Ingrédients pour Chocolate Chip Pumpkin Cookies
- 1 cup (2 sticks) softened unsalted butter
- 1 ½ cups granulated sugar
- Egg
- 1 (15 ounce) can pumpkin puree
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- Baking Powder
- ½ teaspoon salt
- Nutmeg
- Cinnamon
- Allspice
- Mini Chocolate Chip
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Comment préparer Chocolate Chip Pumpkin Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, 1 ½ cups granulated sugar, and 2 large eggs until light and fluffy.
- Add 1 (15 ounce) can pumpkin puree, 1 teaspoon vanilla extract, and 2 teaspoons pumpkin pie spice. Mix well to combine.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups chocolate chips (semi-sweet or dark chocolate) and 1 cup white chocolate chips (optional).
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- 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
5 g
Sugar
66g
Fat
9g
Carbs
9g
