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  • SaraAnn Rasmusan

Pumpkin Chocolate Chip Cookies

It's fall - which means PUMPKIN EVERYTHING! I originally developed this recipe as Brown Butter & Maple Chewy Pumpkin Chocolate Chip Cookies - however I make all my cookies with butter flavored Crisco now. So I tried it and it worked out just as great. Of course, the brown butter gives it a whole 'nother level of flavor that is fantastic, so feel free to make it either way. Just use brown butter instead of Crisco. I find that Crisco provides a softer, chewier cookie that lasts days whereas cookies made with butter only last a couple days and dry out. As always, my cookies all freeze well so you can always pop some in the freezer for another time!



Pumpkin Chocolate Chip Cookies


  • 1 cup Butter Flavored Crisco

  • 1 1/2 cups brown sugar

  • 1 egg

  • 3 tbsp pure maple syrup

  • 1 tsp vanilla

  • 1/2 cup pumpkin puree

  • 2 1/2 cups flour

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1 1/2 tsp pumpkin pie spice

  • 1/2 cup semi sweet chocolate chips

  • 1/2 cup milk chocolate chips


Mix butter & sugar until light and fluffy. Then add in an egg, maple syrup, vanilla & pumpkin until incorporated. Then mix in baking soda, baking powder, salt, pumpkin pie spice and flour in 2 batches, mixing in between. Last, fold in your chocolate chips! Bake at 375 for 10-12 minutes until just perfectly golden around the edges and top. Enjoy!




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