Ingredients
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2 cups flour
1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup canned pumpkin
1/2 cup butter (slightly melted)
1 cup semi-sweet chocolate chips
Preparation
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In large bowl combine flour, sugar, spices, baking soda, baking powder & salt.
In medium bowl beat eggs lightly then add pumpkin & butter. Whisk until combined then stir in the chocolate chips.
Fold the wet ingredients into dry ingredients, just until moistened. Don't over mix.
Spread a sheet of parchment paper over cookie sheets & drop 2 Tablespoons of batter about 2-3 inches apart on parchment.
Bake at 350\u00b0 for 15 minutes then cool on sheet for about 5 minutes before removing to wire racks to cool the rest of the way.
These freeze well also. I cool completely, then place back on cookie sheets covered with parchment & freeze for a couple hours. Then fill large ziplock baggies with them & put them back into the freezer.
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