Pumpkin Chip Cookies

Name: Pumpkin Chip Cookies
Cuisine: American
Ingredients: 1/2 cup (1 stick) unsalted butter, melted and slightly cooled; 1/4 cup brown sugar; 1/2 cup granulated sugar; 1 tsp. vanilla extract; 6 tbsp. pumpkin puree; 1 1/2 cups all purpose flour; 1/4 tsp. salt; 1/4 tsp. baking powder; 1/4 tsp. baking soda; 1 1/2 tsp. ground cinnamon; 3/4 tsp. pumpkin pie spice; 1/2 cup white chocolate or semi-sweet chocolate chips

Christina @cook_3000087

USA

This is falls version of a chocolate chip cookie. These cookies are moist, chewy and perfect for when you've got leftover pumpkin puree hanging out in your fridge.
Recipe adapted from Sallysbakingaddiction.com

Christina @cook_3000087

1/2 cup (1 stick)unsalted butter, melted and slightly cooled
1/4 cupbrown sugar
1/2 cupgranulated sugar
1 tsp.vanilla extract
6 tbsp.pumpkin puree
1 1/2 cupsall purpose flour
1/4 tsp.salt
1/4 tsp.baking powder
1/4 tsp.baking soda
1 1/2 tsp.ground cinnamon
3/4 tsp.pumpkin pie spice
1/2 cupwhite chocolate or semi-sweet chocolate chips

Cooking Instructions

1

In a medium mixing bowl, whisk the butter and both sugars together until no lumps remain. Then whisk in the vanilla and pumpkin until smooth. Set this aside. In a separate, large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon and pumpkin pie spice until combined.
2

Pour the wet ingredients into the dry and fold it together until just combined. Then fold in the chocolate chips. The dough will be very soft. Cover the dough and refrigerate for at least 30 minutes (and up to 3 days). In the meantime, preheat the oven to 350°F. Line a couple large baking trays with parchment paper or silicone baking mats and set them aside.
3

Once the dough has chilled, roll the dough into balls, about 1.5 tbsp. of dough each. Slightly flatten the balls before baking, because they wont spread very much. Bake for 8-10 minutes, until the edges are set. The centers will still look very soft and underbaked.
4

Allow to cool for 10 minutes on the baking tray, then move them to a wire rack to cool completely. Store in an airtight container.

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Christina @cook_3000087

on September 25, 2016 01:26

USA

I love to bake and to try out new recipes! I'm always on the lookout for simple dinners for busy weeknights. A lot of the recipes I post on here are ones I've found on Pinterest or from different bloggers, and that I've tried and really enjoyed, but I always reference to where I got the recipe from in the recipe description and the pictures are my own. If there's no source listed, then it's a rare recipe that I came up with. I have two wonderful kids and I hope to pass on my love of cooking and baking to them.