Monday, November 16, 2009

B Sweet

Tis' the season for everything to be PUMPKIN! I can't get enough of pumpkin spiced lattes at Starbucks, I almost died trying Cheesecake Factory's pumpkin cheesecake and now (in between workouts) I managed to bake pumpkin chocolate chip cookies! I found the recipe from the Food Network's website and have been anxiously waiting to try it out for a few weeks now. So finally I got a try and found them a great success. If you are a fan of pumpkin you will love these, not a fan of pumpkin? I urge you try them anyways! They have a great taste with all the spices of the season and would make a great gift to a host or hostess this Thanksgiving.


  • 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
  • 1/4 teaspoon ground cloves
  • 2 cups (12-ounce bag) milk chocolate chips, not semisweet
  • Nonstick cooking spray or parchment paper


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.

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