Wednesday, November 15, 2017

Pumpkin Chocolate Chip Cookies

Pin It Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies
I made cookies as my contribution to a Pre-Thanksgiving Potluck at work earlier this week. This is the first of 5 recipes I baked for it and all the cookies were a success. The Pumpkin Chocolate Chip Cookies recipe is adapted from Food Network. I reduced the baking soda by 1 teaspoon, added more Pumpkin Spice, and used Dark Chocolate Chips instead of Semisweet ones. If you do not have Pumpkin Spice, check out my recipe here to make your own. The cookies are soft, moist with a cake-like texture, and chewy. They have the perfect balance of pumpkin spice and dark chocolate. See recipe below.

Close-up of Pumpkin Chocolate Chip Cookies
Yield: 3 Dozen Large Cookies or 6 Dozen Small Cookies

3 cups King Arthur All-Purpose Flour

1 teaspoon Baking Soda

1/2 teaspoon Coarse Salt

1 cup Granulated Sugar

1 cup Light Brown Sugar, lightly packed

2 tablespoons Pumpkin Spice

1 cup (2 sticks) Unsalted Butter, softened and cut into cubes

2 Large Eggs

1 teaspoon Pure Vanilla Extract

1 cup Libby's 100% Pure Pumpkin (or homemade)

1 package (12 oz.) Hershey's Kitchens Special Dark Chocolate Chips

Yummy Pumpkin Chocolate Chip Cookies
Heat oven to 350 degrees.

Line baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking soda, salt, and pumpkin spice; set aside.

In a medium size bowl, whisk together granulated sugar and light brown sugar; set aside.

Using a mixer with the paddle attachment on medium speed, cream sugars and butter until light and fluffy, 1-2 minutes.

Add eggs one at a time, vanilla extract, and pumpkin puree, and mix on medium speed until incorporated.

Turn mixer to low speed, and gradually add flour mixture until combined.

With a spatula, fold in dark chocolate chips.

Pumpkin Chocolate Chip Cookies
Once dough has formed, cover with plastic wrap and freeze for 1/2 hour or chill in fridge for 1 hour.

Using a tablespoon or cookie scoop, form and place dough balls on baking sheets spacing 2 inches apart.

Bake for 13-15 minutes or until cookies are set and slightly browned around the edges.

Wait 3 minutes and transfer to wire racks to cool completely.

The Pumpkin Chocolate Chip Cookies recipe is adapted from Food Network:


-Sophia/Two Frys

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