Pumpkin Chocolate Chip Cookies

Name: Pumpkin Chocolate Chip Cookies
Prep time: 32 min
Cook time: 32 min
Total time: 32 min
Yield: 60
Cuisine: Global
Ingredients: 2 teaspoons baking soda; 237 milliliters canned pumpkin puree; 2 larges eggs; 710 milliliters all-purpose flour; 1 teaspoon ground cinnamon; 0 teaspoons ground cloves; 1 teaspoons ground ginger; 0 teaspoons ground nutmeg; 237 milliliters light brown sugar; 473 milliliters (12-ounce bag) milk chocolate chips, not semisweet; 1 teaspoons salt; 237 milliliters (2 sticks) unsalted butter, softened; 1 teaspoon vanilla extract; 237 milliliters white sugar

For 14 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 1g of protein, 5g of fat, and a total of 111 calories. This recipe serves 60. If you have vanillan extract, ground nutmeg, ground ginger, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 32 minutes.

Instructions

Watch how to make this recipe.

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Ingredients you will need

Equipment you will use

Baking Paper

Baking Sheet

Oven

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.

Ingredients you will need

Canned Pumpkin