Crispy Pumpkin Chocolate Chip Cookies
From Pat Smith
INGREDIENTS:
½ c. butter, melted
½ c. sugar
½ c. brown sugar, packed
1 egg yolk
1 tsp. vanilla
1/3 c. canned pumpkin
1 tsp. pumpkin pie spice (recipe below)
1 tsp. baking soda
1-1/2+ c. white flour (depending how flat or rounded you like your cookies)
¾ c. mini chocolate chips
Pumpkin Pie Spice
Mix together: 3 T. ground cinnamon
2 tsp. ground ginger
2 tsp. nutmeg
1-1/2 tsp. Ground allspice
1-1/2 tsp. ground cloves
DIRECTIONS:
-
- Preheat oven to 350°.
- In a large bowl, whisk together sugar with melted butter and egg yolk.
- Add in vanilla, pumpkin, pumpkin pie spice, and baking soda.
- Stir in flour until well mixed
- Finally, stir in chocolate chips.
- Place 2 tablespoon size cookie dough scoops on greased cookie sheet, or cookie sheet lined with parchment paper. Don’t overcrowd the cookie sheet, allow space for spreading while baking.
- Place cookie sheets in the fridge for 20 minutes.
- Bake the cookies for 10-12 minutes. They will continue to bake a little as they cool on the baking sheets.
- Don’t remove the cookies from the cookie sheet until they are cool.