Preparation time: 20-30
Cooking time: 10-12
Difficulty: Easy - for beginners
Serves: makes about 36 (Normal Sized! :P) cookies
Dietary guidance: v n
1/2 cup unsalted butter, softened
3/4 cup brown sugar
3/4 cup granulated sugar
1 cup canned pumpkin
2 teaspoons vanilla extract (make your own! vodka+vanilla beans+time)
2 1/2 cups flour
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
pinch of nutmeg , or as much as you like - up to a tablespoon if you really love the spice (tip: buy the nutmeg whole and grind it yourself if you have the time-trust me)
1 tsp baking power
1 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips (or an entire 6oz bag of semi-sweet morsels if you LOVE chocolate)
1. Preheat oven to 350º
2. In a mixer, cream together the butter and sugars. Add the pumpkin and beat until well combined. Add the egg and beat until well combined. Finally, add the vanilla and yeah, beat until well combined.
3. In a separate bowl, mix together the flour, cinnamon, ginger, cloves, nutmeg, baking power, baking soda, and salt. Add the dry ingredients to the pumpkin mixture, about 1/3 cup at a time, until fully combined Fold in the chocolate chips with a spatula.
4. Spoon batter onto cookies sheets that have been sprayed with a non-stick cooking spray. Bake for 10-12 minutes or until lightly browned. Watch these cookies a little more than you might some other cookies, you do not want to overcook them. They should be soft, not crunchy. Let cool on baking sheet and then wire rack until done.
I suggest serving them refrigerated. Delicious!