Pumpkin Chocolate Chip Cookies |
Close-up of Pumpkin Chocolate Chip Cookies |
Ingredients
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 |
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:
http://www.foodnetwork.com/recipes/pumpkin-chocolate-chip-cookies-recipe-1946557
Enjoy!
-Sophia/Two Frys
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