Sunday, October 21, 2012

Pumpkin Chocolate Chip Cookies

Some things should not be left for later or whenever.   Canned pumpkin, for example.  
After making the amazing pumpkin pie cupcakes I had a cup of canned pumpkin puree left over.   I opened all my cookbooks until I found something easy where I had all the ingredients on hand and ready to go.   Hooray for America's Favorites: Bake Sale.   Below is the recipe for Pumpkin Spiced Cookies, but cut in half to use the pumpkin that I had left.    I didn't feel the need to make the vanilla glaze indicated in the original recipe.  Why?   I had some of the (rich, delicious, smooth) maple cream cheese frosting left from the cupcakes, so I made a couple little cookie sandwiches just because I could. 
This half recipe made about 30 small cookies, maybe about the size of half dollar. 
Another chocolate chip cookie testimony:  I have no luck making standard chocolate chip cookies without them looking sad, flat and pathetic.  It was true when I lived in the midwest, and true here in Colorado (even when I try high altitude recipes).   BUT:  The minute that the cookies have something else in them - pumpkin, oatmeal, whatever, they turn out just fine.
What You Need
1 1/8 cup flour
3/4 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 stick of butter/margarine
1/2 cup sugar
1 cup canned pumpkin puree
1 egg
1/2 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
What You Do
Preheat the oven to 375.   Line your baking sheet with a silicone baking mat.  
Combine the flour, spice, baking powder, baking soda and salt in a medium bowl.   Beat butter and sugar in a larger mixer bowl until creamy.   Beat in pumpkin, eggs, and villa.   Gradually beat in flour mixture.   Stir in chocolate chips.   Drop by rounded spoonfuls onto the baking sheet.
Bake for 15-18 minutes (check at 15) until the edges are lightly browned.   Cool on the baking sheet for 2 minutes then remove to a wire rack to cool completely.  

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