Ready to bake. I have to tell you that I LOVE the smell of baked goods as the aroma fills the house, but the Red Ape Cinnamon really stood out and it smelled good. And the vanilla? Just as good. I took a whiff of both before I added them to the batter and let me tell you, they smell heavenly!
1 c. (2 sticks) unsalted butter, softened
1 c. white sugar
1 c. light brown sugar
2 large eggs
1 tsp. Singing Dog Vanilla
1 c. canned pumpkin puree
3 c. all purpose flour (I use 1 c. whole wheat flour)
2 tsp. baking soda
1/2 tsp. salt
1 tsp. Red Ape Cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
2 c. milk chocolate chips, not semisweet
Non stick cooking spray or parchment paper
Heat the oven to 350 degrees. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Slowly beat the flour mixture inot the batter in thirds. Stir in the chips. scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets asnd bake for 15 to 20 minutes, or until 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.