Pumpkin Chocolate Chip Cookies

By

10 likes 11 klips

Pumpkin + chocolate = a heavenly combination.

1PCeDYfEcs Kitchenbowl
Prep Time

20 min

PT20M
Cook Time

15 min

PT15M
Wait Time

1 hr

PT1H PT1H35M
Pumpkin Chocolate Chip Cookies

Ingredients

Serves 36
36 servings Serves

Instructions

Step 1

In a medium-sized mixing bowl, whisk the flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg; set aside.

In a medium-sized mixing bowl, whisk the flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg; set aside.

Step 2

Cream together butter and sugars in ta stand mixer fitted with a paddle attachment on medium speed. Stop the mixer and scrape down the sides when necessary and mix until fluffy.

Cream together butter and sugars in ta stand mixer fitted with a paddle attachment on medium speed. Stop the mixer and scrape down the sides when necessary and mix until fluffy.

Step 3

Add egg and vanilla. Continue to mix in the mixer at medium speed, until it is incorporated.

Add egg and vanilla. Continue to mix in the mixer at medium speed, until it is incorporated.

Step 4

Add half of the dry oat/flour mixture and mix until just incorporated, on low speed. Add half of the pumpkin and mix until just incorporated.

Add half of the dry oat/flour mixture and mix until just incorporated, on low speed. Add half of the pumpkin and mix until just incorporated.

Step 5

Repeat with the remaining flour mixture and pumpkin.

Repeat with the remaining flour mixture and pumpkin.

Step 6

Fold in chocolate chips.

Fold in chocolate chips.

Step 7

Refrigerate for an hour in a tightly sealed container.

Refrigerate for an hour in a tightly sealed container.

Step 8

Preheat oven to 350F. Drop dough onto a nonstick cookie sheet about a tablespoon at a time, leaving them at least 1 1/2″ apart. (Note: It helps to have multiple cookie sheets for this recipe.)

Preheat oven to 350F. Drop dough onto a nonstick cookie sheet about a tablespoon at a time, leaving them at least 1 1/2″ apart. (Note: It helps to have multiple cookie sheets for this recipe.)

Step 9

Bake for 12 minutes. Rotate the pans, and bake for an additional 12 minutes more.

Bake for 12 minutes. Rotate the pans, and bake for an additional 12 minutes more.

Step 10

Let the cookies cool completely before removing from the pan.

Let the cookies cool completely before removing from the pan.

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About the Creator

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anniew

Former food professional and Betty Crocker Test Kitchens alumni. Portfolio: janniewang.com Blog: fritesandfries.com Instagram: instagram.com/j.anniewang

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

By anniew

Pumpkin + chocolate = a heavenly combination.

Prep Time

20 min

Cook Time

15 min

Wait Time

1 hr

Ingredients

Serves 36

Instructions

In a medium-sized mixing bowl, whisk the flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg; set aside.

Step 1

In a medium-sized mixing bowl, whisk the flour, oats, baking powder, cinnamon, ginger, salt, and nutmeg; set aside.

Cream together butter and sugars in ta stand mixer fitted with a paddle attachment on medium speed. Stop the mixer and scrape down the sides when necessary and mix until fluffy.

Step 2

Cream together butter and sugars in ta stand mixer fitted with a paddle attachment on medium speed. Stop the mixer and scrape down the sides when necessary and mix until fluffy.

Add egg and vanilla. Continue to mix in the mixer at medium speed, until it is incorporated.

Step 3

Add egg and vanilla. Continue to mix in the mixer at medium speed, until it is incorporated.

Add half of the dry oat/flour mixture and mix until just incorporated, on low speed. Add half of the pumpkin and mix until just incorporated.

Step 4

Add half of the dry oat/flour mixture and mix until just incorporated, on low speed. Add half of the pumpkin and mix until just incorporated.

Repeat with the remaining flour mixture and pumpkin.

Step 5

Repeat with the remaining flour mixture and pumpkin.

Fold in chocolate chips.

Step 6

Fold in chocolate chips.

Refrigerate for an hour in a tightly sealed container.

Step 7

Refrigerate for an hour in a tightly sealed container.

Preheat oven to 350F. Drop dough onto a nonstick cookie sheet about a tablespoon at a time, leaving them at least 1 1/2″ apart. (Note: It helps to have multiple cookie sheets for this recipe.)

Step 8

Preheat oven to 350F. Drop dough onto a nonstick cookie sheet about a tablespoon at a time, leaving them at least 1 1/2″ apart. (Note: It helps to have multiple cookie sheets for this recipe.)

Bake for 12 minutes. Rotate the pans, and bake for an additional 12 minutes more.

Step 9

Bake for 12 minutes. Rotate the pans, and bake for an additional 12 minutes more.

Let the cookies cool completely before removing from the pan.

Step 10

Let the cookies cool completely before removing from the pan.

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