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.
Pin It
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.
No comments:
Post a Comment