Friday, October 26, 2012

Egg Free Pumpkin Chocolate Chip Cookies

Pumpkin and chocolate chips were just made to go together.  Every fall I can't help but make these pumpkin chocolate chip cookies.  Not only do they capture the flavor of fall, but also of Halloween too with the orange cookie and the almost black (ok, dark brown) chocolate chips.  These cookies are softer and best the day after- once the chocolate chips have set up!


Pumpkin Chocolate Chip Cookies
From Egg Free Bakery

½ cup butter or margarine, softened
1-1/2 cups sugar
1 cup solid pack pumpkin
1 tsp. vanilla
2-1/2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. salt
1 cup semisweet chocolate chips

In a large mixing bowl, beat butter and sugars together.  Add pumpkin and vanilla; mix until combined.  Sift or whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt.  Add to wet ingredients and mix until combined.  Fold in chocolate chips.  Batter will be sticky.  Drop by tablespoonfuls on greased baking sheets.  Lightly grease the bottom of a cup that has a flat bottom.  Use cup to gently press cookies to flatten slightly.  Bake at 350 degrees for 15-20 minutes or until lightly browned.  Cool for a few minutes and transfer to a wire rack to cool completely.  Yield: around 4 dozen cookies




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