Chocolate Pumpkin Cookies
Ingredients
5 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon and 1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon salt
1 cup butter, softened
3 cups white sugar
2 cups (16 0z.) canned pumpkin puree
2 eggs
2 teaspoons vanilla extract
1 bag milk chocolate chips
1/2 bag semi-sweet chocolate chips
1-2 tbsp. canola oil
Directions
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 2 dozen.
Preheat oven to 325 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. Stir in the milk chocolate chips.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 minutes in the preheated oven. Cool cookies.
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 2 dozen.
Preheat oven to 325 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. Stir in the milk chocolate chips.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 minutes in the preheated oven. Cool cookies.
Melt the semi-sweet chocolate chips and 1 absp. of the oil in a double boiler. If the melted chocolate is not thin enough to drizzle, add one more tbsp. of oil. Using a spoon, drizzle the melted chocolate over the cooled cookies. Allow the chocolate to harden, enjoy!
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Contact
- Stephanie "keckie"
- Englewood, Colorado, United States
- Want to buy my cupcakes? Email me at keckie.swenson@gmail.com
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