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
- 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
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.