I’ve been making a ton of pumpkin recipes, and this is a good one! I think it’s the time of year combined with a love of pumpkin I didn’t realize I had until this year. This is a really quick recipe to pull together and the cookies bake up beautifully. Two warnings…first, these cookies are very cake-like so if you don’t like your cookies cake-like this probably isn’t the recipe for you. Also, this recipe makes a ton of cookies (60-ish). I’ve made a half batch both times I’ve made them. I really love the milk chocolate chips in these cookies but I much prefer milk chocolate to semisweet so I’m biased.

Pumpkin Chocolate Chip Cookies
from FoodNetwork.com

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

Heat the oven to 350 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.

Makes 60 cookies.