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Categories:
flour sugar cinnamon nutmeg ground ginger ground cloves baking soda baking powder salt eggs pumpkin butter semi-sweet chocolate chips
Viewed: 62 - Published at: 5 years agoIngredients
- 2 cups flour
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup canned pumpkin
- 1/2 cup butter (slightly melted)
- 1 cup semi-sweet chocolate chips
Method
- In large bowl combine flour, sugar, spices, baking soda, baking powder & salt.
- In medium bowl beat eggs lightly then add pumpkin & butter. Whisk until combined then stir in the chocolate chips.
- Fold the wet ingredients into dry ingredients, just until moistened. Don't over mix.
- Spread a sheet of parchment paper over cookie sheets & drop 2 Tablespoons of batter about 2-3 inches apart on parchment.
- Bake at 350° for 15 minutes then cool on sheet for about 5 minutes before removing to wire racks to cool the rest of the way.
- These freeze well also. I cool completely, then place back on cookie sheets covered with parchment & freeze for a couple hours. Then fill large ziplock baggies with them & put them back into the freezer.
