Pumpkin spice season is here. Two things I love are Autumn’s breezes and cookies. This recipe is one of my favorite. Not only is it easy to achieve it’s also pretty fast so you can satisfy your sugar craving in no time.
1 cup unsalted butter, softened
1 cup granulated 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 semi-soft or dark chocolate chips
1. Preheat oven to 350 degrees Fahrenheit. Spray a baking sheet with a non-stick cooking spray or line with parchment paper or a silicone baking mat.
2. Using a mixer, beat the butter until it is smooth (it will go from yellowish to white). Add granulated and brown sugar gradually to obtain a light mixture. Beat the eggs, one at a time, then add vanilla extract and pumpkin purée.
3. In a large bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, and clove.
4. Slowly beat the flour mixture in the batter. Stir in chocolate chips.
5.Scoop the cookie dough evenly over the cookie sheets and bake for 15 to 20 minutes or until the biscuits are golden on the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Then take the biscuits with a spatula and place them on a rack until they are fully cooled.