Pumpkin Chocolate Chip Cookies
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 20-24 3" cookies
 
Ingredients
  • 1 cup spreadable butter or margarine (Land O Lakes butter with canola oil works well for this)
  • 1.5 cups firmly packed Domino‚Äôs light brown sugar
  • 1/4 cup cane sugar
  • 2 jumbo eggs
  • 1.5 cups pureed (or canned) pumpkin
  • 1 teaspoon pure extract vanilla
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 cups all purpose, unbleached King Arthur flour
  • 1 cup semi-sweet Ghirardelli chocolate chips
Instructions
  1. Pre-heat oven to 375
  2. In large bowl, beat together butter and sugar until creamy.
  3. Add eggs, pumpkin, vanilla, sea salt, baking soda, cinnamon, and nutmeg, stirring until thoroughly blended.
  4. Add flour 1 cup at a time and beat until well-mixed.
  5. Mix chocolate chips evenly throughout the dough.
  6. Drop 1/4 cup dough for each cookie onto aluminum cookie sheets, about six per sheet.
  7. Bake for 15-16 minutes until light golden brown.
  8. Yield: 20-24 three inch cookies
Recipe by Kerrian's Notebook at https://pattiphillipsbooks.com/kerriansnotebook/2018/11/kn-p-228-pumpkin-chocolate-chip-cookies/