- 1 cup (2 sticks) unsalted butter, softened
- 1 cup white sugar
- 1 cup dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups canned pumpkin puree
- 3 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 cups (12-ounce bag) dark chocolate chips, not semisweet
- Nonstick cooking spray or parchment paper
- 1 cup dark chocolate chips (Optional for chocolate dipped cookies)
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.
For Chocolate Dipped Cookies
Melt the remaining chocolate chips in either a double boiler or the microwave. Dip one half of each cookie into the chocolate before placing on parchment paper to cool.