Tuesday, September 25, 2012

Pumpkin Chocolate Chip Cookies

These are sort of pumpkin bread meets chocolate chip cookies. I don't usually love cakey cookies but these are an exception. They are like fluffy pumpkin cake bites filled with little pockets of molten semisweet chocolate.... what's not to love?  

Pumpkin Chocolate Chip Cookies 
makes approx 2 dozen

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 1 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (canned)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups semisweet chocolate chips

  • Method
  • 1. Preheat Oven to 350 F. 
  • 2. Whip butter in stand mixer with paddle attachment until creamy. Add sugars.  Then egg. Then extract. Followed by puree, flour,  baking soda, salt, and spices. Lastly, add chocolate chips in last and mix until just blended. 
  • 3. Scoop onto parchment lined sheet tray and then bake for 15-20 min. Enjoy!!

  • Note: You can scoop onto sheet tray and then freeze and store in freezer zip-loc bag for future use - just make sure the scoops set up in the freezer before you pull them off the tray and toss them in the zip-loc.

  • Happy Autumn!!!  

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