Monday, October 17, 2011

Pumpkin Chocolate Chip Cookies

Perfect Pairing:  Parchment Paper

It is hard to improve on the classic chocolate chip cookie, but this pumpkin version is perfect for fall.  The addition of pumpkin and autumn spices adds a subtle but tasty flavor. I chose to use the canned pumpkin pie mix rather than 100% pumpkin since it already had a lot of the spices included.  These cookies come out a little cake-like compared to a traditional cookie, but I like the texture.  They are definitely a fall favorite with my family.  Even my ADORABLE niece and nephews loved them!
Can you even stand the cuteness?  Those curls!

I saw lots of little hands reaching up to the counter to grab the cookies.

This little one is not ready for cookies yet but I had to share her picture because she is just so perfect.

The Perfect Pairing for this recipe is parchment paper.  I found that these particular cookies come off the pan much easier when you line the pan with parchment paper rather than cooking spray.  It is also easy clean up.  Bonus!

Pumpkin Chocolate Chip Cookies
Lindsay at Perfecting the Pairing

·         ½ cup butter
·         1 ½ cups sugar
·         1 egg
·         1 cup pumpkin pie mix
·         1 tsp baking powder
·         1 tsp baking soda
·         ½ tsp salt
·         ½ tsp fresh nutmeg
·         2 ½ cups flour
·         1 cup chocolate chips
Preheat your oven to 350 degrees F.  Combine the butter, sugar and egg with a mixer.  Add in pumpkin pie mix and combine.  Add the next 5 ingredients (through flour) and mix until combined.  Fold in chocolate chips.  Drop cookies onto a parchment paper lined cookie sheet.  Bake for 15-18 minutes until just set. 

1 comment:

  1. Um, can't decide what I like better - eating the cookies themselves or the cookie batter. Mmmm mmmm mmmm too good. Love this recipe.


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