Pumpkin Chocolate Chip Cookies

Although this recipe is not from Mom, it has become a family favorite. I love just about all things pumpkin. I found a variation of the recipe somewhere that I can no longer recall the source. Since I first made this recipe, I made several adjustments to suit my preferences. These delicious cookies are now popular at family parties, especially in the fall when pumpkin is everywhere. Even people who don't particularly like pumpkin like these cookies.

This recipe makes a lot of cookies. Fortunately, these cookies freeze well, so they can be enjoyed for a long time. And the cookies stay soft and moist, even after being defrosted. I prefer using milk chocolate chips, but use any kind of chips you like. I really like the combination of cinnamon, ginger, and nutmeg and you can use more or less of each spice to suit your preferences.

Pumpkin Chocolate Chip Cookies 

• 1 cup butter, softened
• 1 1/2 cup brown sugar
• 2 large eggs
• 1 tsp. vanilla
• 1 cup pumpkin puree
• 3 cups flour
• 2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 2 cups chocolate chips

Preheat the over to 350. Beat butter and sugar until light and fluffy. Beat in the eggs. Add vanilla and pumpkin puree. Mix in baking soda, cinnamon, ginger, and nutmeg. Mix in the flour until fully blended. Stir in the chips. Scoop spoonfuls of dough onto cookie sheets. Bake for 10 to 13 minutes. Allow to cool on wire rack. Enjoy!