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Tuesday, November 1, 2011

Pumpkin Chocolate Chip Cookies

Pumpkin. Chocolate. Cookies. Sounds like a good combination to me! This recipe, while only containing a small amount of pumpkin, is bursting with flavor. Delicious warm, right from the oven, or room temperature a couple of days later, these are the perfect fall treat. For those of you who may be following Weight Watchers, these cookies are fairly low in Points Plus values, as well. Try doubling the recipe and freezing the extras so you can have spicy pumpkin goodness available all season.
I bet these would be great with oatmeal and/or chopped nuts added, but they're delicious when made by following the original recipe. Thank you, Skinnytaste, for another great recipe!


Pumpkin Chocolate Chip Cookies
adapted from Skinnytaste

What You Need
1 cup all-purpose flour
1/2 tsp. baking soda
2 tsp. pumpkin pie spice
1/8 tsp. salt
1/2 cup sugar
1/2 cup brown sugar
2 Tbsp. butter, melted
1 egg white
2 Tbsp. pumpkin puree
1 tsp. vanilla extract
1 cup chocolate chips

What To Do
~ Preheat oven to 350 degrees F.
~ Lightly spray cookie sheet(s) with non-stick spray.
~ In a large bowl, combine flour, baking soda, salt, and pumpkin pie spice.
~ In another bowl, whisk sugars, butter, egg white, pumpkin, and vanilla until light and fluffy. {You can also use an electric mixer for this.}
~ Whisk the dry ingredients into the wet ingredients, using half the dry mixture at a time, until very well blended.
~ If batter seems crumbly and not smooth, add a drop or two of water. {This was not a problem for me.}
~ Stir in chocolate chips.
~ Drop 2 inches apart on baking sheet using spoons, ice cream scoop, or cookie scoop. {The cookies will spread more than you may expect, so make sure to leave some space. Most of mine ended up smooshed together because I tried to put more than 12 on one cookie sheet.}
~ Bake 8-10 minutes, or until set and golden brown. {I found that it took up to 4 minutes longer than this.}
~ Let cool slightly before moving to wire wracks to finish cooling.
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