I'm not sure where I found this recipe, but it is the best one that I've found so far. You can either use chocolate chips or raisins. I, being a chocoholic, prefer the chips.
- 1 C unsalted butter, softened
- 1 C white sugar
- 1 C light brown sugar
- 2 large eggs
- 1 Tsp vanilla extract
- 1 C canned pumpkin puree
- 3 C AP flour
- 2 Tsp Baking soda
- 1/2 Tsp salt
- 1 Tsp ground cinnamon
- 1/2 Tsp ground ginger
- 1/4 Tsp ground nutmeg
- 1/4 Tsp ground cloves
- 2 C (12-oz bag) semi-sweet or milk chocolate chips
- Heat oven to 350 degrees F.
- Spray cookie sheet with nonstick spray or line with parchement paper. (I find that the paper works the best and keeps the bottoms from burning.)
- Using a mixer, beat the butter until smooth.
- Beat in the white and brown sugars.
- Beat in the eggs one at a time and then mix in the vanilla and pumpkin puree.
- In a larg bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Slowly beat the flour mixture into the batter.
- Stir in the chocolate chips or raisins.
- Scoop the dough by heaping tablespoons and bake for 15-20 minutes.