This weeks recipe is for some delicious Pumpkin Chocolate Chip Cookies. They are yummy and you can’t eat just one. The pumpkin is not overpowering and this recipe has none of the traditional spices that you will find in most pumpkin cookie recipes. They are however, loaded with chocolate chips. When we baked them we were able to get almost 4 dozen. It just depends on how big you make them. We used teaspoons full instead of tablespoons full of dough. They still came out well sized and delicious.
PUMPKIN CHOCOLATE CHIP COOKIES
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) butter, room temperature
1/2 cup brown sugar
3/4 cup granulated sugar
3/4 cup LIBBY’S® 100% Pure Pumpkin
1 1/2 teaspoons vanilla extract
1 large egg
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
PREHEAT oven to 375° F.
COMBINE: flour, baking soda and salt in medium bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl with electric mixer on medium until well blended. Add pumpkin, egg and vanilla extract. Mix on low until combined. Stir in flour mixture. Batter will be soft. Fold in morsels. Drop by tablespoon (teaspoon) onto ungreased baking sheets about 2 inches apart.
BAKE for 10 to 12 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in airtight container.