Pumpkin Chocolate Chip Cookies.

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This weekend my husband and I hosted basically two dinner parties in honor of homecoming.  The first was for my daughter and her friends and the second, was the after-party for the parents to hang out, eat, drink and be merry.  I wanted a fun cookie to make for the kids and stumbled upon Baked by Rachel’s chocolate pumpkin cookie recipe and thought it would be perfect.  I adapted the recipe a bit lessening the sugars/spices and they were loved by teens and adults!

Ingredients:

10 tablespoons of butter (I used KerryGold) softened to room temperature
1/3 cup of white sugar
1/3 cup of light brown sugar
6 tablespoons of pumpkin puree
2 teaspoons of vanilla extract
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
1/8 teaspoon of nutmeg
3/4 teaspoon baking powder
1/2 teaspoon of baking soda
2 cups of all purpose flour
1 cup (heaping) of dark chocolate chips

Directions:

In a stand mixer, cream your butter and sugars together until light and fluffy.  Then add the pumpkin and vanilla,  In a separate bowl, sift the salt, cinnamon, nutmeg, powder, soda and flour together.  Add the dry mixture to the wet and blend.  Mix the chocolate chips by hand.  Then place the mixture in a bowl or ziploc and cover or seal.  Refrigerate for 12-24 hours.

Preheat your oven to 350 degrees.  Line your baking sheet with a Silpat.  Scoop out the firm, chilled dough into small round balls.  Bake for 11 minutes.  Remove and let sit on the baking sheet for 1-2 minutes to set up (they may not look fully cooked when you remove them from the oven but it’s fine).  Then place each cookie on a cooling rack until cooled.  Store in an airtight container.

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— Knead to Cook

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