Chocolate Chip Pumpkin Cookies

• จำนวนที่เสิร์ฟ: 36 servings
• เวลาทำ: 15 minutes
• เวลารวม: 25 minutes

ส่วนผสม

1 cup (227 g) salted butter (softened)

1/2 cup (106 g) brown sugar

1 cup (212 g) granulated sugar

2 teaspoons vanilla extract

1 cup (227 g) hpumpkin puree (see note)

2 tablespoons water

2 1/2 cups (355 g) all-purpose flour (see note)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon allspice

1 1/2 cups (255 g) chocolate chips

วิธีทำ

Preheat the oven to 350 degrees F (see note above about oven temperature). Line a large, rimmed baking sheet with parchment paper or silicone liners.

In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, cream together the butter, brown sugar and granulated sugar until light and fluffy, 2-3 minutes. Add the vanilla, pumpkin, and water, and mix until combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice.

Add the dry ingredients to the batter and mix until combined. Stir in the chocolate chips.

The dough will be very soft. Use a spoon or cookie scoop (I use my #40 cookie scoop) to drop the cookie dough by heaping tablespoonfuls onto the prepared baking sheet.

Bake for 10-11 minutes until the edges are set but the middles are still a little bit soft. When the cookies come out of the oven, lightly tap or drop the cookie sheet on the counter (this helps the thinner/chewy factor of the cookies but you won't get fired if you don't do it). If the cookies were taken out while still soft in the center, they'll flatten more as they cool. Let them cool 3-4 minutes on the baking sheet before removing to a wire rack to cool completely.

Repeat with remaining dough.

These cookies taste great the day of, even better the next day, and they freeze great!

หมายเหตุ

11/3/25- I added 1 egg but I should not have as I reached out to Mel and she said it doesn’t not contain an egg plus it made them too moist. I did use 380 g flour, 229 g squash for high altitude. I need to try them again without the egg.

ข้อมูลโภชนาการ

• ขนาดที่เสิร์ฟ: 1 Cookie
• แคลอรี่: 138 kcal
• ไขมันทั้งหมด: 7 g
• ไขมันอิ่มตัว: 4 g
• คอเลสเตอรอล: 15 mg
• โซเดียม: 102 mg
• คาร์โบไฮเดรตทั้งหมด: 19 g
• ใยอาหาร: 1 g
• น้ำตาลทั้งหมด: 12 g
• โปรตีน: 1 g