PUMPKIN CHOCOLATE CHIP COOKIES

I have so many wonderful childhood memories of raking the yard with my family and creating monstrous leaf piles for hours of jumping fun. Trying to recreate those memories for my kids we set off to make our first official leaf pile this year. Unfortunately, my rake disappeared so I was left with no option other than the leaf blower which felt a little wrong and nontraditional (secretly, I swear it has been the best $20 I have ever spent in my life). The kids had a blast and I of course got a few jumps in too. It was all fun and games until we were at the top of the hill, took off racing for a big jump when the dogs ran up to the leaf pile first and both peed on it. Seriously, I swear they always know how to ruin our fun.

This is a great fall cookie recipe or a perfect way to use up your left over pumpkin puree. At first when I tasted the dough I was a little skeptical because the flavor was kind of bland and I was wishing I just made regular chocolate chip cookies but as they baked in the oven the spices really kicked in and made a really soft, moist, cake-like cookie. It is almost a cross between a cookie and a muffin top.

Pumpkin Chocolate Chip Cookies
Adapted from George Duran
Makes 43 cookies from medium scoop (approx 2 tablespoons)

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 semisweet

Heat the oven to 350 degrees F and line cookie sheets 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 and bake for 15 to 20 minutes* or until the cookies are browned around the edges (I removed after 11 minutes). 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.

* Note: I used a medium size pampered chef scoop (approx 2 tablespoons) for the dough and I baked for 11 minutes in 350 degree oven. Also these cookies are really soft so they cannot be stacked when stored or they will stick together.

PRINTABLE RECIPE