Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies is a hor d'oeuvre that serves 60. One portion of this dish contains roughly 2g of protein, 6g of fat, and a total of 145 calories. For 27 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe from Foodie Crush has 90 fans. Head to the store and pick up kosher salt, canned pumpkin, butter, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 25%, which is rather bad. If you like this recipe, take a look at these similar recipes: Pumpkin Chocolate Chip Cookies and Pumpkin Spice Cheesecake Brownies, Pumpkin Chocolate Chip Cookies, and Pumpkin Chocolate Chip Cookies.

Servings: 60

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 375 degrees F. In the bowl of a stand mixer, combine the sugar, pumpkin, melted butter and vanilla and mix until smooth. Add the eggs and beat for 1-2 minutes. Whisk the pumpkin pie spice, baking powder, baking soda and kosher salt in a small bowl and add to the wet ingredients. Mix well. Mix in 2 cups of the flour, then 2 more cups and then the final cup. Add the chocolate chips and mix just until incorporated.Line a baking sheet with parchment paper or a baking mat. Drop 1 tablespoon rounded scoops of the cookie dough on the sheet about 2 inches apart. Bake cookies for 12-15 minutes. Let rest on cookie sheet for 2-3 minutes then move to a cooling rack to cool completely.

 

Step by step:

1. Preheat the oven to 375 degrees F. In the bowl of a stand mixer, combine the sugar, pumpkin, melted butter and vanilla and mix until smooth.

2. Add the eggs and beat for 1-2 minutes.

3. Whisk the pumpkin pie spice, baking powder, baking soda and kosher salt in a small bowl and add to the wet ingredients.

4. Mix well.

5. Mix in 2 cups of the flour, then 2 more cups and then the final cup.

6. Add the chocolate chips and mix just until incorporated.Line a baking sheet with parchment paper or a baking mat. Drop 1 tablespoon rounded scoops of the cookie dough on the sheet about 2 inches apart.

7. Bake cookies for 12-15 minutes.

8. Let rest on cookie sheet for 2-3 minutes then move to a cooling rack to cool completely.

Nutrition Information:

covered percent of daily need

 

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