Happy Fall Y & # 39; all! I know I'm a little late to the game but I was out of town for a few weeks visiting the family and helping to set up for my sisters wedding so when I came back, we hit the ground to get ready for fall. These pumpkin chocolate cookies are a perfect addition to your autumn recipes, they are egg free and have real pumpkins in them! The amount of chocolate chips in them is perfect (you can always add more) and the browned butter in them makes them so much more delicious (they are super chewy). If you and your family can resist not eating the whole lot the moment they come out of the oven, the day after the pumpkin flavor will light up again! I almost forgot to mention that I also sprinkled the tops on the cakes with extra chocolate chips and sea salt! So, if you want to create your own Pumpkin Chocolate Chip Cookies, then follow the step-by-step guide below or watch the video section here:
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Pyrex Mixing Bowl
Pyrex Bowl 3 Set
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Step 1: Ingredients
- 1/2 cup unsalted butter
- 1/4 cup packed dark brown sugar
- 1/2 cup granulated sugar  1 teaspoon pure vanilla extract
- 6 tablespoons pumpkin puree
- 1 1/2 teaspoon solid flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking powder
- 1 1/2 teaspoon ground cinnamon
- 3/4 teaspoon pumpkin pie spice
- 1/2 cup chocolate chips (add extra on top)
- Sea salt (optional)
Step 2: Brown butter and add sugars
I a small saucepan, melted butte until it turns brown. Whisk the brown butter, brown sugar and granulated sugar together in a medium bowl until no brown sugar lumps are left.
Step 3: Add Vanilla and Pumpkin
Whisk in vanilla and pumpkin puree until smooth.
Step 4: Whisk Dry Ingredients
Step 5: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon. (Be sure to remove every last bit of the wet ingredients).
Step 6: Add Chocolate Chips
Fold in 1/2 cup chocolate chips until combined (I use half milk chocolate chips and half simi-sweet chocolate chips). Cover the dough and refrigerate for half an hour.
Step 7: Line Sheet
Preheat oven to 350 ° F. Line two large baking sheets with parchment paper or silicone baking mats. Remove dough from the fridge.
Step 8: Scoop Out Dough
Roll dough into balls, about 1.5 tablespoons of dough each. Use the back of a spoon and flatten the dough onto the dough. Put extra chocolate chips on top and press them lightly.
Step 9: Bake!
Fry for 10-12 minutes or until the edges appear to be set. The cookies look very soft in the middle. Remove the oven.
Step 10: Sprinkle with sea salt
Sprinkle the sea salt on top of the cookies, they are still warm. Refrigerate cookies on the baking sheets for at least 10 minutes before transferring them to a wire rack to cool completely.
Step 11: Enjoy!
The chewiness and pumpkin flavor shines even brighter the next day (if you can resist). Enjoy!
Step 12: Video Tutorial
If you prefer a video tutorial, you can watch it here!
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