Zutaten für Pumpkin Chocolate Chip Cookies
- 1/2 cup (113g) softened butter
- 1 cup (200g) granulated sugar
- Canned Pumpkin
- 1 large egg
- 1 teaspoon vanilla extract
- Flour
- Baking Soda
- Baking Powder
- Cinnamon
- Nutmeg
- Salt
- 1 1/2 cups (180g) chocolate chips
- Nuts
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Zubereitung von Pumpkin Chocolate Chip Cookies
- Preheat oven to 350°F (175°C).
- Grease baking sheets with margarine or cooking spray.
- In a large mixing bowl, cream together 1/2 cup (113g) softened butter and 1 cup (200g) granulated sugar until light and fluffy.
- Beat in 1 (15 ounce) can pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 1/2 cups (180g) chocolate chips and 1/2 cup (60g) chopped walnuts or raisins (optional).
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
270g
Fat
80g
Carbs
38g
