Pumpkin Chocolate Chip Cookies Iii Food

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.

PUMPKIN CHOCOLATE CHIP COOKIES III

Steps:

• Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
• Add vanilla, chocolate chips and nuts.
• Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

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 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:

• Preheat oven to 300 degrees.
• Cream butter and sugar together until light and fluffy.
• Beat in egg, pumpkin and vanilla(mixture will look slightly curdled).
• Mix and sift flour, baking powder, baking soda, salt, and nutmeg, and cinnamon.
• Add to creamed mixture and mix well.
• Add chocolate chips and mix thoroughly.
• Using a large ice cream scoop, scoop cookies onto ungreased baking sheet (do not crowd cookie dough, since it will spread).
• Bake at 300 degrees around 22 to 24 minutes.
• Remove from oven, let sit on cookie sheet for a minute or so, then place cookies on racks to cool.

PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350-degrees F.
• Grease baking sheets with margarine or spray with Pam.
• In a large mixing bowl cream 1/2 cup butterwith sugar until fluffy. Stir in pumpkin, egg and vanilla.
• Sift dry ingredients together (flour - salt) in a bowl.
• Add dry ingredients to butter mixture, stirring well to combine.
• Stir in chocolate chips and nuts or raisins (if desired).
• Drop batter by spoonfuls on to baking sheets.
• Bake for 12-15 minutes or until browned.
• Cool on rack.

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 II

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix in a large bowl, pumpkin, sugar, vegetable oil, egg and vanilla. Blend well.
• In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and baking soda. Stir into pumpkin mixture, add the milk. Blend well. Stir in the chocolate chips and nuts.
• Use teaspoon to drop cookies on baking sheet. Bake 8 - 10 minutes.