Everyone loves pumpkin chocolate chip cookies, and everyone will love this spicy little twist on the classic. The key is the ginger paste (found in the refridgerated herb section at the grocery store) which gives them a fresh, zingy ginger flavor!
(picture coming as soon as my batch makes it out of the oven and I take the picture!)
Pumpkin Ginger Chocolate Chip Cookies
by Erin Taylor
preheat oven to 350 deg.
In a mixing bowl combine:
1 3/4 C. granulated sugar
1 c. pumpkin puree
1/2 C. butter (1 stick)
1 egg
1 tsp. ginger paste
Beat until well mixed. Then add:
2 C. flour
1 tsp. each: baking powder, baking soda
1/4 tsp. salt
1 tbsp. cinnamon
mix just until ingredients are combined, but don't over mix. Stir in by hand:
1 C. semi-sweet chocolate chips (I use the mini's and they are perfect.)
make sure to scrape the bottom of the bowl to get any unincorporated parts mixed in well.
Spray baking sheet with pan spray and scoop out by large spoonfulls (or an icecream scoop which is what I use) onto baking sheet. Place them about 3 inches apart so they can spread.
Bake for about 10-12 minutes, until puffed up in center and golden around edges. Remove from oven and let cool for 2-3 minutes until transfering to plate or container.
Enjoy!
(picture coming as soon as my batch makes it out of the oven and I take the picture!)
Pumpkin Ginger Chocolate Chip Cookies
by Erin Taylor
preheat oven to 350 deg.
In a mixing bowl combine:
1 3/4 C. granulated sugar
1 c. pumpkin puree
1/2 C. butter (1 stick)
1 egg
1 tsp. ginger paste
Beat until well mixed. Then add:
2 C. flour
1 tsp. each: baking powder, baking soda
1/4 tsp. salt
1 tbsp. cinnamon
mix just until ingredients are combined, but don't over mix. Stir in by hand:
1 C. semi-sweet chocolate chips (I use the mini's and they are perfect.)
make sure to scrape the bottom of the bowl to get any unincorporated parts mixed in well.
Spray baking sheet with pan spray and scoop out by large spoonfulls (or an icecream scoop which is what I use) onto baking sheet. Place them about 3 inches apart so they can spread.
Bake for about 10-12 minutes, until puffed up in center and golden around edges. Remove from oven and let cool for 2-3 minutes until transfering to plate or container.
Enjoy!
