Amy S Pumpkin Chocolate Chip Cookies Recipe

Ingredients for Amy S Pumpkin Chocolate Chip Cookies

• 1 cup (2 sticks) softened unsalted butter, ¾ cup packed light brown sugar, 1 cup granulated sugar
• 1 (15-ounce) can pumpkin puree (add 2 tablespoons water if using store-bought)
• (already included in butter)
• 2 large eggs
• 1 teaspoon vanilla extract
• White Flour
• Baking Powder
• Baking Soda
• Cinnamon
• Salt
• 2 cups chocolate chips

How to Make Amy S Pumpkin Chocolate Chip Cookies

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup packed light brown sugar until light and fluffy.
3. Add 1 cup granulated sugar and mix well.
4. Beat in 2 large eggs, then stir in 1 teaspoon vanilla extract.
5. In a separate bowl, whisk together 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, 1 teaspoon salt, and 2 ½ cups all-purpose flour.
6. Add 1 (15-ounce) can pumpkin puree (add 2 tablespoons water if using store-bought). If using home-canned pumpkin, skip adding water.
7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
8. Stir in 2 cups chocolate chips.
9. Drop by rounded tablespoons onto prepared baking sheets, leaving about 2 inches between each cookie.
10. Bake for 10-12 minutes, or until edges are golden brown.
11. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.