Take your chocolate chip cookie and add a cup of fall’s favorite ingredientpumpkin!
They’re a great freezer cookie to have on hand for the holidays.
Line cookie sheets with parchment paper; set aside.
Credit: Jason Donnelly
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
Add granulated sugar and brown sugar.
Beat until combined, scraping sides of bowl occasionally.
Beat in eggs, one at a time, beating well after each addition.
Beat in pumpkin and vanilla until combined.
Beat in as much of the flour mixture as you’re able to with the mixer.
Stir in any remaining flour mixture and the chocolate.
Drop dough in 2-tablespoon mounds 2 inches apart onto the prepared cookie sheets.
Bake for 10 to 12 minutes or until edges are light brown.
Cool on cookie sheets for 2 minutes.
Transfer to a wire rack and let cool.
To Store:
Layer cookies between sheets of waxed paper in an airtight container; cover.
Store at room temperature for up to 3 days or freeze for up to 3 months.
2,000 calories a day is used for general nutrition advice.
