Pumpkin Chocolate Chip Cookies
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) milk chocolate chips, not semi-sweet
Non-stick cooking spray or parchment paper
Heat the oven to 350 degrees.
Spray cookie sheets with non-stick spray or line them with parchment paper.
Mix butter until smooth.
Mix in the white and brown sugar a little at a time until the mixture is light and fluffy.
Beat the eggs.
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 a little at a time.
Stir in the chips.
Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 8 to 10 minutes.
Bake until the cookies are browned around the edges.
Remove the cookie sheets from the oven and let them rest for a few minutes and place onto a cool pan or plate!