Lighter 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:

• In a bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips. , Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

CHOCOLATE CHIP PUMPKIN COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.

LIGHTER CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat the oven to 350 degrees F. Combine the oats, flour, baking soda and salt in a food processor and pulse until the oats are finely ground. Set aside.
• 2. In the bowl of an electric mixer, cream the butter, sugar and agave nectar until light and fluffy. Add the egg and vanilla and mix until smooth and glossy. Reduce mixer speed to the lowest setting and gradually add the flour mixture until just incorporated; stir in the chocolate.
• 3. Drop level tablespoons of the dough onto silicone mat lined baking sheets, 2 inches apart (12 cookies per sheet). Transfer the sheets to the refrigerator and chill the cookies until solid, about 30 minutes. Bake until lightly golden around edges, about 12 to 14 minutes, rotating the pans halfway through. Remove the baking sheets from the oven and let cool on the sheets for 1 minute; transfer to a wire rack to cool completely.

LITE OR LIGHT PUMPKIN CHOCOLATE CHIP MUFFINS

Steps:

• Mix first 5 ingredients together; separately, mix dry ingredients.
• Blend the two mixtures together, fold in chips.
• Generously fill 24 greased or paper-lined muffin cups. (I have found the paper liners don't work very well.).
• Bake at 400 degrees F. for 16-20 minutes.

HEALTHY PUMPKIN CHOCOLATE CHIP COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, mix pumpkin, apple sauce, sugar and vanilla until well combined.
• Add baking soda, baking powder, salt, pumpkin pie spice and flour. Stir until well combined
• Fold in dark chocolate chips.
• Drop by large, rounded tablespoons onto a baking sheet sprayed with nonstick cooking spray or covered in parchment paper or a silicone baking mat.
• Bake for 12-15 minutes or until cookies are just beginning to brown around the edges.
• Let the cookies cool on the baking sheet for two minutes, then transfer to a wire cooling rack and cool completely.

PUMPKIN TRIPLE CHOCOLATE CHIP COOKIES

Steps:

• No need to preheat the oven yet, this dough needs to chill.
• Place the flours, spices, salt, baking soda and baking powder into a large bowl and stir briefly until combined. Add in the chocolate chips and toss until they're coated with flour. Leave to one side.
• Place the butter and sugars into a large bowl, or the bowl of your stand mixer and beat until light and smooth, about 2 mins on med-high speed.
• Add in the egg and vanilla extract and mix until well combined, scraping sides as necessary.
• Add in the pumpkin and mix until well combined, mixture may look a bit split, this is fine.
• Add in the flour and chocolate mix and mix on low until a dough forms, about 30 seconds.
• Tip the dough into a medium sized bowl and cover with cling film. Place in the fridge for at least 6 hours, overnight if possible.
• Once chilled, preheat the oven to 350F and line 2-3 baking trays.
• Using a 1.5tbsp cookie scoop place dough balls 2 inches apart and press each ball ever so slightly, so they don't roll off.
• Place in the oven for 9-11 minutes, until risen, puffy, slightly golden around the edges, but still soft in the middle.
• Leave to cool on the pans for at least 30 mins before transferring to a wire rack to cool completely.
• Cookies will keep in an airtight container, at room temperature, for 5 days.

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.