Sunday, November 17, 2013

Pumpkin chocolate chip cookies

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Fall is well on its way and pumpkin is in the air! It is holiday season and baking cookies is what I do! =o) I know, you are all thinking, cookies???, she makes cupcakes! Well, cookies are so much easier to share and test recipes and so much easier to eat. (And I eat way too many on them..=o)). As much as I love cupcakes, cookies are my weakness. 
So I was planning this weeks dinner menu, and I stumbled upon this pumpkin chocolate chip cookie recipe. I was intrigued since I am always trying to find new ways to use pumpkin in my recipes. How could you go wrong with a spin off of chocolate chip cookies? =o) 
Well, I was pleasantly surprised .
The cookies were chocolatey with a hint of pumpkin pie, pure deliciousness.
Pumpkin Chocolate Chip Cookies
Recipe slightly adapted from Foodnetwork
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) semisweet chocolate chips
1/4 cup of Dark Nestle Chocolate Morsels
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. Then stick the pan in the freezer for 2-4 minutes until the dough becomes slightly stiff. (I found that the dough was too goopy, not like a typical cookie so I pooped them in the freezer to harden a little. Also this helps to keep them softer.)
Bake for 20 to 25 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.

SERVES: 60 (PER COOKIE); Calories: 106; Total Fat 5 grams; Saturated Fat: 3 grams; Protein: 1 grams; Total carbohydrates: 14 grams; Sugar: 9 grams Fiber: 1 gram; Cholesterol: 16 milligrams; Sodium: 70 milligrams

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