Pumpkin Chocolate Chip Cookies III

This easy recipe for pumpkin chocolate chip cookies will become a fall favorite! The combination of pumpkin and chocolate is irresistible, and the addition of cinnamon, ginger, and nutmeg give these cookies a warm flavor that is perfect for the cooler months. Be sure to use real pumpkin puree (not pumpkin pie filling) for best results.

Ingredients

• 1 cup pumpkin puree, 1 cup brown sugar, 1/2 cup vegetable oil, 1 egg, 2 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 1 teaspoon salt, 1 teaspoon baking soda, 1 tablespoon vanilla extract, 2 cups semisweet chocolate chips

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.

2. In a bowl, mix together 1 cup of pumpkin puree, 1 cup brown sugar, and 1/2 cup vegetable oil.

3. Add an egg to the mixture and stir until combined.

4. In another bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, and 1 teaspoon salt.

5. Dissolve the baking soda with milk and add it to the flour mixture; stir until combined.

6 tablespoon vanilla extract8 cups semisweet chocolate chips 6 Add the flour mixture to the pumpkin mixture and mix until well blended.
7 Drop by spoonful onto a greased cookie sheet and bake for 10 minutes or until lightly browned and firm.

Nutrition Facts

• Serving size: 1 cookie (28g)
• Calories: 140
• Fat: 7g
• Saturated fat: 2.5g
• Trans fat: 0g
• Cholesterol: 15mg
• Sodium: 95mg
• Carbohydrates: 19g
• Fiber: 1g
• Sugar : 11 g
• Protein : 2 g

How do you add pumpkins to chocolate chip cookies?

When it comes to adding pumpkins to chocolate chip cookies, the best way is to use canned pumpkin. This will ensure that the consistency of the cookies is perfect. You also want to make sure that you don’t use canned “pumpkin pie filling” as this has added sweeteners and spices. If you’re looking for a little bit of extra flavor, you can substitute mini chocolate chips for regular ones. Finally, be sure to line your baking sheets with parchment paper so the cookies don’t spread and brown too much.

How do you make pumpkin cookies with 3 ingredients?

To make pumpkin cookies with just three ingredients, you’ll need a cake mix, pumpkin puree, and pumpkin pie spice. Preheat your oven to 350 degrees Fahrenheit before either spraying a baking sheet with nonstick cooking spray or lining the pan with silicone baking mats.

In a large mixing bowl, combine the cake mix, pumpkin puree, and pumpkin pie spice. Then scoop tablespoon-sized balls of cookie dough onto your prepared baking pan. Bake for 17 minutes, or until the cookies are golden brown and set.

Does pumpkin go with chocolate?

There are a lot of different flavor combinations out there, and people have their own personal favorites. Some like sweet and sour together, others prefer savory and sweet, and still others love the combination of savory and bitter. But for me, there is one nontraditional flavor combination that trumps them all: pumpkin and chocolate.

Sure, at first glance it might seem like an odd pairing. Pumpkin is typically associated with Fall flavors like cinnamon and nutmeg, while chocolate is more commonly thought of as a Winter flavor. But trust me when I say that these two ingredients were meant to be together. The rich sweetness of chocolate complements the earthy spices in pumpkin perfectly, creating a taste sensation that is simply irresistible.

Whether you’re enjoying a slice of pumpkin pie topped with melted chocolate chips or indulging in a rich chocolate pudding made with pureed pumpkins, this unique flavor combo is sure to please your palate.

How do you make soft cookies?

There are a few different ways to make soft cookies. One way is to add cornstarch to the recipe. Believe it or not, cornstarch added to your cookies, even just a teaspoon or so, can really help bring out the tenderness and keep the cookies soft. Usually, you would subtract the amount of cornstarch you’re adding from the amount of flour that you’re using.

Another way to make soft cookies is by using brown sugar instead of white sugar. Brown sugar contains molasses, which makes the dough moister and helps prevent the cookies from spreading too much while baking. You could also try using half brown sugar and half white sugar in your recipe for a happy medium between chewy and crispiness.

Butter is also key in making sure your cookies turn out nice and soft. If a recipe calls for margarine, definitely opt for butter instead as margarine tends to produce harder cookies. Room temperature butter will mix more evenly into the dough than cold butter straight from the fridge, resulting in softer cookies overall once they bake through.

Last but not least, avoid overbaking! This seems like an obvious tip but it’s easily overlooked—nobody wants burnt edges on their perfectly good cookie sheet full of unbaked goodies waiting in line behind them. Check on your batch about 2 minutes before the suggested bake time; if they look ready (golden around edges but still mostly pale in color), pull them out! They’ll continue cooking slightly even after being removed from heat so better safe than sorry when it comes to achieveing optimum tenderness levels.

How do you blot pumpkin puree?

Pumpkin puree is a popular ingredient in many fall recipes, from pies and cakes to soups and stews. But if your pumpkin puree is too wet, it can ruin your dish. That’s why it’s important to know how to blot pumpkin puree before using it in a recipe.

To blot your pumpkin puree, place it in a medium-sized bowl or spread it out on a cookie sheet. Then use paper towels to “blot” the pumpkin and absorb as much liquid as you can. Measure your pumpkin puree before blotting so you know how much you need for your recipe.

If you’re not sure how to blot your pumpkin puree, watch this video for a visual guide: [INSERT VIDEO LINK HERE].