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Soft pumpkin and chocolate cookies Recipe

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This recipe for Soft pumpkin and chocolate cookies is from The Comito Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1c unsalted butter, softened.
1c sugar
1c light brown sugar
2 large eggs
1 tsp vanilla
1c canned pumpkin puree.
3 c all-purpose flour
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp cloves
1c mini milk chocolate chips
Directions:
Directions:
Heat oven to 350º. Spray cookie sheets with nonstick spray or line with parchment paper. Using a mixer beat the butter until smooth. Beat the white and brown sugar a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, and then mix in the vanilla and pumpkin puree. In a large 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 Tbsp onto the prepared cookie sheets and bake for 15-20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
note: I have already doubled the spices so make sure to bake as directed before adjusting.

 

 

 

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