Ingredients: |
Ingredients: 1/2 C unsalted butter, melted
1/2 C pumpkin puree (use the remainder in these recipes)
1/2 C granulated sugar
1/4 C light brown sugar, packed
1 T mild or medium-flavored molasses (not blackstrap, too intense)
1 1/2 t McCormick Pumpkin Pie Spice Extract (McCormick Vanilla Extract may be substituted)
2 C all-purpose flour
2 t pumpkin pie spice (a mixture of cinnamon, allspice, cloves, and nutmeg if you don’t have pumpkin pie spice)
1/2 t baking soda
1/4 t salt
1 C semi-sweet chocolate chips
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Directions: |
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.
Add the flour, pumpkin pie spice, baking soda, salt, and stir until just combined.
Add the chocolate chips and stir to combine.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 12 to 14 minutes (12 1/2 minutes is perfect in my oven), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. |
This recipe for Soft and Chewy Pumpkin Chocolate Chip Cookies is from