I'm always excited about the fall because it means that apple cider will be showing up at every grocery store, and it also means that pumpkin-related snacks will be showing up at stores. Pumpkin pies, pumpkin muffins, pumpkin cookies... I love them all. But I love THESE cookies especially.
These cookies are absolutely AMAZING. They're soft and bordering cake-like, but still very much a cookie. I stumbled upon this recipe by chance while scanning the FoodNetwork site for fall-themed baked goods.
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 milk chocolate chips ***
Some changes I made:
* I used canned pumpkin pie mix, since it already contains a lot of spices that I like. So... the cookies turned out more like pumpkin PIE cookies, which I like.
** I usually always use bread flour in cookies to make them a little fluffier
*** I always use dark chocolate when possible, so I did.
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 togeter the floer, 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 teablespoons 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 of with a spatula and cool them on wire racks.