Pumpkin Chocolate Chip Cookies
It's fall! It's fall! It's fall!
That means now I have an excuse to drink/eat ALL the pumpkin spice flavored things like your typical basic B and wear sweat pants. But lets get real. I wear sweat pants year-round. And also drink pumpkin spice everything.
Fall also means squash season. And apple everything. And warm goodness. And casseroles. So basically fall is like my favorite season.
Until the next season hits :)
So why not combine my two favorite things? Pumpkin + Chocolate Chip Cookies!!!!
Yum Yum Yum Yum <------my Cookie Monster impression
In all seriousness, I would say these turned out a bit more pumpkin bread-y than cookie texture. Or at least that's what the discerning Cookie Monster living in my house decided. But that didn't stop us from eating all 48 of them. In one day.
Pumpkin Chocolate Chip Cookies
recipe adapted from Food Network Recipe
Ingredients:
That means now I have an excuse to drink/eat ALL the pumpkin spice flavored things like your typical basic B and wear sweat pants. But lets get real. I wear sweat pants year-round. And also drink pumpkin spice everything.
Fall also means squash season. And apple everything. And warm goodness. And casseroles. So basically fall is like my favorite season.
Until the next season hits :)
So why not combine my two favorite things? Pumpkin + Chocolate Chip Cookies!!!!
Yum Yum Yum Yum <------my Cookie Monster impression
In all seriousness, I would say these turned out a bit more pumpkin bread-y than cookie texture. Or at least that's what the discerning Cookie Monster living in my house decided. But that didn't stop us from eating all 48 of them. In one day.
Pumpkin Chocolate Chip Cookies
recipe adapted from Food Network Recipe
Ingredients:
- 1 lb. butter (2 sticks), softened
- 1 c. sugar
- 1 c. brown sugar
- 1 tsp. vanilla
- 1 & 1/2 c. canned pumpkin (about 3/4 of a 15 oz can)
- 3 c. all purpose flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/4 tsp. all spice
- 2 c. semi-sweet chocolate chips
- In a mixer, beat butter, sugar, and brown sugar until light and fluffy or until sugar is completely dissolved
- Mix in vanilla and canned pumpkin
- In a separate large bowl, sift together flour, baking soda, salt, cinnamon, ginger, nutmeg and all spice.
- Slowly combine the flour mixture into the butter mixture until well incorporated.
- Preheat oven to 350*F and line 2 cookie sheets with non-stick silicone liner or parchment paper.
- Scoop heaping tablespoon of cookie dough onto pans. I fit about one dozen cookies on each cookie sheet and was able to make 2 batches of 24 cookies each.
- Bake for 14-16 minutes, rotating mid-way through baking time. Cool after cookies become lightly browned at edges. Move cookies to a wire rack to finish cooling.
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