Courtesy of Sally's Baking Addiction.com. These are so good you'll want to double the recipe!
Ingredients:
- 1/2 cup unsalted butter
- 1/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 6 Tablespoons pumpkin puree
- 1 and 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup semi-sweet chocolate chips
Directions:
In a medium bowl, whisk the melted butter,
brown sugar, and granulated sugar together until no brown sugar lumps
remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
In a large bowl, toss together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 cup semi-sweet chocolate chips. Cover the dough and chill for 30 minutes. Chilling is mandatory.
Take the dough out of the refrigerator. Preheat the oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
Roll the dough into balls, about 2 Tablespoons of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 10-12 minutes. Makes about 18 cookies.
The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out. Remove from the oven and press a few more chocolate chips onto the tops, if desired.
Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. Cookies stay soft, moist, and chewy stored at room temperature for up to 1 week.
Freezing directions: Roll the chilled dough into balls and freeze in a large ziplock bag for up to 2 months. Baked cookies may also be frozen up to 2 months.
In a large bowl, toss together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 cup semi-sweet chocolate chips. Cover the dough and chill for 30 minutes. Chilling is mandatory.
Take the dough out of the refrigerator. Preheat the oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
Roll the dough into balls, about 2 Tablespoons of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 10-12 minutes. Makes about 18 cookies.
The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out. Remove from the oven and press a few more chocolate chips onto the tops, if desired.
Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. Cookies stay soft, moist, and chewy stored at room temperature for up to 1 week.
Freezing directions: Roll the chilled dough into balls and freeze in a large ziplock bag for up to 2 months. Baked cookies may also be frozen up to 2 months.
