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26 lines
1.6 KiB
Plaintext
26 lines
1.6 KiB
Plaintext
>> source: https://www.cookingclassy.com/pumpkin-chocolate-chip-cookies/
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>> serves: 30
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>> total time: 50 minutes
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Preheat oven to 350°F. Line #baking sheets{} with #silicone baking mats or parchment paper{}.
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In a #mixing bowl{}, whisk together @all-purpose flour{250%g}, @baking powder{2%tsp}, @baking soda{3/4%tsp}, @cinnamon{1.5%tsp}, @nutmeg{1/2%tsp}, @ginger{1/2%tsp}, @cloves{1/8%tsp} and @salt{1/2%tsp} for 20 seconds, set aside.
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In the bowl of an #electric stand mixer{} fitted with the paddle attachment, blend together @granulated sugar{100%g}, @light brown sugar{110%g} and @vegetable oil{99%g} until combined.
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Mix in @egg{1%large} and @vanilla{1%tsp} then blend in @pumpkin puree{240%g}.
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With mixer on low speed, slowly add in flour mixture and mix just until nearly combined, scraping down the sides of the bowl as needed (batter will be pretty wet).
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With a #rubber spatula{}, fold in @mini semisweet chocolate chips{255%g} while folding batter to evenly combined.
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Drop dough 2 Tbsp (40 g) (either using a medium cookie dough scoop or using two spoons) at a time onto baking sheets lined with silicone liners or parchment paper, spacing cookies two inches apart.
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Bake in preheated oven until cookies are nearly set about 11 - ~{13%minutes}.
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Allow to cool several minutes before transferring to a wire rack to cool.
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Store in a single layer in an airtight container (these are best once they've rested in an airtight container a few hours, they soften throughout).
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Note: Substitute 2 1/2 tsp pumpkin pie spice for the spices listed here if that's what you've got. Or feel free to increase spices listed, I usually like to add 2 tsp cinnamon now.
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