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Pumpkin Chocolate Chip Cookies Recipe

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This recipe for Pumpkin Chocolate Chip Cookies is from The Hellmann Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. all-purpose flour (I use whole wheat or white whole wheat)
1 1/2 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. powdered ginger
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
2 eggs
1 c. sugar
1/2 c. canola or corn oil
1 c. canned pumpkin
1 tsp. vanilla extract
1 cup chocolate chips (I use Ghirahdelli, 60% dark cacao)
Directions:
Directions:
Position a rack in the middle of the oven. Preheat the oven to 325º. Line two baking sheets with parchment paper and butter the paper.

Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.

Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
Personal Notes:
Personal Notes:
I never use a mixer; I always beat mine by hand. I also make smaller cookies (about a tablespoon) to make the dough go farther.

 

 

 

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