It's cold and raining off-and-on here in Milwaukee, the perfect excuse to bake pumpkin chocolate chip cookies!
This recipe is adapted from one online, but I've made a few changes and they turned out delicious! These cookies have a different texture than your typical chocolate chip cookie; they are firm, but cakey and moist on the inside. This cookie is all about the pumpkin and fall spices of cinnamon and nutmeg, with just a hint of sweetness from the chocolate chips. Such a treat on a fall day!
1/2 cup butter
1-1/2 cups sugar (or 3/4 cup sugar and 3/4 cup Splenda)
1 cup canned pumpkin
1 teaspoon vanilla extract
2-1/2 cups flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1-1/4 teaspoons cinnamon
1-1/4 teaspoons nutmeg
1/4 teaspoon salt
1 cup milk chocolate chips
Makes approximately 24 medium-sized cookies.
1. Preheat oven to 300 degrees.
2. Cream butter and sugar together.
3. Beat in egg, pumpkin and vanilla.
4. In a separate bowl, mix together the flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
5. Slowly add dry mixture to wet mixture and mix well.
6. Add chocolate chips and stir thoroughly.
7. Scoop cookie dough onto un-greased baking sheet, allowing room for cookie to spread as it bakes.
8. Bake at 300 degrees for approximately 22 to 24 minutes.
9. Once done, remove cookies from oven and place on cooling racks.