Soft and Chewy Pumpkin Chocolate Chip Cookies
YIELD: ABOUT 11 LARGE COOKIESTOTAL TIME:3+ HOURS, FOR CHILLINGPREP TIME:5 MINUTESCOOK TIME:ABOUT 12 TO 13 MINUTES
The cookies are soft, thick, perfectly chewy and not cakey which is a problem that often plagues pumpkin cookies. To combat the cakiness there’s no egg in the dough and the cozy and comforting pumpkin flavor just shines. Between the molasses, pumpkin pie spice, and pumpkin pie spice extract, the cookies beautifully showcase the flavors of fall. And as a bonus there’s loads of chocolate in every bite.
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INGREDIENTS:
- 1/2 cup unsalted butter, melted
- 1/2 cup pumpkin puree (use the remainder in these recipes)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 tablespoon mild or medium-flavored molasses (not blackstrap, too intense)
- 1 1/2 teaspoons McCormick Pumpkin Pie Spice Extract (McCormick Vanilla Extract may be substituted)
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice (a mixture of cinnamon, allspice, cloves, and nutmeg if you don’t have pumpkin pie spice)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
DIRECTIONS:
- To a large, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute.
- Add the pumpkin puree, sugars, molasses, pumpkin pie spice extract, and whisk to combine until smooth.
For full instructions you can go to : https://www.averiecooks.com
