Pumpkin Chocolate Chip Cookies
Our pantry manager and expert cookie baker, Evie, typically bakes homemade cookies for our families every Monday. Offering up warm cookies is just another way that RMHC is a “home-away-from-home” for the more than 400 families who stay with us each year. Many of our residents (and our staff) have favorites from Evie’s wide cookie repertoire. Since Halloween is on the horizon, Evie has a fun Halloween recipe to share below for Pumpkin Chocolate Chip Cookies – enjoy!
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup brown sugar
2 large eggs
1 tsp. vanilla extract
1 cup canned pumpkin puree
3 cups all purpose flour
2 tsps 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 (12 oz bag) white or chocolate chips
Non-stick cooking spray or parchment paper
Heat oven to 350 degrees. Spray cookie sheets with spray or line with parchment paper.
Using the mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until mixture is light and fluffy. Beat in eggs one at a time, then mix in vanilla and pumpkin puree. In a large bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the dough by heaping tablespoonsful onto the cookie sheets. Bake for 15-20 minutes or until the cookies are browned around the edges. Remove cookies from oven and let rest for 2 minutes. Move cookies to a wire rack with a spatula to let them cool.
(Recipe courtesy of George Duran, Food Network)
1 cup confectioner’s Sugar
1 – 1 1/2 tbsp milk
1/2 tsp vanilla
Combine and mix well. Drizzle over the cooled cookies!