Yes, I have been absent from my recipe blog for awhile, but I do have a two month old son now! In honor of fall and one of my favorite October/November recipes, I am sharing this classic for pumpkin chocolate chip cookies. I hope you enjoy! I have no idea where this recipe came from, but it's great.
Marsha's Pumpkin Chocolate Chip Cookies
1 cup sugar
½ cup butter
1 cup canned pumpkin
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups flour
1 tsp. cinnamon
1 cup chocolate chips
Cream together sugar and butter. Add pumpkin/squash, baking powder, soda and salt. Mix in flour, cinnamon and last the chocolate chips. Bake at 350 degrees for 10-12 minutes. Frost with cream cheese frosting (click here for recipe).
Note: If you are looking to use the entire can of pumpkin and the entire brick of cream cheese for the frosting, just double both the recipes.
Using my two-inch cookie scoop made the perfect sized cookies, baking 12 to a sheet. They also make for a smoother appearance on the top of the cookies, as opposed to using a couple of regular spoons to portion the dough. (Compare the above images from different batches.) Scooping the batter this way made a total of about 36 cookies, or three full cookie sheets.
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