Рецепт Chewy Pumpkin Chocolate Chip Cookies
I can not believe that Halloween is tomorrow! We carved pumpkins last night, and I finally have a plan for trick or treating, so I think we are ready. When I was a kid, I went trick or treating with my brother. My dad usually took us around, but we always did it together. That doesn’t seem to be the case anymore, at least no here. All the kids go in groups with their friends. I only have one child, so I always want to make sure he doesn’t miss out and has fun. But it can be a lot of work to coordinate!
You guys went crazy over the Pumpkin Caramel Layers bars I share a couple weeks ago. These chewy pumpkin cookies are what I did with the leftover pumpkin. Most of the time when you bake with pumpkin, things come out cakey. It can be a hard thing to over come, pumpkin is just so moist! These cookies were a bit of a challenge, but I did manage to match the texture of a chewy chocolate chip cookie. They just have a slight pumpkin flavor, with the traditional cinnamon spice in the background.
I made these while my 8 year old was at school one day. He tried one, not having any idea that it wasn’t a regular chocolate chip cookie. He was immediately impressed. He loves just about anything pumpkin, and could identify it right away. Chewy pumpkin chocolate chip cookies would be perfect to have on hand throughout the fall season. The dough freezes really well, so you can just take out a few cookies and bake them fresh whenever guests arrive!
Chewy Pumpkin Chocolate Chip Cookies
Serves: 2 doz
- Prep time: 10 mins
- Cook time: 10 mins
- Total time: 20 mins
- Perfectly Chewy Pumpkin Chocolate Chip Cookies (not cakey)
- Ingredients
- ½ cup butter, softened
- ¾ cup brown sugar
- ¼ cup sugar
- ⅓ cup pumpkin puree
- 1 tsp vanilla
- 1¾ cup flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp allspice
- ½ tsp salt
- 1½ cup mini chocolate chips
Instructions
Cream butter and sugars together until fluffy, about 2 minutes. Add pumpkin puree and vanilla, stir until combined. In a separate bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. Slowly add to pumpkin mixture. Fold in chocolate chips.
Refrigerate dough for at least 30 minutes before baking.
Preheat oven to 350 degrees.
Scoop balls of dough onto a baking sheet. Bake for 9-10 minutes, until the edges are set. Remove from oven, and let set on the baking sheet for about 5 minutes, before removing to a wire rack.
Once completely cool store in an air tight container.
Notes
To freeze, shape dough into balls. Place on a baking sheet, and freeze for 60 minutes. Remove, and place in a freezer safe storage bag. Freeze for up to 3 months.
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