Ingredients:
- 1 Cup Prairie Farms Unsalted Butter, softened
- 1 Cup granulated sugar
- 1 Cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 Can (15 oz) Pumpkin Puree
- 3 Cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp Ground Cloves
- 2 Cups Semi-Sweet Chocolate Chips
Directions:
- Preheat oven to 350°F and prepare baking sheets with nonstick cooking spray.
- In a large bowl, beat the butter until smooth. Beat in sugars a little at a time until light and fluffy. Beat in eggs one at a time, then add vanilla and pumpkin puree.
- In a medium bowl, mix together flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Slowly beat the flour mixture into the batter. Stir in chocolate chips.
- Scoop the cookie dough, about 1 tablespoon each, onto prepared baking sheets. Bake for 10-13 minutes, until cookies are just baked through. Remove and cool on a wire rack. Cookies can be stored in an air tight container up to 1 week.
