We’ve been wanting to go to the pumpkin patch, but the weather is still pretty crummy outside. So good thing you can make these tasty cookies regardless! Though we’re inside I’ve been quite productive and even put up new things in the shop (woot woot!). So why not make something that requires a big glass of milk and some binge watching some fun movies? That’s when I find my sister’s adaptation of for Irresistable Pumpkin Cookies. And when I say they’re irresistable, I really mean it.
I wasn’t much of a
So if you’ve been able to go to the pumpkin patch, please remember us while we wait out the rain… and make use of your stash this weekend. These really are delicious.
Irresistable Pumpkin Cookies adapted from How Sweet Eats
What you need:
1 stick (1/2 cup) of butter, melted and cooled
1 1/4 cups packed light brown sugar
1/4 cup pumpkin puree
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1 2/3 cups of all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup chocolate chips
What to do:
Preheat oven to 375 degrees F.
- Mix the flour, salt, cornstarch, pumpkin pie spice and baking soda in a bowl and set aside.
- In another bowl, mix the melted butter (make sure its cooled) and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Stir in pumpkin puree until smooth.
- Gradually add flour mixture and mix until a dough forms – it will look crumbly at first, but it will come together. Fold chocolate chips and chunks.
- Refrigerate dough for 30 minutes, then roll into golfball-sized balls.
- Bake for 9-10 minutes, then let cool completely.
Note: If you’re much of a baker than you know that there are just some key items that you need in your kitchen. So if you’re able to, make sure you have parchment paper or even a silicone mat will make a difference. Happy baking friends!
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