Thursday, October 21, 2010
Day 11 Pumpkin Chocolate Chip Cookies
These cookies are orange and black - perfect for Giant's fans!! :) I got this recipe from my friend Michelle from high school. She loves to cook and has an amazing blog full of great looking recipes and tons of them are PUMPKIN!! I plan on trying many of them here on this blog. Go check it out: http://michellesfavoriterecipes.blogspot.com
So I have been wanting to try these cookies ever since I heard Michelle talking about them last fall. But last fall I had gestational diabetes and I couldn't eat stuff like this (maybe that is why I am going a little crazy with one pumpkin recipe a day now!)
These cookies are delicious and they will make your house smell WONDERFUL!
Pumpkin Chocolate Chip Cookies
Prep time: 15 min
Cook time: 15 min
- 2 sticks unsalted butter, softened
- 1 cup white sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 small can 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
- 1 small bag of milk chocolate chips, not semisweet
1. Preheat the oven to 350 degrees F.
2. I recommend using a Pampered Chef cooking stone for all your cookies. You do not need to spray them and the cookies cook evenly and perfectly! If you don't have one, you should use parchment paper on a regular cookies sheet or lightly spray with cooking spray.
3. Using a mixer, beat the butter until smooth.
4. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy.
5. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree.
6. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
7. Slowly beat the flour mixture into the batter in thirds. Do not overmix. Stir in the chips.
8.Scoop the cookie dough using a Pampered Chef small scoop onto the stones and bake for 13-16 minutes, or until the cookies are very lightly browned around the edges.
9. Remove the cookie sheets from the oven and let them rest for 2 minutes.
10. Allow cookies to cool on cooling rack.
Note: These cookies are best served room temperature (versus warm).