I've always enjoyed my sister's recipe for pumpkin chocolate chip cookies, but for some reason couldn't locate my copy of the recipe so I made up my own (see below) since I had some extra pumpkin puree and a tiny pile of chocolate chips left over from making ganache. This recipe only yields 12 cookies, which is perfect for our small family. Often pumpkin-based recipes use a lot of nutmeg, cinnamon, and ginger but I wanted to focus on the pumpkin so you won't see those spices in the recipe, but they could be added. I also tried using cake flour instead of all-purpose flour because I love the fine quality of cake flour and the lovely taste of cake flour.
Pumpkin Chocolate Chip Cookies
Makes 12 cookies
1/2 c brown sugar
1/2 c sugar
1/2 c softened butter
1 egg
1/2 c pumpkin puree
1 tsp baking soda
1 1/2 c plus 2T cake flour
1/4 tsp salt
1/2 c chocolate chips or more if preferred
Cream butter and sugar, add egg, then rest of ingredients except flour and chips. Add flour and chocolate chips, stirring just until combined. Drop in mounded spoonfuls onto cookie sheet and bake at 350 degrees until they look almost done (cookies will continue to bake even when cooling on a rack).
Happy robot girls devour a couple cookies:
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