Tuesday, October 20, 2015

Pumpkin Chocolate Chip Cookies

Before I moved to the Wasatch Mountains, I had never even heard of Pumpkin Chocolate Chip Cookies, let alone tasted them. I thought it was a weird local thing. I'm not sure if that really is the case, but it no longer matters. The important thing to know is that pumpkin chocolate chip cookies are wonderful! 

I know there are simple versions of this cookie that just involve a cake mix and canned pumpkin. Can I just say that making them from scratch is better? Period. The butter gives you a slight crispiness on the outside. The combination of baking powder, soda, and use of only white sugar gives you a light, cakey texture. The chocolate chips are delectable with the spiciness of the cinnamon and nutmeg. Its worth the extra 2 minutes in the kitchen

I can't resist these Pumpkin Chocolate Chip Cookies. Some people coat these cookies with cream cheese frosting.  If you're into that, knock yourself out!  While they are still delicious the next day, these cookies are best the day you make them.

Pumpkin Chocolate Chip Cookies taste like fall, though I bet you'll be making them all year long!

Pumpkin Chocolate Chip Cookies
Makes 18 large cookies

  • 1/2 cup butter, room temperature 
  • 1 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup pumpkin puree
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup chocolate chips, semi-sweet or milk chocolate
  1. Preheat over to 375 degrees. 
  2. Cream butter and sugar until light and fluffy.
  3. Add eggs, pumpkin, and vanilla.
  4. Stir in flour, baking powder, baking soda, cinnamon, and nutmeg. 
  5. Fold in chocolate chips.
  6. Scoop dough onto ungreased cookie sheet. Bake for 12-15 minutes, until cookies are firm to touch and may start to crack a bit on top.

Bake the bread. Share the slices.

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