Pumpkin Chocolate Chip Cookies |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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These are different for after school snack or desserts in October. Recipe source: Bon Appetit (November 1986) Ingredients:
1/2 cup butter or 1/2 cup margarine, room temperature |
1 1/2 cups sugar |
1 cup canned pumpkin |
1 egg, beaten |
1 teaspoon vanilla |
2 1/2 cups flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
1/2 teaspoon salt |
1 (6 ounce) package chocolate chips |
1/2 cup nuts or 1/2 cup raisins, if desired |
Directions:
1. Preheat oven to 350-degrees F.
2. Grease baking sheets with margarine or spray with Pam.
3. In a large mixing bowl cream 1/2 cup butterwith sugar until fluffy. Stir in pumpkin, egg and vanilla.
4. Sift dry ingredients together (flour - salt) in a bowl.
5. Add dry ingredients to butter mixture, stirring well to combine.
6. Stir in chocolate chips and nuts or raisins (if desired).
7. Drop batter by spoonfuls on to baking sheets.
8. Bake for 12-15 minutes or until browned.
9. Cool on rack.
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