Pumpkin Chocolate Chip Cookies
1 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup canned pumpkin puree (can be increased to 1 1/2 cups for stronger pumpkin flavor)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 (3.4 oz) package instant vanilla pudding mix
1 package milk chocolate chips (12 oz or so)
1) Preheat oven to 350 degrees. Grease cookie sheets (or line with parchment paper or silicon baking mat).
2) In a large bowl, cream together the butter and sugar. Beat in the egg and vanilla, then stir in the pumpkin puree.
3) In a separate bowl, combine the flour, baking soda, salt, cinnamon, and vanilla instant pudding mix; gradually mix into the pumpkin mixture. Stir in the chocolate chips.
4) To make the dough easier to work with, refrigerate for 45 minutes to an hour (or longer, it doesn't really matter). Roll into walnut sized balls and place them 2 inches apart onto the prepared cookie sheets.
5) Bake for 12-15 minutes in the preheated oven or until lightly browned at the edges. If you chilled the dough, it'll be more like 15-20 minutes. Allow to cool completely.
