wilkes

Pumpkin Chocolate Chip Cookies

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, not semisweet
Nonstick cooking spray or 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.

Cary Neff on the Oprah Show had this receipe. Maybe this is the one you are looking for.


1/2
cup butter, softened

1/2
cup unsweetened applesauce or prune puree

1
cup raw sugar (Turbinado or brown sugar)

3
medium ripe bananas, mashed (or 1-1/2 cups Cooked Pumpkin)

2
large eggs

1
teaspoon pure vanilla extract (I also use 1/2 tsp lemon flavoring)

2 1/2
cups unbleached all-purpose flour

1 1/2
teaspoons baking soda

2
cups quick-cooking oats

1
cup semi-sweet chocolate chips

For either banana or pumpkin chocolate chip cookies.