Pumpkin Chocolate Chip Cookies
Posted by Everything Pumpkin on October 31, 2011
2 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp salt
½ cup / 1 stick unsalted butter, room temp
1 1/2 cups sugar
1 cup canned pumpkin
1 egg, beaten
1 tsp. vanilla extract
1 package semisweet chocolate chips
½ cup walnuts or pecans
1. Set the oven to 350. Line baking sheets with parchment paper.
2. In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt if using. Set aside.
3. In stand mixer with paddle attachment, cream butter and sugar on medium speed until fluffy. Add pumpkin, egg, and vanilla,
and beat until just blended.
4. Mix in the dry ingredients.
5. Remove the bowl from the mixer stand. Use a rubber spatula to stir in the chocolate chips and nuts if using.
6. Drop batter by heaping tablespoons 1 inch apart on the baking sheets. (Note that these guys don’t change shape much while cooking, so if you want a smoother looking cookie, you’ll need to smooth it out before baking!)
7. Bake for 13-15 minutes or until lightly browned. Rotate pans halfway through baking to ensure evenness.
Transfer to wire racks to cool completely.
Recipe sent to me by Margaret Murphy
