Pumpkin Chocolate Chip Cookies
Kneaders Bakery stops by to share the recipe!
- ¾c -Granulated Sugar
- 2c–Brown Sugar
- 1¾c Unsalted, Softened Butter
- 3-‐Eggs, slightly whisked
- 2c– Pumpkin Puree
- 4c–Al Purpose Flour
- 1Tbs–Baking Power
- 1Tbs– Cinnamon
- 1tsp– Allspice
- 1tsp- Salt
- 1c- Chocolate Chips
On Medium speed, cream together softened butter, and both sugars until the butter starts to lighten and mixture becomes fluffy.
Add eggs and pumpkin peree. Mix for one minute on low speed. Scrape down the sides of the bowl.
In a separate bowl, combine flour, baking powder, cinnamon, allspice, and salt. (we like to whisk our dry ingredients to evenly distribute the leavener.)
Add the dry ingredients to the wet and mix on low speed for one minute.
Fold the chocolate chips in by hand.
Roll into balls, or scoop some using a cookie scoop.
Bake at 375° for 15-17 minutes.
Make sure a toothpick comes out clean in the center.
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