These are freakin' phenomenal. Just saying. You know those large sized Libby's canned pumpkin? They make those way too big. I made muffins over at my family's place this past weekend and still had a good half of a can left, so what to do with it? Make these...
Ingredients:
1/4 cup butter, softened
1/2 cup dark brown sugar
1/4 cup white sugar
1 egg
3/4 cup canned pumpkin
1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 dashes ground ginger
1 small handful semi-sweet chocolate chips
Preheat oven to 375°F.1/2 cup dark brown sugar
1/4 cup white sugar
1 egg
3/4 cup canned pumpkin
1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 dashes ground ginger
1 small handful semi-sweet chocolate chips
Butter should be softened slightly but not nearly melting. Cream together butter and both sugars until light and fluffy. Stir in eggs and pumpkin with a wooden spoon.
In a separate bowl, whisk together flour, baking powder and spices until well combined. Combine the mixed dry ingredients with the pumpkin mixture until well blended (continue mixing for less than 1 minute to avoid tough cookies).
Lightly stir in chocolate chips
Drop by teaspoonful onto a greased cookie sheet. Bake for about 14 minutes. Be careful not to overbake or cookies will be dry. Makes about 17 or 18 cookies.
When completely cool, store in plastic zip bag.
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