BEST Pumpkin Chocolate Chip Cookies
BEST COOKIE EVER! I love the fall time so I have a good excuse to make these as much as I want! Pumpkin and chocolate combined is the best combo! Moist and Delicious. A FAMILY FAVORITE!
BEST COOKIE EVER! I love the fall time so I have a good excuse to make these as much as I want! Pumpkin and chocolate combined is the best combo! Moist and Delicious. A FAMILY FAVORITE!
- Carbohydrate 16.5104761627848 g
- Cholesterol 20.6983796467197 mg
- Fat 10.5678810138367 g
- Fiber 0.615215219593808 g
- Protein 0.893082087237195 g
- Saturated Fat 6.57342511050641 g
- Serving Size 1 1 Serving (53g)
- Sodium 1615.50189602966 mg
- Sugar 15.895260943191 g
- Trans Fat 0.66921107057461 g
- Calories 156 calories
Step-by-step
- Heat oven to 375
- Combine the first 5 ingrediants in a small bowl
- In a large mixing bowl add Butter and Sugar and mix until creamy
- Add the pumpkin, eggs, and vanilla to the butter and sugar bowl and mix
- Add the flour mixture to the wet bowl.
- Fold in the chips
- Spoon onto cookie sheets and bake 15 - 20 min.
- These cookies will not brown.
- Don't over cook or they will turn out dry.
- I get about 3 dozen out of this recipe.
Removing these cookies from the oven at the correct moment requires ignoring traditional visual cues because the high moisture content of canned pumpkin prevents standard browning.
- Bake at 375 degrees Fahrenheit for exactly 15 to 20 minutes, watching for the centers to lose their wet sheen rather than waiting for golden edges.
- Cool unbaked dropped portions on a parchment-lined baking sheet in the freezer for 30 minutes before transferring them to an airtight freezer bag for storage up to three months.
- Frozen dough rounds bake straight from the frozen state by simply adding two additional minutes to the standard oven time.
- Softness in the final crumb relies heavily on measured flour absorption; pack the flour loosely or weigh it to 120 grams per cup to avoid a dense texture.
- Store baked batches in a sealed container at room temperature with a slice of white bread to maintain moisture equilibrium for up to four days.
Freezing baked cookies is equally effective when they are wrapped individually in plastic wrap and stored inside a heavy-duty zipper bag for up to two months. Thaw frozen baked cookies at room temperature for 15 minutes before serving.
