![]() Cream sugars and fat: In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, brown sugar and vegetable oil until combined.Whisk dry ingredients: Whisk flour, baking powder, baking soda, salt and spices.Line baking sheets with silicone liners or parchment. Preheat oven, prepare baking sheets: Preheat oven to 350 degrees.How to Make Pumpkin Chocolate Chip Cookies Chocolate chips: I like to use semi-sweet but milk chocolate would be fine too if that’s what you prefer.Canned pumpkin: We use plenty here because we want them to taste like pumpkin cookies.Vanilla: What’s a cookie without it? It adds an nice background flavor.Egg: This helps hold the cookies together.Vegetable oil: Another option would be melted coconut oil.Granulated sugar and brown sugar: The blend of the two gives the cookies gives perfect sweetness and texture.Salt: Careful not to forget it or cookies will taste so flat.Cinnamon, ginger, nutmeg and cloves: Or use pumpkin pie spice.Baking powder and baking soda: The blend of the two leavening agents gives these cookies the perfect lift.All-purpose flour: I like to use unbleached all-purpose flour.Pumpkin Chocolate Chip Cookies Ingredients Always a must on the fall baking list (or if you are like me you may just show up to the beach with them in the summer too, because why not?). They have a unique, incredible flavor and they’re an easy to make treat. An original everyone will love and request and again! I know I can’t resist when they’re around. ![]() They’re a soft, cakey, melt-in-your mouth kind of cookie. I like these best, they’re just like the kind Grandma made! Pumpkin Chocolate Chip Cookies are one of my all time favorite cookies! These are amazingly soft, perfectly pumpkin-y, irresistibly spiced, and the decadent chocolate chips dotted throughout really take them over the top.Ĭhewy pumpkin cookies are becoming the new rage but in my opinion they just don’t have enough pumpkin flavor. ![]()
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