Ingrédients pour Amy's Pumpkin Chocolate Chip Cookies
- ¾ cup packed light brown sugar, 1 cup granulated sugar
- 1 (15-ounce) can pumpkin puree
- Oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- Baking Powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 cups chocolate chips
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Comment préparer Amy's Pumpkin Chocolate Chip Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup packed light brown sugar until light and fluffy.
- Add 1 cup granulated sugar and mix well.
- Beat in 2 large eggs, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, 1 teaspoon salt, and 2 ½ cups all-purpose flour.
- Add 1 (15-ounce) can pumpkin puree (add 2 tablespoons water if using store-bought). If using home-canned pumpkin, skip adding water.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 2 cups chocolate chips.
- Drop by rounded tablespoons onto prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until edges are golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
39g
Fat
7g
Carbs
5g
