Langsung ke konten utama

Soft Pumpkin Chocolate Chip Cookies



INGREDIENTS
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • � cup oil (canola or vegetable)
  • 1 teaspoon vanilla
  • 1 large egg
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • � teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped walnuts (optional but highly recommended)

INSTRUCTIONS
  1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper sheetshttps://ir-na.amazon-adsystem.com/e/ir?t=afafe-20&l=as2&o=1&a=B00AZMBAGG (or lightly grease the cookie sheet if you don�t have parchment paper).
  2. In the bowl of a stand mixer, combine pumpkin, sugar, oil, vanilla and egg. Mix until well combined.
  3. In a separate bowl, stir together the flour, baking powder, cinnamon and salt. In a small bowl, dissolve the baking soda with the milk. Add both the dry flour mixture and the wet baking soda mixture to the pumpkin mixture. Mix well.
  4. Add in the chocolate chips and nuts and stir until evenly combined.
  5. Using a medium cookie scoophttps://ir-na.amazon-adsystem.com/e/ir?t=afafe-20&l=as2&o=1&a=B0000CDVD2(medium scoop is equal to 1 1/2 tablespoons), drop mounds of the cookie dough on the prepared cookie sheets.
  6. Bake for 10 to 12 minutes. Allow the cookies to cool for slightly before removing to a wire rack to cool completely.


Base Recipe adapted from this SITE

Komentar

Posting Komentar

Postingan populer dari blog ini

Easy Cannoli Recipe

Ingredients 12 store bought cannoli shells 30 ounces whole milk ricotta cheese 2 containers 1 cup powdered sugar 2 teaspoons lemon zest or 1 teaspoon lemon extract 1 teaspoon vanilla 6 tablespoons heavy cream mini chocolate chips chopped pistachios, etc.. as garnish powdered sugar Instructions Place ricotta cheese into the center of a large piece of cheesecloth and squeeze out any excess liquid. You want the ricotta cheese as dry as possible. Place into the bottom of a high powered blender. Add in powdered sugar, lemon zest, vanilla, and heavy cream and blend, stopping to stir frequently, until completely smooth OR until the desired consistency is reached. Spoon filling into a disposable piping bag, cut the corner off and fill each cannoli. Sprinkle mini chocolate chips onto filling at each end of cannoli and then sprinkle with powdered sugar. Store refrigerated in an airtight container for up to two days. This article and recipe adapted from this site
Posting Komentar
Baca selengkapnya