Pumpkin Chocolate Chip Cookies

Link: http://www.foodnetwork.com/recipes/george-duran/pumpkin-chocolate-chip-cookies-recipe/index.html

Amazing! Delicious! We make these for Halloween Party at our kids pre-school. There are never any cookies left!

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, not semisweet
* Nonstick cooking spray or parchment paper

Directions

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.

A SECOND Version of the Pumpkin Chocolate Chip Cookies....

Ingredients:
4 cups all-purpose flour
2cups raw oatmeal
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 ½ cups butter(or oleo)
2 cups brown sugar
1 cup white sugar
1 egg
1 teaspoon vanilla
1 can (16 oz) pumpkin
2 cups chocolate chips

Preheat oven to 350 degrees.
Combine flour, oats, soda cinnamon and salt.
Cream butter, adding sugars , egg, vanilla, and pumpkin.
Stir in dry ingredients, adding chips when well mixed.
Drop by teaspoon full on cookie sheet, I use my stone wear.
Bake for 15 minutes ( a little longer if needed).
It makes a big batch, but freezes well