Prep Time: 20 minutes
Cook Time: 14 minutes
Oven Temp: 350 degrees
Ingredients:
- 1 1/2 cups bread flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1 stick (8 tablespoons) unsalted butter, melted and cooled
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/3 cup pumpkin puree
- 1 cup semisweet chocolate chips
Directions:
Preheat oven to 350 degrees F. Line baking sheets with silicone mats or parchment paper.
In a small bowl whisk together flour, salt, baking soda, cinnamon, ginger, nutmeg, and cloves.
In a large bowl combine melted butter, granulated sugar, and brown sugar with a rubber spatula. Add the egg yolk, and vanilla, stirring to combine. Stir in pumpkin puree until smooth. Add the flour mixture in 3 batches, mixing well after each addition, until a soft dough forms. Fold in chocolate chips.
Cover and chill the dough in the fridge for 30 minutes, or until firm enough to scoop. Using a spring-loaded ice cream scoop or a spoon, roll the dough into 2-tablespoon sized balls and place on the prepared baking sheets. *Flatten slightly with the palm of your hand*. Bake for 10-12 minutes, or until set and edges are lightly browned.
Let cool completely. Store at room temperature in an airtight container for up to 5 days. Pumpkin flavor will intensify after a day.
Recipe from cookingclassy.com
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