You already know that, my favorite chocolate chip cookie recipe is the one on the back of the Nestle Toll House Mini Chocolate Chips bag. If you read my All Things Fall Blog, you are also aware of my love for pumpkin spice treats. Naturally, I would want to share my pumpkin chocolate chip cookie recipe with you. This may be your last chance to make them before the chocolate mint season begins.
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons of pumpkin pie spice
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 cup of canned pumpkin puree
1 teaspoon maple extract
2 large eggs
1.Preheat oven to 375° F.
2.Combine flour, baking soda, salt and pumpkin pie spice in a small bowl.
3.Beat butter, granulated sugar, brown sugar, pumpkin puree and vanilla extract in a large mixer bowl until creamy. Add eggs one at a time, beating well after each addition.
4.Gradually beat in flour mixture.
5. Stir in morsels and nuts. Drop by rounded tablespoon onto parchment paper lined baking sheets.
6. Bake for 15 to 16 minutes or until golden brown. Remove from the baking sheet and place on wire racks to cool completely.
***This recipe was modified from the NESTLÉ® TOLL HOUSE® Mini Morsel Cookies***