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Christine

Pumpkin Chocolate Chunk Cookies

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Ingredients Method

Ingredients
  

  • 1/2 c. butter softened
  • 1 c. sugar
  • 3/4 c. pumpkin puree not pumpkin pie filling
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/4 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. cloves
  • 1 1/2 c. chocolate chunks

Method
 

  1. Preheat oven to 350 degrees Fahrenheit. Lightly grease cookie sheets or line them with nonstick baking mats.
  2. In the bowl of an electric mixer, cream together butter, sugar, egg and vanilla. Then add pumpkin puree and mix again until incorporated, scraping down the sides as necessary.
  3. In a separate bowl, stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Add it to the wet mixture, along with the chocolate chunks, and mix until combined.
  4. Scoop dough by the spoonful (I used a 1 1/2" cookie scoop so they'd all be uniform) and drop onto cookie sheets, 2" apart.
  5. Bake for approximately 10-12 minutes, or just until set and done. Let cool for a few minutes on the cookie sheet, then remove them to a cooling rack to cool completely. Store in an air tight container or bag once cool.