This issue’s recipe is inspired by autumn: Pumpkin Chocolate Chip Cookies. I brought these cookies to the Fall Festival here at UC-Blue Ash, and everyone wanted the recipe, so here it is:
Preheat oven to 350 degrees. You will need:
1 cup (2 sticks) unsalted butter
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 tsp. vanilla extract
1 cup canned pumpkin
3 cup flour
2 tsp. baking soda
½ tsp. salt
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground nutmeg
¼ tsp. ground cloves
2 cups (12 oz. bag) milk chocolate chips
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars until light and fluffy. Then beat in 1 egg at a time. After that, mix in the vanilla and pumpkin.
In a large separate, bowl, whisk together the flour and remaining ingredients, except the chocolate chips. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough onto greased cookie sheets (do not use aluminum foil, I would suggest spraying the cookie pans with nonstick cooking spray) by heaping tablespoons full. Bake 12-15 minutes or until the cookies are browned around the edges.
This recipe makes about 60 cookies. Enjoy!