These are by far the best cookies I have come across and I have been making them at least three to four times a year since 2007-ish. A lady I used to play soccer with gave me this recipe and I am so thankful she did! This is a family favorite that I look forward to passing on to the next generation and to you. The cookies are very soft so when storing them make sure they are completely cooled and if stacking in a dish line each layer with parchment paper or something similar so they don’t stick to each other. Enjoy!
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Makes 24 cookies.
- 1 cup softened unsalted butter
- 1 cup Baker’s sugar
- 1 cup dark brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree
- 1/2 cup pumpkin pie mix
- 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 semisweet chocolate chips
Heat the oven to 350° F. Line baking sheets with parchment paper or silicone baking mat.
In a large bowl, whisk or beat softened butter until smooth. Add brown sugar and Baker’s sugar a little at a time and whisk or beat until light and fluffy. Add eggs one at a time. Then mix in the vanilla, pumpkin puree and pumpkin pie mix.
In a separate bowl combine dry ingredients: flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Fold dry ingredients into the wet ingredients until combined and fold in the chocolate chips.
Scoop the cookie dough onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Let them rest for a couple minutes on the baking sheet; remove and let them finish cooling on wire racks.