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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