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Wednesday, July 8, 2009

Pumpkin Chocolate Chip Cookies

I am always looking for a good recipe, and since my kids always have friends over (most of whom are hungry boys) I need to have things that are quick, easy and inexpensive. And if it makes a lot it's even better! After a recent visit with my grandparents my kids wanted to have the same chocolate chip pumpkin cookies. The cookies were store bought so I had to go online to find a recipe that would work. After eliminating many recipes, this is the one I selected, and they are perfect! They are super-soft and so yummy. The recipe made a TON of cookies, and even though it's the middle of summer they are quickly disappearing.

Pumpkin Chocolate Chip Cookies
Recipe George Duran
Prep Time: 15 min
Inactive Prep Time: 2 min
Cook Time: 15 min
Serves: 60 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 milk chocolate chips, not semisweet
Nonstick cooking spray

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray.
Using a mixer, beat the butter until smooth. Beat in the sugars until the mixture is light and fluffy. Beat in the eggs, 1 at a time, then add 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. 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. 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.

* I used semi-sweet chocolate chips, and my all-time favorite ingredient ,Mexican vanilla.

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