They small amount of pumpkin puree in the recipe was the perfect amount to give it a nice orange color and nice flavor, and makes them moist and chewy without taking on the cake like quality of a lot of baked goods made with pumpkin. It's a quick and easy recipe that I will definitely be revisiting throughout the fall. I shared them with friends and it got across the board rave reviews!
Pumpkin Chocolate Chip Cookies
Ingredients
- ½ cup butter, softened
- ¾ cup brown sugar
- ¼ cup sugar
- ⅓ cup pumpkin puree
- 1 tsp vanilla
- 1¾ cup flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp allspice
- ½ tsp salt
- 1½ cup mini chocolate chips
Instructions
1. Cream butter and sugars together until fluffy, about 2 minutes. Add pumpkin puree and vanilla, stir until combined. In a separate bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Slowly add to pumpkin mixture. Fold in chocolate chips.
2. Refrigerate dough for a half hour or more before baking.
3. Preheat oven to 350 degrees.
4. Scoop balls of dough onto a baking sheet. Bake for 9-10 minutes, until the edges are firm. Remove from oven, and let set on the baking sheet for about 5-10 minutes, before removing to a wire rack.
5. Once completely cool store in an air tight container.
Happy Baking! Leave some comments or Tweet me @getluckynky with your comments and questions and pictures of your cookies!
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