October 1, 2016
Today is National Homemade Cookie Day. We are pretty excited about it. In the true spirit of fall and all that is pumpkin, this is one of our office favorites. Pumpkin Chocolate Chip Cookies. You read that correctly and you're welcome.
Pumpkin. Chocolate. Chip. Cookies. They are a must try. Take 32 minutes of your day and invest them into baking these cookies. When you're done, be sure to share the photos on Instagram and tag us @BallisticCases with #BallisticCases.
Warning: This recipe makes 60 cookies
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper
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.
Recipe courtesy of George Duran
© 2016 Television Food Network, G.P. All Rights Reserved.
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