Pumpkin Chocolate Chip Cookie Recipe
Pumpkin and chocolate chips are something that most people would readily put together into a single cookie, but—believe it or not—it can taste extraordinary (in a good way)! Pumpkin has been used in pastries for decades and, really who doesn’t love Pumpkin pie come November? Why not a pumpkin chocolate chip cookie recipe as well?
Here is great pumpkin chocolate chip cookie recipe that we found on allrecipes.com:
You will need the following ingredients:
One cup of canned pumpkin
One cup of white sugar
One half cup of vegetable oil
One egg
Two cups of all purpose flour
Two teaspoons of baking powder
Two teaspoons of ground cinnamon
One half teaspoon of salt
One teaspoon of baking soda
One teaspoon of milk
One tablespoon of vanilla extract
Two cups of semisweet chocolate chips
One half cup of chopped walnuts (these are optional)
First, preheat your oven to three hundred and fifty degrees. First, combine the canned pumpkin, the sugar, the vegetable oil and the egg in one bowl. In a different bowl, combine the all purpose flour, the ground cinnamon, the salt and the baking powder. Use the milk to dissolve the baking soda and then stir the mixture into the flour mix. Add the flour mixture to the mixture of pumpkin and stir well.
Your next step will be to add the vanilla, the chocolate chips and, if you choose, the walnuts.
Once everything has been mixed together, drop a spoonful of the pumpkin chocolate chip cookie dough onto a cookie sheet that has been greased. Bake them for ten minutes or until the cookies are light brown and firm.
Suggestions:
1. If you are a big fan of the pumpkin flavor, cut the cinnamon down to one and a half teaspoons of ground cinnamon. This will keep the cookie sweet but punch up the flavor of the pumpkin.
2. If you want a healthier recipe, you can substitute applesauce for the oil, and combine some whole wheat flour and all purpose flour to get two cups of flour mixture. 3. To make the cookies a little bit spicier, add in some ginger, some nutmeg and some ground cloves.
4. Use some muffin tins or mini muffin tins to hold the dough and turn the recipe into pumpkin and chocolate chip muffins! These cookies have a cake-like consistency, so baking them as muffins is a great idea!
5. If you are a big pumpkin flavor fan, you can use an entire can of pumpkin and then just add some more flour to dry out the dough a little bit more.
6. For a single batch, just use half a bag of chocolate chips—this evens out the pumpkin and chocolate flavors.
Pumpkin is a flavor that most people love or hate, but there aren’t very many who might think to add pumpkin to a chocolate chip cookie. This pumpkin chocolate chip cookie recipe is a big crowd pleaser for pumpkin fans and is mild enough that people who might not be as into the pumpkin flavor still find the cookies enticing.
Chocolate Chip Cookie Cake Tip #1
You can save cookie making time by mixing your ingredients while your oven preheats. That way your dough can go right into the oven when you finish mixing your ingredients. You can also save time by cleaning up as you go along. Rinse off the measuring spoons and the bowls as you finish using them. Wash the rest of the dishes as the cookies are baking and cooling.
Chocolate Chip Cookie Cake Tip #2
Shortening is one of the single worst things you can put into your body. If a recipe calls for shortening you should substitute butter or margarine for it. Butter and margarine can be used interchangeably unless a recipe specifically says to use one or the others. Don’t worry about the calories and talk yourself into using low calorie or whipped butter. These substitutes will ruin the taste of the cookies.
Chocolate Chip Cookie Cake Tip #3
Rotate your cookie sheets. Cookies form best on ungreased and cooled cookie sheets. After you transfer cookies from the sheet to the cooling rack, you should rinse off the used sheet and get it prepped for another batch of cookies. Using a warmed sheet can overcook the chocolate chip cookies.