Monday, September 17, 2012

Pumpkin Chocolate Chip Cookies









Recipe: Chocolate Chip Pumpkin Cookies
Makes 3 dozen cookies

Ingredients

1/2 cup unsalted butter, softened
3/4 cup of brown sugar
3/4 cup of granulated sugar
1 cup canned pumpkin
1 egg, beaten
2 teaspoons vanilla extract
2 1/2 cups flour
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips

 Preheat oven to 350˚F.

Cream together the butter and sugar in a table top mixer;  add pumpkin, eggs and vanilla.  Beat cookie dough for 2 minutes.

In a separate bowl, combine dry ingredients.  Mix well.

Add dry ingredients to pumpkin mixture.

Fold in the chocolate chips.

Prepare cookie sheet with spray or laying down a piece of parchment paper. Scoop cookie dough two inches apart onto cookie sheet.

Bake for 15 minutes or until lightly golden brown. Cool on wire racks.

Recipe: Gluten-Free Pumpkin Chocolate Chip Cookies 

½ C butter
1 C brown sugar
1 egg
1 C canned pumpkin
1 tsp vanilla
2 cup of Rice Flour
1 tsp GF baking powder
1 tsp cinnamon
½ tsp nutmeg
chocolate chips

Preheat oven to 350.

Cream butter and sugar together.

Add egg, pumpkin & vanilla. Combine together well.

Add all dry ingredients. Stir well.

Add chocolate  chips.

Prepare pan with spray or parchment paper. Scoop dough two inches apart.

Bake at 375 for 8-10 minutes. (They're best a little underbaked, so they are still really soft.)

Remove to cooling rack and let cool.









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