Pumpkin Chocolate Chip Cookies
I love when my house is filled with the aroma of pumpkin, cinnamon, nutmeg, and chocolate. It is so delicious smelling, and I always unfortunately find myself nibbling way more than I should on chocolate chips and cutting away slices of piping hot pumpkin chocolate chip bread.
Saturdays during the fall are filled with football. And a football game is never complete without some sort of goodie or treat. As you prepare for this weekends games, make sure you include these delicious pumpkin chocolate chip cookies.
Note: I was concerned about the dough at first. It was very buttery and fluffy and I was worried that it might make a cookie that spread into a flat pancake mess. Much to my surprise, it made one of the most delicious cookies I’ve ever tasted.
1 cup brown sugar
½ cup granulated sugar
1 ½ cup butter softened
1 15 oz can pumpkin
2 cups unbleached, all purpose flour
1 tbsp baking powder
2 tsp cinnamon 1 tsp pumpkin pie spice ½ tsp salt
¼ tsp ginger
1 cup semi sweet chocolate chips
In a medium bowl, cream butter and sugars together. Add eggs and pumpkin and continue to cream until the mixture begins to lighten. Slowly add the flour, baking powder, spices and salt.
Continue mixing until well incorporated, then fold in chocolate chips. Using an ice cream scoop, scoop out cookie dough, onto a cooking sheet, leaving two inches between each cookie. Bake at 400 degrees for 12-15 minutes or until light golden brown around the edges.
For a delicious alternative, substitute chocolate chips with white chocolate chips. Delicious!!