Walnuts or pecans are great in this recipe. If so, how much longer to bake the cookies when straight out the freezer? Add coconut sugar and mix once again until fully incorporated. width:100% Just pull out what you need and keep the rest frozen. } Add the flour mixture 1 cup at a time and beat until just combined. Trust me, one bite in and you’ll be stocking up on pumpkin so you can bake these cookies again and again. } I also HATE the word that rhymes with hoist, too! } div.related_recipes ul li img { October 16, 2013 at 5:07 AM. Dip the tops of the cookies in the glaze; or drizzle the glaze over the cookies. Our pumpkin cookie recipes showcase the versatility of pumpkin as the star or paired with flavors such as dark chocolate, cranberries, apples, and more! To learn more about me, click here. Bake for 15-20 minutes until cookies are fluffy and golden-brown around the edges. div.related_recipes ul.cols-four li { If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. 5. The cookies will be puffed up and the edges will be set. This post may contain affiliate links. Lightly grease two cookie sheets with non-stick cooking spray or line with parchment paper and set aside. Add more chocolate chips on top, if desired. div.related_recipes ul.cols-five li {width: 50%;} Have you Tried this Recipe? Remember to remove excess water from your puree! I hope your fall is off to a great start and that you’re enjoying all the fun and yum that this season of the year has to offer. I like to reserve a handful to place on top of each cookie at the very end but that's optional. these look wonderful!!! Save up to 85% on gifts from small businesses. Preheat oven to 350°F. } IF YOU LOVE THIS RECIPE TRY THESE OUT!Pumpkin CookiesChocolate Chip CookiesPeanut Butter Chocolate Chip CookiesChocolate Chip Pumpkin BreadPumpkin Cheesecake. Enjoy! width:25% display:block;margin-bottom: 40px; You really want to remove the excess water from the pumpkin so the cookies have a nice chewy texture. Enjoy! div.related_recipes { In a medium bowl, mix together pumpkin purée, melted and cooled coconut oil, almond butter, maple syrup and vanilla. 2. They’re gooey and chewy with the perfect sweetness and pumpkin spice. } In a large bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice and salt. Adding too much flour to the recipe is the most common mistake. Your email address will not be published. Reply. When ready to bake, remove them from the freezer and place a few inches apart on a parchment-lined baking sheet. Required fields are marked *. Portion out and roll roughly two tablespoon-sized balls of dough then place on a parchment or silicon-lined baking sheet. In a small bowl, whisk together flour, baking soda, Hope this helps. This post may contain affiliate links. Hi Jennifer! 4. div.related_recipes ul.cols-three li { They look delicious! div.related_recipes ul.cols-five li { In a small bowl, whisk together flour, bicarbonate of soda, pumpkin spice, and salt. Set aside to thicken. They’re melt-in-your-mouth chewy. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Spices: I used my favorite fall spices in this but you can use just cinnamon or add some pumpkin spice if that’s easier. These melt-in-your-mouth pumpkin chocolate chip cookies are a fall treat that just can’t be beat! div.related_recipes ul.cols-one li { Preheat oven to 350F, 177C. } Remove from oven, let sit on cookie sheet for a minute or so, then place cookies on racks to … ❤️ a big cheese and c, French toast for all! 5. Tag @thebakermama on Instagram and hashtag it #thebakermama, Recipe by Maegan Brown/Photography by Madison Mentesana. These melt-in-your-mouth Pumpkin Chocolate Chip Cookies are a fall treat that just can’t be beat! These cookies will keep for about a month if frozen. Bake at 350F for about 11 minutes. I’m so happy you’re here! Add chocolate chips and mix thoroughly. The pumpkin adds a subtle flavor that isn't too overpowering, while lending to the extremely soft and fluffy texture of these cookies, to make them almost cake-like. Whisk together and set aside. Cover and chill for at least 30 minutes, preferably an hour or two. I know it’s December now, but I’m not ready to leave pumpkin- especially when its 60degrees outside! Semisweet chocolate chips: Go ahead and use bittersweet chocolate if you like a richer flavor. 1. Drop the dough by heaping tablespoonfuls onto the prepared pans, spacing the cookies about 2 inches apart. If desired, press two chocolate chips into each warm cookie to make eyes for the pumpkin. } I haven’t tried it, but I’m sure it’s possible. Ingredients. I packed these cookies will all my favorite spices but feel free to use what you have in the pantry and skip a few if you're in a rush; they'll still be delicious! Add the pumpkin and mix to combine. This recipe doubles really easily so you can make a big batch; enjoy half now and freeze the rest for later. Thanksgiving Steals & Deals are here! Copyright © 2020 The BakerMama, LLC, All Rights Reserved. Technique tip: Mix the wet and dry ingredients in separate bowls to ensure that the cookie dough is fully incorporated. Set aside. Add thickened flax eggs or regular egg and stir to combine.