Pumpkin Chocolate Chip Cookies

And the pumpkin overload continues...

Seriously though, I'll abstain from posting more for a while (unless you're dying for more, in which case I may be able to work something out). 

This baking experience was a lesson learned about baking at my boyfriend and his roommates house who don't own a whisk, let alone an electric mixer (still love you guys despite this :)  ).  Just a girl, a bowl, and a spoon?  Not quite the ideal baking scenario, but it worked.  I was actually pleasantly surprised that they had most of the ingredients already.  I baked these on a lazy, halloween day, as a little baseball game snack.

I got this recipe from the Food Network website.  This recipe yields about 60 cookies, so I, personally, halved it.
Pumpkin Chocolate Chip Cookies
2 sticks unsalted butter
1 cup sugar
1 cup light brown sugar
2 eggs
1 tsp. vanilla extract
1 cup canned pumpkin puree
3 cups flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cloves*
2 cups milk chocolate chips

*I skipped on the cloves because we didn't have any there and I didn't feel like buying them, I don't really think it affected the cookie too much, to be honest.

Directions:

• Heat oven to 350F
• Beat butter until smooth
• Beat in white and brown sugar 
• Beat in eggs
• Add vanilla and pumpkin puree
• In another bowl, whisk together flour, baking soda, salt, and the rest of the spices
• Add flour mixture to the batter in portions and mix
• Stir in chocolate chips

Bowl + spoon+ ingredients = cookie batter the 'old-fashioned' way

• Place tablespoon-sized balls of dough onto prepared cookie sheet
• Bake for 15-20 minutes
• Remove from sheet and let cool

Pumpkin Chocolate Chip Cookies

 Great success!  The cookies turned out really moist and chewy, just the way I like them! Try them for yourself and then tell me what you think.