I've probably made a dozen different variations of pumpkin chocolate chip cookies, because I love them, but these are, without any hesitation, my very favorite! They are not overly "pumpkin-y" but they are soft and flavorful. I made them with half semi-sweet and half white chocolate chips (because I was out of milk chocolate chips....GASP!) and really liked the variation, but milk chocolate chips are always delicious. The cookie dough tastes a lot like pumpkin pie, though I wouldn't just be eating it by the spoonful... (wink, wink!) Recipe from George Duran on The Food Network. Makes 5 dozen cookies.
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1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips (I used 1/2 white and 1/2 semi-sweet chocolate chips)
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons (or cookie scoop) onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are slightly browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
SERVES: 60 (PER COOKIE); Calories: 106; Total Fat 5 grams; Saturated Fat: 3 grams; Protein: 1 grams; Total carbohydrates: 14 grams; Sugar: 9 grams Fiber: 1 gram; Cholesterol: 16 milligrams; Sodium: 70 milligrams
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