How to make Pumpkin Chocolate Chip Cookies | #25DaysofCookies
Today I made Pumpkin Chocolate Chip Cookies! 16th day of 25 Days of Cookies! See you tomorrow! I am not a professional, by far, but I enjoy spreading the joy with yummy treats! Tell me what you would like to see!
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You will need:
Tools:
Mixer -
Mixing bowl -
Spatula -
Measuring cups -
Sliding measuring cup -
Scooper -
Cookie sheets -
Parchment Paper -
Cooling racks -
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Ingredients:
1 cup pumpkin puree
1/2 cup brown sugar
1/4 cup sugar
1/2 cup oil
1 egg
1 tablespoon vanilla
2 cups flour
2 teaspoons baking powder
2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
2 cups chocolate chips
1/2 cup walnuts
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IF YOU READ THIS DESCRIPTION COMMENT COOKIES!
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!
Pumpkin Spice Chocolate Chip Cookies | Delish
Get the full recipe from delish:
INGREDIENTS
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/2 tsp. kosher salt
1 c. (2 sticks) unsalted butter, softened
3/4 c. brown sugar
1/2 c. granulated sugar
3/4 c. pumpkin purée
1 large egg
2 tsp. pure vanilla extract
2 c. semi-sweet chocolate chips
DIRECTIONS
1. Preheat oven to 375° and line 2 large, rimmed baking sheets with parchment paper.
2. In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt. Set aside.
3. In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate dough for 30 minutes.
4. Then, scoop 1” balls onto baking sheets, 2” apart, and bake until puffed up and golden around edges, about 12 minutes.
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PUMPKIN CHOCOLATE CHIP COOKIES// SOFT AND MOIST, EASY RECIPE TO MAKE.
I'm so excited to finally start making Fall desserts. PUMPKIN CHOCOLATE CHIP is one of my favorite flavors. This cookie recipe is so easy to make. I love how soft and moist they are! Taste even better the next day! They aren't too heavy or too rich. I call them my Scooby Snack.
Pumpkin Chocolate Chip Cookies
1/2 Cup Sugar
1/4 Cup Brown Sugar
1 Cup Pumpkin Puree
1/2 Cup Vegetable Oil
1 Whole Egg
1 teaspoon Vanilla Extract
2 Cups All Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Cinnamon
1/4 teaspoon Pumpkin Pie Spice
14 teaspoon Nutmeg
1/2 Salt
1 teaspoon Evaporated Milk or Whole Milk
1 teaspoon Baking Soda
1 Cup Mini Semi Sweet Chocolate Chips
Bake at 375 for 11 minutes
Hope you like this Fall recipe! Have many more coming so make sure you Subscribe to my Channel. God Bless!
Tag me on Instagram and share your Pumpkin Cookies!
AUTUMN SKIES AND PUMPKIN PIES SHIRT BY BLOOMING MERAKI
Pumpkin Chocolate Chip Cookie Recipe
More recipes, crafts, sustainability and life at home posts available at
Makes 24 - 36 cookies.
Ingredients
- 1 cup softened unsalted butter
- 1 cup Baker’s sugar
- 1 cup dark brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree
- 1/2 cup pumpkin pie mix
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 cups semisweet chocolate chips
Pumpkin Chocolate Chip Cookies Directions
1. Heat the oven to 350° F. Line baking sheets with parchment paper or silicone baking mat.
2. In a large bowl, whisk or beat softened butter until smooth. Add brown sugar and Baker’s sugar a little at a time and whisk or beat until light and fluffy. Add eggs one at a time. Then mix in the vanilla, pumpkin puree and pumpkin pie mix.
3. In a separate bowl combine dry ingredients: flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Fold dry ingredients into the wet ingredients until combined and fold in the chocolate chips.
4. Scoop the cookie dough onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Let them rest for a couple minutes on the baking sheet; remove and let them finish cooling on wire racks.
Enjoy!
Vegan Soft-Batch Pumpkin Chocolate Chip Cookies
Soft Batch Pumpkin Chocolate Chip Cookies… I can’t think of anything better! Buttery brown sugar pumpkin base, spiced perfectly with pumpkin pie spice, and finished off with gooey melting chocolate. They’re like the fall version of my Chewy Chocolate Chip Cookies. Perfect for early fall baking, Thanksgiving dessert or a “just because” treat for yourself! Finish them off with a sprinkle of coarse sea salt and prepare to be addicted!
RECIPE HERE: