Happy Labor Day! Though not the 'real' beginning of fall, I am still pacing around the room wondering if it's too early to take out my sweaters and cook up all of my favorites. I think there are two times of year when I get really excited for the change in the season simply because it means my favorite foods are coming my way - summer, for the fresh fruit, and fall, for everything pumpkin, squash, and cinnamon.
So while my loving fiancee is passed out on the couch (after all, what else are days off for?), I decided to whip up one of his all-time favorite desserts: pumpkin chocolate chip cookies.
Pumpkin Chocolate Chip Cookies
2 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup unsalted butter
1/2 cup brown sugar
1/2 cup sugar
15 ounces (one small can) pumpkin
2 eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chips (I used dark, but you could certainly use any type, or even cinnamon chips)
Directions
1. Preheat oven to 375 degrees. Grease or line baking sheets with parchment paper.
2. Sift together flour, baking powder, baking soda, salt, and spices. Set aside.
3. In a separate bowl, beat butter. Add in sugar and beat until smooth.
4. Add the pumpkin, eggs, and vanilla into the butter and sugar mixture.
5. Blend the dry ingredients into the mixture. Stir in chocolate chips.
6. Using a cookie scoop or tablespoon, drop cookie dough onto prepared baking sheets. Wet fingers or back of spatula and press down on the cookies to flatten slightly. The cookies won't spread much so you can place them rather close together.
7. Bake for 16-18 minutes.
No comments:
Post a Comment