'Tis the season... for pumpkin recipes!
I'm trying to instill fun Fall traditions with our family that I didn't really get to do growing up. First, I carved my first Jack-O-Lantern. Next, I made my first batch of pumpkin chocolate chip cookies! I thought I would share with you, since they were a great success!
Ingredients
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1/2 cup (1 stick) butter, room temperature
1/2 cup brown sugar
3/4 cup granulated sugar
1/2 can pumpkin
1 1/2 tsp vanilla extract
1 egg
2 cups chocolate chips
1. Combine ingredients
Preheat oven to 375.
Normally I throw caution to the wind and just throw the ingredients together unceremoniously. But there is a benefit to separating them, and that's what I did with this recipe. It makes the flour especially more manageable.
Combine flour, baking soda, and salt into medium bowl (not your Kitchenaid, if you have one). Beat butter, brown sugar, and granulated sugar in large mixing bowl (your Kitchenaid) with electric mixer until well-blended.
Add pumpkin, egg, and vanilla extract. Mix on low until combined.
I just use the generic-brand canned pumpkin. And if you use half a can per batch, you get to make a second batch later on. Score!
Slowly pour in flour mixture (if you have a Kitchenaid, I usually keep the mixer going on low while I slowly pour the mixture in).
Add chocolate chips.
2. Bake
Batter will be very sticky, so place the bowl in the freezer for about ten minutes to firm it up. Spoon onto ungreased baking sheet about two inches apart. These cookies don't expand like normal cookies do, so don't be afraid to make them a little big ("Oh no, my cookie is too big," said no one ever).
Bake for 12 minutes. Cool for 2 minutes, then serve. This recipe yields about 28 cookies.
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