Anytime Pumpkin Chocolate Chip Cookies Food

PUMPKIN CHOCOLATE CHIP COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
• Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.

PUMPKIN CHOCOLATE-CHIP COOKIES

Steps:

• Heat oven to 350 degrees, and line two baking sheets with parchment paper.
• In a medium bowl, stir the flour, baking soda, salt and spices until well combined.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, brown sugar and granulated sugar. Beat on medium-high until light and fluffy, about 1 minute. Add the pumpkin purée and vanilla extract, and mix to combine.
• Turn the mixer to low, and add the dry ingredients. Mix until a few streaks of flour remain. Remove the bowl from the mixer, add the chocolate chips and use a rubber spatula to fold the mixture until well combined.
• Scoop the cookies onto prepared baking sheets using a 1-ounce (roughly 2 tablespoon) cookie scoop, 2 inches apart. Gently press the cookies with your fingertips to flatten them slightly. The batter is quite sticky, so you may occasionally have to rinse the cookie scoop and your fingers during this process.
• Put the cookies in the oven, and bake, until they are slightly cracked on the surface and golden, and rotating the pans from top to bottom and front to back halfway through, 12 to 15 minutes.

ANYTIME PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees and lightly grease baking sheets. In a medium mixing bowl stir together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
• In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in pumpkin and egg. On low speed gradually add the flour mixture and mix just until blended. Stir in chocolate chips and walnuts.
• Drop dough by rounded tablespoonfuls 2 inches apart on prepared baking sheets. Bake for 10 to 12 minutes. Transfer cookies to cooling racks to cool.

PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
• Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees (F; 175 degrees C). Grease cookie sheets.
• In large bowl, cream together the shortening and sugar until light and fluffy. Beat in the soy yogurt, then stir in the pumpkin and vanilla.
• In another bowl combine the flour through the cinnamon.
• Gradually stir into the creamed mixture.
• Stir in the walnuts (if using) and chocolate chips.
• Drop dough by teaspoonfulls onto cookiue sheets.
• Bake for 15-20 minutes, until light brown or toothpick comes out clean.
• Cool on wire racks.

PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• Pre heat oven to 350 degrees.
• In a large bowl cream together butter and sugars, add the egg and then the pumpkin and vanilla, mix until well blended.
• In a seperate bowl sift together dry ingredient; flour, baking soda, cinnamon, nutmeg, cloves and salt.
• Slowly stir the dry ingredients into the pumkin mixture until well blended but don't over mix, add desired amount of chocolate chips.
• Drop dough into cookie sheet and bake for 14 minutes, cool on sheet for 2 minutes Do not let the cookies brown they will be over baked.
• Cookies should be slightly crisp on the outside and moist on the inside. Taste great served warm or the next day. Can't say how they would be on day 3, they've never lasted that long.