Pumpkin chocolate chip cookies

Ingredients for 1 servings:

• 225 g butter, soft
• 200 g white sugar
• 220 g brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 240 g pumpkin flesh, puree
• 380 g flour
• 2 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon powder
• ½ tsp ginger powder
• ¼ tsp nutmeg
• ¼ tsp clove powder
• 300 g chocolate (chocolate drops), whole milk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

American pumpkin chocolate cookies, for about 60 pieces

Preheat oven to 175 degrees C (bottom heat if possible, otherwise top/bottom heat). Line 2 baking sheets with parchment paper. In a large bowl, briefly cream the butter with a mixer. Gradually add both types of sugar and beat until fluffy. Add the eggs one at a time, then the vanilla extract and pumpkin puree, and mix everything well. In a larger bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and clove powder and gradually add to the butter mixture, mixing with a mixer. Fold in the milk chocolate chips with a spoon. Place a heaped tablespoon of batter on each baking sheet, leaving 3 cm between the cookies. Bake each sheet, one at a time, for 15 to 20 minutes; the cookies should be browned around the edges. Remove the baking sheets from the oven, let the cookies cool on the sheet for 2 minutes, then transfer the cookies to a wire rack and let them cool completely.