My Thanksgiving gift to my blog readers is my Pumpkin Chocolate Chip Cookie recipe. This recipe was given to me several years back by my friend Annie. These are one of my favorite cookies, they are cake/muffin like in texture and are simply divine! The recipe suggests storing the cookies in the fridge. Don't worry, they won't harden up if you store them this way. They stay fresher longer and taste delicious warm or cold.
I recently made a batch of these for a church function in which they were devoured and the recipe was requested of me by several ladies. I am making a batch to take to my Dad and Polly's for Thanksgiving as well. Happy Baking!
INGREDIENTS
DRY
2 1/4 cups flour
1 1/2 t. pumpkin pie spice
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
WET
1 c. unsalted butter, softened
1 cup sugar
1 15oz can pure pumpkin
2 eggs
1 t. vanilla
MIX INS
1 12 oz bag semi sweet chocolate chips
1 c. chopped walnuts (optional..I don't use them)
GLAZE
1 c. powdered sugar
1 T. milk
1/2 t. vanilla
Preheat oven to 350 degrees. Spray your baking sheet or stone with non stick spray, wipe off excess. You want a slightly greased surface for these cake like cookies. This needs to be done for the first batch only.
Combine DRY ingredients, stir to mix.
Cream together the butter and sugar with mixer.
Add remaining WET ingredients.
Gradually add in the mixed DRY ingredients, beating until you have a thick cake like batter. Stir in your ADD INS.
Using a small cookie scoop, drop onto your greased baking pan or stone. Your dough will be thick, sticky and cake batter like. Bake 18-20 minutes or until edges are lightly browned. Your cookies will be cake/muffin like in texture. Remove from oven, allow to cool for 3-5 minutes before transferring to wire racks to cool completely.
Meanwhile, combine GLAZE ingredients. Stir until a smooth glaze forms.
I recently made a batch of these for a church function in which they were devoured and the recipe was requested of me by several ladies. I am making a batch to take to my Dad and Polly's for Thanksgiving as well. Happy Baking!
INGREDIENTS
DRY
2 1/4 cups flour
1 1/2 t. pumpkin pie spice
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
WET
1 c. unsalted butter, softened
1 cup sugar
1 15oz can pure pumpkin
2 eggs
1 t. vanilla
MIX INS
1 12 oz bag semi sweet chocolate chips
1 c. chopped walnuts (optional..I don't use them)
GLAZE
1 c. powdered sugar
1 T. milk
1/2 t. vanilla
Preheat oven to 350 degrees. Spray your baking sheet or stone with non stick spray, wipe off excess. You want a slightly greased surface for these cake like cookies. This needs to be done for the first batch only.
Combine DRY ingredients, stir to mix.
Cream together the butter and sugar with mixer.
Add remaining WET ingredients.
Gradually add in the mixed DRY ingredients, beating until you have a thick cake like batter. Stir in your ADD INS.
Using a small cookie scoop, drop onto your greased baking pan or stone. Your dough will be thick, sticky and cake batter like. Bake 18-20 minutes or until edges are lightly browned. Your cookies will be cake/muffin like in texture. Remove from oven, allow to cool for 3-5 minutes before transferring to wire racks to cool completely.
Meanwhile, combine GLAZE ingredients. Stir until a smooth glaze forms.Spoon or pour the glaze into a sandwich baggie, squeezing it all down into one point. Snip the point with scissors and use as a decorator bag to zig zag glaze across cooled cookies. (or you can spread the glaze on with a knife)
Glaze will set within 30 minutes. Makes 3 dozen cookies. Enjoy!
Glaze will set within 30 minutes. Makes 3 dozen cookies. Enjoy!
OH MY GOODNESS! i WILL be making these! i think i might try them this week while i'm home! thank you for sharing!!!!
ReplyDeleteThese look yummy!
ReplyDeletedebi these turned out great!!! i also used a little wheat flour mixed with my regular flour... absolutely delish! thanks for sharing!!!
ReplyDelete