Okay so it’s about that time of year again… pumpkin pumpkin PUMPKIN!!!!
I love me some pumpkin!
I also love cookies… I dare say more so than cupcakes or ice cream…
SO here is one of my favorite recipes for a fall cookie that is to die for!
INGREDIENTS:1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves Optional Add-In’s for the daring and creative cooks. Add one, some or ALL: 2 cups (12-ounce bag) white chocolate chips 1 cup dried cranberries 1 cup cream cheese block diced into small pieces
“Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them 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.”
The recipe came from the wonderful collection of recipes from Food Network. but I changed things up just a little bit.