Pumpkin Chocolate Chip Cookies
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 48
Complexity: easily
Servings: 48
Nutritional value per serving:
Calories 115, total fat 6 G., saturated fats 4 G., proteins 1 G., carbohydrates 15 G., fiber 1 G., cholesterol 18 mg, sodium 41 mg, sugar 9 G.
Calories 115, total fat 6 G., saturated fats 4 G., proteins 1 G., carbohydrates 15 G., fiber 1 G., cholesterol 18 mg, sodium 41 mg, sugar 9 G.
The perfect fall cookie! Pumpkin and chocolate chips complement each other beautifully in these soft cookies, richly flavored with pumpkin pie spice. These cookies don't spread much in the oven, so you'll need to flatten them before baking. Wet your hands with water to prevent the dough from sticking to your fingers.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2.5 cups premium flour
- 1 tablespoon pumpkin pie spice mix
- 2 tsp baking powder
- 0.5 tsp coarse salt
- 220 g (1 cup) unsalted butter at room temperature
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 1 cup canned plain pumpkin puree
- 1 teaspoon pure vanilla extract
- 340 g semi-sweet chocolate granules
We recommend
Recipes with similar ingredients: eggs, pumpkin puree, premium flour, pumpkin pie spice, brown sugar, chocolate chips (granules)
Cooking the dish according to the recipe:
- Preheat oven to 175°C and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. Place the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment (or in a larger bowl if using a hand mixer). Beat on medium speed until fluffy, about 3 minutes. Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Add the pumpkin puree and vanilla extract and mix until fully incorporated.
- Mixing on low speed, gradually add the flour mixture and knead until smooth. Add the chocolate chips and mix until evenly distributed.
- Drop 1 heaping tablespoon of dough onto each prepared baking sheet, spacing it about 5 cm (2 inches) apart. Using wet fingers, smooth each mound of dough into 6 cm (2.5 inches) circles. This will prevent the cookies from spreading too much during baking.
- Bake until the cookies are set and light golden around the edges, 15-20 minutes. Let them cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. Once the baking sheets are completely cool, repeat with the remaining dough. Store cookies in a tightly sealed container for up to a week..
Categories:
Similar recipes
