Many of you already have my pumpkin cookie recipe, but I have been fiddling with it and have made some adjustments.
Tips for this recipe:
Invest in a cookie scoop. I suggest Pampered Chef's scoop.
Use parchment paper, not aluminum foil. And by all means, NEVER spray the cookie sheets! Quit being cheap and spring for the parchment paper.
1 1/2 cup canned pumpkin (NOT pumpkin pie filling)
1 cup sugar
1/2 cup applesauce (if using cinnamon flavored applesauce, cut cinnamon below in half)
2 cups flour
1 egg
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon vanilla
1 teaspoon milk
2 cups chocolate chips (can substitute white chocolate chips or use a mixture of both)
2 teaspoons cinnamon
1 teaspoon nutmeg
Preheat over to 365 degrees. Mix all ingredients together. Batter will be slightly stiff. Drop cookies onto PARCHMENT PAPER lined cookie sheet. These cookies don't spread much when baking, so I suggest lifting the cookie sheet about 4 inches from the counter and dropping it. That will slightly flatten the cookies, but will still leave that smooth, gooey center. Bake cookies for 12-14 minutes. They're done when you can touch the top of the cookie and your finger doesn't sink in. Let cool about 5 minutes then transfer to wire rack to finish cookies. Store them in the refrigerator. They're great served chilled!
No comments:
Post a Comment