Somehow, cooking has a solace all of its own. No matter what major crisis is going on, no matter what happened “at the office”, there is always that simple joy of mixing ingredients together and coming out with a delight.
These cookies are like little jewels of pumpkin bread sprinkled with the sweet delectableness of creamy chocolate. Both the dark mysterious flavor of semi-sweet, and the bright cheerful butteryness of white chocolate combine in a beautiful duo.
When Tom came home tonight from his training at the firestation, he insisted that he had to have several cookies in order to do his homework “properly”. Not overly sweet, but intensly irrisistible, these cookies are perfect for fall and autumn.
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 generous tsp. vanilla
- 1 ½ cups canned pumpkin puree
- 3 cups all-purpose flour
- 2 tsp. Baking Soda
- ½ tsp. salt
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- ½ tsp. nutmeg
- ½ tsp. cloves
- 1 cup semi sweet chocolate chips
- 1 cup white chocolate chips
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with 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.