Скачать или смотреть Pumpkin Spice Chocolate Chip Cookies

If you love pumpkin and have leftover pumpkin, try this easy recipe. The cookies are full of pumpkin flavor and have very soft cake texture. They are great autumn treats for your family!

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Ingredients (about 3 dozens)
2.25 cups (310 g) all-purpose flour
1/2 teaspoon (3 g) baking powder
1/2 teaspoon (3 g) baking soda
1 teaspoon (6 g) salt
1.5 teaspoons (5 g) ground cinnamon/ cinnamon powder
½ teaspoon (1 g) ground ginger/ ginger powder
¼ teaspoon (0.5 g) ground cloves/ cloves powder

1 cup (226 g) unsalted butter (room temperature soft)
1/2 cup (100 g) granulated sugar
1 cup (200 g) light brown sugar
2 large eggs, room temperature
1.5 cups (345 g) pumpkin puree
1 teaspoon vanilla extract
2 cups (400 g) semi-sweet chocolates chips
1 cup (120 g) chopped walnuts (optional)

Bake in a preheated oven at 375°F (190°C) for 16-18 min


DIRECTIONS:
1. Preheat oven 375°F (190°C).
2. In a bowl, combine all the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, ginger and cloves). Stir and set aside.
3. With an electric mixer or a whisk, cream the butter. Add sugar and brown sugar, and beat well until the mixture is combined, for about 2-3 minutes, stopping to scrape the sides of the bowl, if needed.
4. Add the eggs and continue to mix till combined.
6. Add pumpkin puree, vanilla extract and stir until combined.
7. Reduce the mixer to low speed, add the flour mixture and mix until combined.
8. Add chocolates chip and chopped nuts. Fold together until combined.
9. Scoop about 1.5 tablespoons of cookie dough on baking sheets lined with parchment paper and space them apart.
10. Bake in a preheated oven at 375°F (190°C) for 16-18 minutes. Remove from oven and let it cool on baking sheet for a few minutes.
11. Transfer to a wire rack and let the cookies cool completely.
12. Cookies can be stored in an airtight container at room temperature for a few days.


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