MDBD - Pumpkin Chocolate Chip Cookies

This recipe for Pumpkin Chocolate Chip Cookies from Two Peas and Their Pod was made on November 24, 2013 for our Thanksgiving MDBD. I honestly can't tell you how they turned out because I don't really remember making them. I saw the picture in my MDBD file and had to ask Scott what I made with pumpkin. I'm sure they were good because they are pumpkin chocolate chip cookies, which are one of my favorites, so I would remember if they didn't turn out. LOL!

Pumpkin Chocolate Chip Cookies

Our Ingredients

Ingredients

3 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup butter
3/4 cup brown sugar
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)
2 cups chocolate chips

Instructions

Preheat oven to 350 degrees F.
Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
In a medium bowl, whisk together flour, salt, baking soda, baking powder, and spices.
Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes.
Add the egg, vanilla, and pumpkin and mix until combined, about 3 minutes.
Slowly add in the dry ingredients.
Mix until just combined.
Stir in the chocolate chips.
Drop by large, rounded tablespoons onto prepared baking sheet.
 Bake for 10 minutes or until cookies are just beginning to brown around the edges.
Let the cookies cool on the baking sheet for two minutes.
Transfer to a wire cooling rack and cool completely.

Checking out all of our ingredients

Yummy!!!

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