How to Make Puffy Pumpkin Chocolate Chip Cookies | No Butter Cookies
Making a large batch of my puffy pumpkin chocolate chip cookies on a rainy Autumn morning. These cookies are made with oil rather than butter and are completely delectable. Makes 4 dozen cookies with one can of pumpkin. Bake with me. Pumpkin chocolate chip cookies.
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RECIPE: Makes 4 dozen cookies
INGREDIENTS
1 can 15 ounce pumpkin puree
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups white sugar
2 large eggs
4 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons baking soda
4 teaspoons ground cinnamon
1/2 teaspoon table salt
Sprinkling of cloves (optional)
12 ounce bag mini chocolate chips
DIRECTIONS
1. oven to 350 degrees.
2. Thoroughly mix wet ingredients, including sugar, in an oversized bowl.
3. Gently and evenly pour dry ingredients, except for chocolate chips, over the top of the wet ingredients.
4. With a fork or whisk, integrate all dry ingredients together at the top (see video)
5. Using a large spoon, mix dry and wet ingredients together until mixture is smooth.
6. Add chocolate chips.
7. Spray a cookie sheet with cooking spray or line with parchment paper.
8. Scoop large spoonfuls of batter onto cookie sheet.
9. Bake for 12 minutes on light cookie sheets or as low as 10 minutes on dark cookie sheets.
10. Let cool 10 minutes and enjoy!
Browned butter chocolate chip cookies ????
Recipe:
Pumpkin Chocolate Chip Cookies Recipe
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Pumpkin Chocolate Chip Cookies Recipe for Fall Baking, using Canned or Fresh Pumpkin! Recipe here:
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3 Ingredient Pumpkin Chocolate Chip Cookies | Get the Dish
When I heard that you could make pumpkin chocolate chip cookies with only three ingredients, I was so intrigued. I wondered how they would taste without any eggs, or milk, or oil, and I knew I had to test them for myself. Well, I'm happy to say they are in fact absolutely delicious, and we made them even better with an easy cold brew cream cheese frosting that is out of this world! Stay tuned to find out how to make them.
Easy Pumpkin Chocolate Chip Cookies With Cold Brew Cream Cheese Frosting
From Yasmin Alishav, POPSUGAR Food
INGREDIENTS
For cookies:
1 box cinnamon crumb cake mix
1 (15-ounce) can organic pumpkin puree
1 cup semisweet chocolate chunks
1 tablespoon water
For the frosting:
8 ounces cream cheese, softened
1/4 cup powdered sugar
2 tablespoons black cold brew coffee
1/2 teaspoon pumpkin pie spice
DIRECTIONS
To make the cookies: Preheat oven to 375ºF and line a baking sheet with parchment paper.
In a large bowl, mix together cake mix, pumpkin puree, and chocolate chunks. Add 1 tablespoon water to just loosen up the batter. Using a 1 tablespoon measuring spoon, drop the batter in evenly spaced mounds onto the baking sheet. Use a spoon to smooth out the top into a cookie shape.
Bake 18-20 minutes, or until cookies are golden brown and fragrant. Allow to cool completely.
To make the frosting: In a large bowl, whisk together cream cheese, sugar, cold brew coffee, and pumpkin pie spice until combined. Spread a spoonful of frosting on top of each cookie.
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Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies are so moist, soft and delicious. They are full of amazing pumpkin flavor, and are a quick and easy cookie that is always a crowd favorite!
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✅Ingredients
1 1/2 cups granulated sugar
3/4 cup unsalted butter softened
1 large egg
1/2 cup pumpkin puree
2 teaspoons vanilla extract
3/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/8 teaspoon ground ginger
2 1/2 cups all-purpose flour
1 cup milk chocolate chips
✅Instructions
1️⃣ Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
2️⃣ In large bowl, use a hand mixer to beat together sugar and butter until fluffy, about 1-2 minutes. Add in egg, vanilla, and pumpkin, then mix to combine.
3️⃣ In a separate bowl, mix together the flour, baking powder, salt, ground cinnamon, nutmeg, cloves, and ground ginger. Mix until well combined.
4️⃣ Add the dry mixture into the wet mixture a little at a time and mix. Once all is added in, mix for 30 seconds more to ensure all is mixed well.
5️⃣ Fold in chocolate chips.
6️⃣ Scoop 1 1/2- inch rounds of the batter onto the prepared baking sheet about 2 inches apart.
7️⃣ Bake in the 350-degree oven for about 15-17 minutes, until slightly golden. Then remove from oven.
8️⃣ Let cookies cool on pan for about 5 minutes before transferring to a cooling rack to cool completely.
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Keto Pumpkin Chocolate Chip Cookie Recipe
It's fall time and that means pumpkin!!! I have made just about everything pumpkin into a keto recipe one of the last things I needed to create was a cookie. So I got to testing and came up with a delicious soft and chewy keto pumpkin cookie!
Keto Pumpkin Roll- Can even just make the pumpkin mousse filling which is delicious just by itself!
Keto Pumpkin Bread-
Keto Pumpkin Cream Cheese Muffins-
Keto Pumpkin Pie-
Keto Pumpkin Cheesecake-
Keto Pumpkin Pie Ice Cream-
Keto Pumpkin Pie Cheesecake-
Ingredients, blog link and macros below!!!!
Blog- Ketoupgrade.info
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You can use any spices you want in this recipe. I made my own pumpkin spice blend to my taste.
Pumpkin Spice Blend I make (I don't particularly like a strong nutmeg flavor)
1/4 Cup Cinnamon
2 Tbs. Ginger
1 Tbs. Clove
1/2 Tbs. Nutmeg
Keto Pumpkin Cookie
8 Tbs. Salted or Unsalted Butter (1/2 Cup/4 oz./112 g Room Temp.)
192 g Golden Monkfruit/Erythritol Sweetener (or any sweetener you prefer, approximately 1 Cup)
4 oz./1/2 Cup/112 g Pumpkin Puree
1 Egg (room temp)
1 tsp. Vanilla Extract
60 g Unflavored Whey Protein Isolate (Isopure is my preferred brand, 2 packed scoop)
42 g Coconut flour (1/4 Cup + 1-1/2 Tbs.)
1 Tbs. Unflavored/Beef gelatin
2 tsp. Arrowroot Powder
1/4 tsp. Baking Powder
1/4 tsp. Baking soda
1 tsp. Cinnamon
1/2 Tbs. Pumpkin Pie Spice
1/2 tsp. Salt (if using unsalted butter)
3 oz. Keto chocolate chips/Chopped pecans or walnuts (optional)
Rolling ingredients (optional)
1/4 Cup Granular 1:1 Sweetener
1 tsp. Cinnamon or Pumpkin Pie Spice
Icing (doubled from pumpkin roll recipe)(optional)
120 g Powdered Sweetener
2-3 Tbs. Alternative milk or heavy cream (more or less to have it thick enough to frost the cookies)
1/4 tsp. Ground Cinnamon
Macros: 1 of 24 with 3 oz. sugar free chocolate chips and sweetener coating
80 Calories
6 g Fat
14 g Total Carbs
3 g Fiber
10 g sugar alcohol
1 g Net Carbs
4 g Protein
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