This article is written by a student writer from the Her Campus at Emory chapter.
Getting ready for Thanksgiving? Make these Pumpkin Chocolate Chip Cookies! They’re a cross between cake and cookie, and they are delicious! Here’s what you need:
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
- 1/4 teaspoon ground cloves
- 2 cups (12-ounce bag) milk chocolate chips
Instructions
- Start by preheating the oven to 350 degrees. Spray a cookie sheet with non-stick cooking spray.
- Next, beet the butter in a large mixing bowl until it is smooth. Add the white sugar and the brown sugar, mixing them in a little bit at a time. Beat in the eggs, add the vanilla, and add the pumpkin.
- Then, in a separate bowl, ix together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly add this mixture to the pumpkin mixture, and mix well. Finally, stir in the chocolate chips!
- Scoop the cookie dough onto your cookie sheet. Bake for 15 to 20 minutes, or until the edges of the cookies begin to brown.
Bon appetite, and enjoy Thanksgiving!!