Pumpkin-Chocolate-Chip Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from Martha Stewart's Pumpkin-Chocolate-Chip Squares. I used a cookie scoop (about 1 tbsp) to measure out cookies instead of baking it into squares. Made for very soft, cakey cookies. Lovely! :) /recipe/pumpkin-chocolate-chip-squares Ingredients:
1 cup all-purpose flour |
1 cup whole wheat flour |
1 tsp cinnamon |
1 tsp ground ginger |
1/2 tsp ground cloves |
1/2 tsp ground nutmeg |
1 teaspoon baking soda |
3/4 teaspoon salt |
1 cup unsalted butter, room temperature |
1 1/4 cups sugar |
1 large egg |
2 teaspoons vanilla extract |
1 cup canned pumpkin puree |
12 ounces semisweet chocolate chips (1 package) |
Directions:
1. Preheat oven to 350 degrees. Line bottoms of two baking sheets with parchment paper. In a medium bowl, whisk together flours, pie spice (cinnamon, nutmeg, cloves, ginger), baking soda, and salt; set aside.
2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
3. Using cookie scoop or a tablespoon, dole out the batter in little balls onto the prepared baking sheets. Bake until edges appear golden brown and top begins to set, about 15-20 minutes (I rotated the pans from top to bottom oven rack every 5 minutes or so).
4. Cool on a rack for about 5 minutes and serve. Yum! :)
5. Read more at : Pumpkin-Chocolate-Chip Squares - Martha Stewart Recipes
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