkin Cookies and Meatballs....aggghhhhhhh!!!!!!!
Chocolate Chip Pumpkin Cookies
from 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.
A helpful hint--buy parchment paper. It makes clean up so much easier. They sell it in the regular grocery aisle now.