Zutaten für Pumpkin Honey Chocolate Chip Cookies
- All Purpose Flour
- 1 cup granulated sugar
- Ground Cardamom
- Ground Nutmeg
- Ground Cinnamon
- Ground Ginger
- 1 teaspoon baking soda
- Baking Powder
- 1/2 teaspoon salt
- 2 large eggs
- Canned Pumpkin
- Baby Carrots
- 1/2 cup honey
- 1 cup (2 sticks) unsalted butter, softened
- Semi Sweet Chocolate Chips
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Zubereitung von Pumpkin Honey Chocolate Chip Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and both sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the pumpkin puree, honey, and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chocolate chips, grated carrots, and chopped pecans.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached.
- 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
8 g
Sugar
85g
Fat
19g
Carbs
12g
