Pumpkin Chocolate Chip Cookies
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Pumpkin Chocolate Chip Cookies

From FoodNetwork.com, and we added a yummy cream cheese drizzle!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 60 large cookies or 30 small

Ingredients

  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 cups 12-ounce bag milk chocolate chips, not semisweet
  • 2 oz softened cream cheese
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla
  • heavy cream or milk

Instructions

  • 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.
  • Mix the powdered sugar, vanilla, and cream together. Drizzle over the cooled cookies.