My sister was in search for a pumpkin chocolate chip cookie recipe last year after being disappointed by a recipe that she found online. So, I went into my test kitchen and came up with 2 different recipes. I baked both batches and sent DH off to work with them. Version 2 was the winner amongst his co-workers. The cookie is not too sweet, so that you can really taste the pumpkin and chocolate chips. My friend, Jen, got to sample a batch last month.
I wanted to share the recipe with all of you during the Holiday season. Enjoy!
Pumpkin Chocolate Chip Cookies V.2
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 ground cloves
• 1/2 teaspoon nutmeg
• 1 cup (2 sticks) butter, room temp
• 1 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 3/4 cups pumpkin puree
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
PREHEAT oven to 375° F.
COMBINE flour, baking soda, salt, nutmeg, cinnamon and cloves in small bowl and whisk together. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add the egg, beating well. Then add pumpkin puree and mix well. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.