gallamore west: Softest Ever Pumpkin Chocolate Chip Cookies

Monday, September 8, 2014

Softest Ever Pumpkin Chocolate Chip Cookies

It's still crazy hot here in San Diego, but that isn't going to stop me from moving ahead with fall recipes.  I LOVE baking and fall is my favorite season for baking, especially baking with pumpkin.  Yesterday the boys and I made these Pumpkin Chocolate Chip Cookies on a whim so I used what I had on hand and they were amazing.  Seriously these were the Softest Ever Pumpkin Chocolate Chip Cookies... "were" because they are GONE already today! 


Ingredients:
1 stick salted butter, slightly softened
1/2 cup oil
1 cup canned pumpkin
3/4 cup white sugar
1 cup packed light brown sugar
2 eggs
2 teaspoons pumpkin pie spice
1 1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
3 1/2 cups all purpose flour
2 cups semisweet chocolate chips

Preheat oven to 350 degrees.  Blend butter and oil with sugars in a stand mixer until light and creamy.  Add in eggs one at a time and mix well.  Add in pumpkin and mix well. Add in vanilla and spices, mix well.  Slowly add in the flour until mixed.  Fold in the chocolate chips.  Chill dough for at least 1 hour.  Roll into 1 1/2 inch balls, evenly spaced on cookie sheet.  Bake for 8-10 minutes, until middle is set.  They may appear slightly undercooked, but that's okay because they will cook a little more while cooling on the cookie sheet.  Cool on cookie sheet for a couple of minutes, then transfer to a wire rack to cool completely.  Makes about 4 dozen cookies. 

These cookies were delicious, and will definitely be a regular item on our fall baking list.  Enjoy! xoxo 


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