Chocolate Chip Pumpkin Cookie
Servings
36cookies
Servings
36cookies
Ingredients
Instructions
  1. Melt butter and allow to cool slightly.
  2. Squeeze moisture out of pumpkin puree.
  3. Sit pumpkin puree on paper towel in strainer while getting remaining ingredients ready.
  4. Whisk the melted butter, molasses and sugar together in a medium bowl until sugar is incorporated well.
  5. Whisk in the vanilla and blotted pumpkin (measure just before adding) until smooth. Set aside.
  6. Mix dry ingredients with wet ingredients, the dough will be very soft.
  7. Fold in chocolate chips, nuts, craisins and ginger if using, combining as well as possible because they many not stick.
  8. Cover the dough and chill for 30 minutes or up to 3 days.
  9. Remove dough from the refrigerator.
  10. Preheat oven to 350°F .
  11. Line two large baking sheets with parchment paper.
  12. Using approximately 1.5 Tbl of dough per cookie, roll each into balls, arranging 3 inches apart on prepared baking sheets.
  13. Use glass bottom to slightly flatten the tops of the dough to help cookies spread.
  14. Bake for 11-12 minutes or until the edges appear set. The cookies will look very soft in the center.
  15. Cool on baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.
  16. Cookies stay fresh covered at room temperature for up to 1 week.
Recipe Notes

Pumpkin Pie Spice: use 1/4 teaspoon each: ground ginger, ground nutmeg, ground cloves, and ground allspice

Recipe adapted from Sally’s Baking Addiction.