I started with a 29oz can of pumpkin, and had some leftover after making the Cranberry Walnut Pumpkin Bread. What better use than pumpkin chocolate chip cookies? These soft cookies are fluffy and like bite-sized pumpkin bread. If you're looking to satisfy your sweet tooth, whip up some cream cheese frosting and make a whoopie pie!
Recipe slightly adapted from Food Network Recipes-Pumpkin Chocolate Chip 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 (heaping) teaspoon ground cinnamon
1/2 (heaping) teaspoon ground ginger
1/4 (heaping) teaspoon ground nutmeg
1/4 (heaping) teaspoon ground cloves
2 cups semisweet chocolate chips
Heat the oven to 350 degrees F. Line cookie sheets with parchment paper. 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. 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.