Pumpkin Chocolate Chip Cookies

Serves 60

Ingredients

• 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

Preparation

1. Heat the oven to 350 degrees F.
2. Line cookie sheets with parchment paper or spray with cooking spray.
3. With an electric mixer, beat the butter until it is smooth. Beat in both of the sugars, a little at a time, until the mixture becomes light and fluffy. Beat each egg one at a time into the batter. Stir in the vanilla and pumpkin puree.
4. In a large mixing bowl, whisk the baking soda, flour, salt, cinnamon, ginger, nutmeg, and cloves.
5. Carefully beat the flour mixture into the batter in thirds.
6. Add the chocolate chips and stir until the chips are evenly distributed.
7. Put tablespoon-sized scoops of the cookie dough onto the cookie sheets and bake for 15-20 minutes or until lightly browned.
8. Take the cookie sheets out of the oven and let cool for 2 minutes, then put the cookies on a wire rack using a spatula.
9. Serve and enjoy!

Nutritional Information per Serving

• 106 Calories
• 5 g Fat
• 16 mg Cholesterol
• 70 mg Sodium
• 14 g Carbohydrate
• 1 g Fiber
• 1 g Protein

Source: Food Network

Photo credit: Keith McDuffee on Flickr

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.