Wednesday, October 26, 2016

The Best Ever Pumpkin Chocolate Chip Cookies


I LOVE  pumpkin chocolate chip cookies... nothing says 'Autumn time' like a warm pumpkin chocolate chip cookie still warm from the oven don't you agree? I have been looking for a recipe that was awesome for these cookies... I have posted some but some are too spongy... others are too dry.. This one was just perfect. Try adding a 1/2 cup cinnamon chips along with the chocolate chips for additional yumminess! Enjoy!

Pumpkin Chocolate Chip Cookies
adapted from Cooking classy
Yield: About 30 cookies
Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1/2 cup  vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup canned pumpkin puree
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup  milk chocolate chips
  •  Optional: try adding 1/2 cup cinnamon chips along with the chocolate chips

  • Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt for 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, brown sugar and vegetable oil until combined. Mix in egg and vanilla then blend in pumpkin puree. With mixer on low speed, slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl as needed (batter will be pretty wet).
  •  With a rubber spatula, fold in chocolate chips while folding batter to evenly combined. Drop dough 2 Tbsp (either using a medium cookie dough scoop or using two spoons) at a time onto baking sheets lined with Silcone liners or parchment paper, spacing cookies two inches apart. Bake in preheated oven about 10 to 12 minutes until cookies are nearly set (you don't want to pull them out before they are done or they'll taste raw, not a cookie you want to under-bake. The top layer of the cookie should be cooked through). 
  • Allow to cool several minutes before transferring to a wire rack to cool. Store in a single layer in an airtight container . (I think they are best when eaten still slightly warm)... soft pillowy cookies! Enjoy!


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