The pumpkin chocolate chip cookie recipe from FoodNetwork.com uses canned pumpkin puree to make this dessert easy to prepare. It also uses a variety of spices to flavor this snack.
To make pumpkin chocolate chip cookies, beat 1 cup of butter in a large bowl until smooth. Then, beat in 1 cup of white sugar and 1 cup of light brown sugar. Keep beating until the ingredients are well-blended and fluffy. Beat in 2 large eggs, one at a time. Then, stir in 1 teaspoon of vanilla extract and one 15 ounce can of pumpkin puree. In another large bowl, whisk together 3 cups of flour, 2 teaspoons of baking soda, 1/2 teaspoon of salt, 1 teaspoon of cinnamon, 1/2 teaspoon of ginger and 1/4 teaspoon each of nutmeg and cloves.
Slowly beat the flour mixture into the wet batter. Stir in one 12 ounce bag of semi-sweet chocolate chips, if desired. Scoop spoonfuls of dough onto a non-stick or parchment paper-lined baking sheet and place in a 350 F oven for 15 to 20 minutes or until the cookies are browned around the edges. Let the finished cookies sit on the baking sheet for 2 minutes before transferring them to a wire rack to cool. Some reviewers suggest doubling the spices in the recipe to make these cookies more flavorful.