It's day two of our cookie week where we bring you our favorite holiday cookie recipes to both inspire you and spread a little holiday cheer. Today's recipe is for Pumpkin Chocolate Chip Cookies. These cookies are light and pillowy with just enough chocolate to make them extra-special.
Pumpkin Chocolate Chip Cookies
Makes six dozen
3 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon salt
1 ¼ teaspoon ground ginger
¾ teaspoon ground nutmeg
¾ cup unsalted butter, softened
2 ¼ cup packed light- own sugar
2 large eggs
14 ounces canned pumpkin puree
¾ cup evaporated milk
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees. Combine the flour, baking soda, baking powder, salt, and spices in a bowl and set aside.
Beat the butter and own sugar in a large bowl, mixing for about 3 minutes or until pale and fluffy. Add the eggs. Turning the speed to low, add pumpkin, evaporated milk, and vanilla. Add the flour mixture a cup at a time, beating until thoroughly combined.
The dough will be sticky, so don’t attempt to roll these into neat little balls! Using a spoon, scoop up dough and drop it onto a parchment paper-lined baking sheet. Bake for approximately 12 minutes, or until the tops are golden own. Let cool before serving.
