pumpkin-maple chocolate chip cookies
Was spending a nice long weekend playing in my kitchen and this was one of the recipes I created using roasted pumpkin. They are so moist and so delicious my family couldn't even wait for them to cool completely before eating them!
prep time
15 Min
cook time
10 Min
method
Bake
yield
Ingredients
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 - stick butter, softened
- 1/2 cup roasted pumpkin puree
- 3/4 cup sugar, white
- 3/4 cup packed brown sugar
- 1 teaspoon maple extract
- 2 - large eggs
- 1 package 12 oz. of semi-sweet chocolate chips
- 1 cup chopped walnuts, optional
How To Make pumpkin-maple chocolate chip cookies
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Step 1Preheat oven to 350°. Combine your flour, baking soda and salt into a small bowl. Next beat your butter, sugars, and maple extract in your stand up mixer or a large bowl using a hand held mixer. Add pumpkin and mix well, Next add the eggs one at a time beating each egg separately before adding the next egg. Gradually beat in your flour mixture. Stir in chocolate chips and nuts, combine well.
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Step 2Drop by spoon fulls onto a cookie sheet lined with parchment paper and bake for 8 to 11 minutes. Timing will depend on your oven. Mine took around 11 minutes to get the bottoms a nice golden brown.
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Step 3Note: You can substitute canned pumpkin. Try 1/4 cup first and add more if needed. I only had 1/2 cup left after my experiment with creating recipes using roasted pumpkin.
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Step 4Additional Note: These cookies are super moist and do not stack well. Found that out the hard way. So when storing them you will need a nice flat container and do not put one on top of the other. I don't even think using wax paper would help.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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