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Pumpkin Puree:

Preheat oven to 300 degrees F. Cut pumpkin into small manageable pieces and cut off pith and seeds. Place cut pumpkin skin side up in a large roasting pan. Add 1/4 water and bake uncovered for 1 hour or until tender. Remove from oven and allow pumpkin to cool.  When cooled, cut away skin and puree in blender. 

2 sticks of softened butter
1/2 cup white sugar
1 1/2 cup brown sugar
2 large eggs
1 tsp. vanilla extract
1 cup pumpkin puree (freeze leftover for other recipes)
3 cups all-purpose flour
2 tsp baking soda
1/2 tsp salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 bag of milk chocolate chips

Heat the oven to 350 degrees. Spray cookie sheets with nonstick spray. Beat butter with white and brown sugars in large bowl.  Add eggs and mix.  Next pour in vanilla and pumpkin puree.  Whip.  In a separate bowl, whisk flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly add the dry mixture to the batter. Stir in the chips.  Use tablespoon and scoop cookie dough onto cookie sheets.  Bake for 15 minutes, or until the cookies are slightly browned around the edges.  Cool on wire rack.