Celebrating Fall with Cookies

I will not be a daily blogger, but I've tried some new recipes lately that I feel must be shared!

Today marks my longest trail run ever, 7 miles :) And with that for celebration as well as the beginning of fall,  baking is a must. So I made:

Pumpkin Chocolate Chip Cookies

The initial recipe is yet another Food Network original, but I made some modifications:

Ingredients

1/2 cup (1 stick) unsalted butter, softened

1/2 cup white sugar

1/2 cup light brown sugar, packed

1 large eggs

1/2 teaspoon vanilla extract

1 cup canned pumpkin puree

1 1/2 cups all-purpose flour

1 teaspoons baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup semisweet chocolate chips

Nonstick cooking spray or parchment paper

**NOTE: if you don't have all these spices, you can add 2 teaspoons of pumpkin pie spice instead!**

Directions

Heat the oven to 350 degrees F. Line cookie sheets 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 egg, then mix in the vanilla and pumpkin puree. 

In a large bowl, use a sifter and mix 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.

I also made some cream cheese icing to put on top and here are the results:

They are super soft cookies, even 3 days after baking! Enjoy!

~Tina