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Pumpkin Chocolate Chip Cookies Recipe

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This recipe for Pumpkin Chocolate Chip Cookies, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Monday, October 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cookies
2 1/4 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 (15 ounce) can pumpkin
2 large eggs
1 teaspoon vanilla extract
grated zest of 1 orange, optional
2 cups semisweet chocolate chips
1 cup chopped walnuts
Glaze
1 1/2 cups confectioners' sugar
2 1/2 tablespoons milk
1/2 teaspoon vanilla extract
Cookies
9 1/2 ounces King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
8 ounces unsalted butter, softened
3 3/4 ounces brown sugar
3 1/2 ounces granulated sugar
15 ounces canned pumpkin
2 large eggs
1 teaspoon vanilla extract
grated zest of 1 orange, optional
12 ounces semisweet chocolate chips
4 ounces chopped walnuts
Glaze
6 ounces confectioners' sugar
1 1/4 ounces milk
1/2 teaspoon vanilla extract

Directions:
Directions:
For the cookies: Preheat the oven to 375F. Spray baking sheets with cooking spray or line with parchment paper. Set aside.

1. Whisk together the flour, baking powder, soda, salt and spices in a medium bowl. Set aside.

2. With an electric mixer set on medium speed, cream together the butter and sugars. Scrape down the sides of the bowl,

3. then add the pumpkin, eggs, vanilla and orange zest, beating well to blend.

4. Slowly add the dry ingredients, beating well to blend. Stir in the chocolate chips and walnuts.

5. Using a tablespoon scoop, drop the dough onto the prepared baking sheets. Bake on the middle oven rack for about 18 minutes, until edges are lightly browned. Let cool on the baking sheets 5 minutes before transferring to racks to cool.

6. While the cookies are still warm, press two chocolate chips into the cookie to make eyes for the pumpkin.

For the glaze: Stir together the sugar, milk and vanilla until the glaze is smooth. Dip the tops of the cookies in the glaze and put back on the racks to set, or drizzle in a pumpkin pattern as we did for the photo.

Number Of Servings:
Number Of Servings:
62
Personal Notes:
Personal Notes:
Nutrition Facts: Serving Size 30g
Servings Per Batch 62, Amount Per Serving
Calories 101 Calories from Fat 45 Daily Value*
Total Fat 5g,Saturated Fat 3g,Trans Fat 0g
Cholesterol 15mg,Sodium 42mg
Total Carbohydrate 14,Dietary Fiber 1g
Sugars 10g,Protein 1g

I got this recipe from www.kingarthurflour.com

 

 

 

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