Wondering what to do with leftover pumpkins from Halloween? COOKIES!
If you're having guests over for the big night, you might want to rustle up some tasty treats and these are sure to please! These are also great if you want to use up those leftover pumpkins from Halloween. Might as well put them to good use! This recipe for Pumpkin and Chocolate Chip Cookies is super simple!
Here's what you're gonna need:
1 stick unsalted butter at room temperature (or 1/2 cup unsweetened applesauce)
1 1/2 cup sugar
1 cup canned pumpkin
1 large egg
1 teaspoon vanilla
2 cups whole-wheat flour (or a half white flour, half whole-wheat mix)
1/2 cup flaxseed meal (optional)
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon pumpkin pie spice
3/4 cup dark chocolate chips
1/4 teaspoon salt (optional)
- Set oven to 300 degrees. Line baking sheet with parchment paper.
- Whisk flour, baking soda, baking powder, pumpkin pie spice, and salt (if using) together in medium size bowl. Set aside.
- Mix the sugar and butter together with an electric mixer at medium-high speed until light and fluffy (about 4 or 5 minutes).
- Add pumpkin, egg, and vanilla to the sugar and better and mix at low speed until thoroughly blended. Mixture will look curdled. (Don’t panic.)
- Slowly add the dry ingredients at low-medium speed until just combined.
- Stir in the chocolate chips.
- Use a large cookie scoop (or ice-cream scoop) to form cookies. Space them two inches apart on baking sheet.
- Bake for 22-24 minutes, or until the edges begin to turn golden brown. Let sit for a few minutes, and then transfer to a wire rack to finish cooling.