Pumpkin Chocolate Chip Cookies – The Keep At House Chef

Fall has arrived, and we couldn’t be extra excited! Our favourite flavors are in every single place, together with pumpkin every little thing. We all know that not everyone seems to be a fan of pumpkin, however we’d dare anybody to strive these cookies and never fall in love with them. We significantly can’t get sufficient of them, and sadly, neither can our children! It forces us to be sneaky and make further batches whereas they’re at college. Maybe we must always have emphasised the veggie side of pumpkins to maintain them away from the beginning! Good luck protecting these in your home for greater than 24 hours!

Can I double the recipe?

Sure! Cookie recipes sometimes double reasonably simply. This recipe makes roughly 18 to 24 cookies, relying on how massive or small you make them. Merely double your whole elements for about 48 cookies. You will have to both work in batches, or use 4 baking sheets.

Chocolate Chip Choices

The kind of chocolate chips you employ is a matter of non-public choice. Each semi candy and milk chocolate chips will work on this recipe, or you should use a mix of each. It’s also possible to use chocolate chunks.

Parchment Paper/Nonstick Cooking Spray

When baking cookies, it’s preferable to make use of parchment paper or a silicone baking mat as a result of it not solely prevents the cookies from sticking to the pan, however it does so with out including any further grease. Nonstick cooking spray does depart a barely greasy really feel to the bottoms of your cookies.

Freezer Directions

This cookie dough can simply be frozen. For greatest outcomes, form into balls and freeze on a baking sheet. As soon as frozen, switch to a resealable plastic freezer bag for long run storage, as much as 3 months. When able to bake, place cookie dough onto baking sheet and let thaw whereas oven preheats. Bake roughly 16 to 18 minutes.

Storage Directions

Retailer leftovers in an hermetic container at room temp for 3-5 days.