Nothing says fall like rustling leaves and pumpkin. I found a great recipe from Picky Palate and used it as a road map for my cookies. The original recipe from Picky Palate may be found here: http://picky-palate.com/2010/10/14/double-pumpkin-kissed-chocolate-chunk-cookies/ Essentially, I removed the Hershey's Kisses and added extra chocolate chips and spices.
Pumpkin added to whipped sugar, butter, eggs and vanilla
After addition of everything except chocolate
Ready to be spooned out and baked
Makes about 48 cookies
226 g unsalted butter
200 g sugar
135 g brown sugar
2 large eggs
1 Tbsp. vanilla extract
15 oz. of pure pumpkin (from can)
390 g whole wheat flour
1 tsp kosher salt
1 tsp baking soda
2 Tbsp ground cinnamon
1/4 tsp ground nutmeg
2 Tbsp pumpkin pie spice
15 oz semi-sweet morsels
1. Preheat oven to 350 degrees F.
2. Cream butter and both sugars until fluffy. Add eggs and vanilla extract until well combined.
3. Add pumpkin.
4. Add whole wheat flour a bit at a time until fully combined. Then add spices. Taste and adjust spices as needed.
5. Add semi-sweet morsels.
6. Cook 15 minutes on cookie sheet lined with parchment or silicone baking mat.
Nutrition per cookie (approx. per sparkpeople.com): 138.4 calories, 6.9 g fat, 4.1 g sat. fat, 0.3 g polyunsat. fat, 2.1 g monounsat. fat, 19.2 mg cholesterol, 80.6 mg sodium, 67.3 mg potassium, 20.6 g carbs, 2 g dietary fiber, 13.1 g sugars and 1.9 g protein
Look at how fluffy they are when they come out of the oven! Also, after seeing everyone on Top Chef: Just Desserts use baking mats, I decided to invest in one. It is amazing and dishwasher safe! Yeah!
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