Pumpkin Chocolate Chunk Cookies Food

PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• 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.

PUMPKIN-CHOCOLATE CHUNK COOKIES

Steps:

• Heat oven to 375°F.
• Mix flour, baking soda and salt. Beat butter, sugars and pumpkin spice in large bowl with mixer until light and fluffy. Add egg, pumpkin and vanilla; mix well. Gradually beat in flour mixture until well blended. Stir in chocolate and nuts.
• Drop by heaping tablespoonfuls, 2 inches apart, onto baking sheets.
• Bake 12 to 13 min. or until lightly browned. Cool on baking sheets 1 min.; remove to wire racks. Cool completely.

PUMPKIN CHOCOLATE CHUNK COOKIES

Steps:

• Beat together the pumpkin pie mix, egg, vanilla, and oil.
• Beat in the sugar.
• Add flour, baking powder, dissolved baking soda, salt, and cinnamon. Mix well.
• Fold in chocolate chunks.
• Drop cookies onto lightly greased cookie sheet.
• Bake 10-12 minutes at 375 degrees.