pumpkin-maple chocolate chip cookies
(2 ratings)
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!
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(2 ratings)
prep time
15 Min
cook time
10 Min
method
Bake
Ingredients For pumpkin-maple chocolate chip cookies
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2 1/4 call purpose flour
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1 tspbaking soda
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1 tspsalt
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1stick butter, softened
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1/2 croasted pumpkin puree
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3/4 csugar, white
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3/4 cpacked brown sugar
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1 tspmaple extract
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2large eggs
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1 pkg12 oz. of semi-sweet chocolate chips
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1 cchopped walnuts, optional
How To Make pumpkin-maple chocolate chip cookies
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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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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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