pumpkin-maple chocolate chip cookies
(2 ratings)
Was spending a nice long weekend playing in my kitchen and this was one of the recipes I created using roasted pumpkin. They are so moist and so delicious my family couldn't even wait for them to cool completely before eating them!
(2 ratings)
prep time
15 Min
cook time
10 Min
method
Bake
Ingredients For pumpkin-maple chocolate chip cookies
-
2 1/4 call purpose flour
-
1 tspbaking soda
-
1 tspsalt
-
1stick butter, softened
-
1/2 croasted pumpkin puree
-
3/4 csugar, white
-
3/4 cpacked brown sugar
-
1 tspmaple extract
-
2large eggs
-
1 pkg12 oz. of semi-sweet chocolate chips
-
1 cchopped walnuts, optional
How To Make pumpkin-maple chocolate chip cookies
-
1Preheat oven to 350°. Combine your flour, baking soda and salt into a small bowl. Next beat your butter, sugars, and maple extract in your stand up mixer or a large bowl using a hand held mixer. Add pumpkin and mix well, Next add the eggs one at a time beating each egg separately before adding the next egg. Gradually beat in your flour mixture. Stir in chocolate chips and nuts, combine well.
-
2Drop by spoon fulls onto a cookie sheet lined with parchment paper and bake for 8 to 11 minutes. Timing will depend on your oven. Mine took around 11 minutes to get the bottoms a nice golden brown.
-
3Note: You can substitute canned pumpkin. Try 1/4 cup first and add more if needed. I only had 1/2 cup left after my experiment with creating recipes using roasted pumpkin.
-
4Additional Note: These cookies are super moist and do not stack well. Found that out the hard way. So when storing them you will need a nice flat container and do not put one on top of the other. I don't even think using wax paper would help.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT