Perfect Pumpkin Chocolate Chip Cookies * New recipe *
We’ve been eating the most delicious pumpkin chocolate chip cookies, and I just had to share the recipe with you. A cookie with nice crunchy edges and chewy in the middle. Whole-grains, not too sweet, plenty of pumpkin flavor, holiday spices and a hint of mouth-watering molasses. Just perfect…
Happy Baking!
~Lisa xo
PS. Bake your own cookies or order cookies delivered below….
To order a batch for someone you love… Click here: Pumpkin Chocolate Chip Cookies
Here’s my favorite chocolate chip cookie recipe, just in time for the holidaze….
Perfect Pumpkin Chocolate Chip Cookies
Ingredients:
- 1 cup butter, softened
- 1 1/3 cups brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons molasses
- 1 cups whole wheat flour
- 1 cup all-purpose flour
- 1 cup quick-cooking oats
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 teaspoons heaping, pumpkin pie spice
- 1 can pumpkin
- zest of 1 lemon or orange (optional)
- 1 1/2 cups chocolate chips
Directions:
Preheat oven *350 Line or spray 2 cookies sheets
-
Cream butter and sugars.
-
Beat in egg vanilla, and molasses.
-
Combine flour, oats, baking soda, salt and pumpkin pie spice in a separate, large mixing bowl.
-
Stir in creamed mixture alternately with pumpkin.
-
Decorate, make faces or fold in chocolate chips. Sprinkle with cinnamon sugar.
-
Scoop out onto cookie sheets. Press flat with a sugared glass.
-
Bake at 350 degrees for 15 minutes or so, until edges are lightly browned and crisp. Makes 1 dozen large cookies or 24 regular size.Enjoy!
Comments
Best cookies i’ve ever had, and i know my desserts The pumpkin cookies and cupcakes were soft, smooth, flavorful, crisp, with a hint of chocolate in the middle. Hands down, i would pay any amount for this product. It’s a very “up-scale” cookie desert with freshness that makes y0u quench for more. All your desserts lately seem gourmet, smooth, decadent and scrumptious all at the same time. Thank you Lisa for bringing us such a decadent product.
Tasty & appetizing looking cookies!
Another must try of yours, Lisa!
you said one can of pumpkin, the smaller or bigger can??????
The smaller can, 15 oz. I noticed the same thing in the recipe but it shows a 15 oz can in her picture. I made these yesterday with a 15 oz can and they turned out great. Any more pumpkin and it would be too much/too moist and not work out. I used white whole wheat flour instead of regular and whole wheat pastry flour instead of all purpose. It seemed to need a little more flour so I added 1/2 cup more of the whole wheat pastry flour. I used mini chocolate chips and used the whole bag instead of just 1 1/2 cups. I made really tiny cookies, I used a mellon baller to scoop them to make them tiny.