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Wednesday, May 22, 2013
Featured Quizzes
Soft Pumpkin & Chocolate Cookies
You don't need to raid a pumpkin patch for the exciting taste of these pumpkin and chocolate cookies. Simply pick up a can of pumpkin puree the next time you're in the market. These are a great hit for any occasion.
At a glance
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Makes
60 servings
Ingredients
1 cup unsalted butter, softened
1 cup sugar
1 cup light brown sugar
2 large eggs
1 tsp. vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
2 cups milk chocolate chips
Methods/steps
Heat the oven to 350 degrees. Spray cookie sheets with nonstick spray or line them with parchment paper.
Using a mixer beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, and then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tbsp. onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
Additional Tips
Ready in 30 min
