My youngest Hungry Puppy really wanted to contribute something to our Thanksgiving dinner, and she chose pumpkin cookies. We decided on this recipe, and tweaked it so very slightly by using coconut oil and adding some semi sweet chocolate chips. I usually don't like a cakey cookie. At all. But these cookies were totally delicious! I had a hard time stopping eating them. I probably ate about 4 cookies too many! Oh well. Hitting the treadmill in the morning for sure.
Pumpkin Butterscotch Chocolate Chip Cookies
1 cup granulated sugar
2 eggs
1/2 cup coconut oil
1 cup pumpkin puree
1 teaspoon vanilla extract
2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup butterscotch chips
1/2 cup mini semi sweet chocolate chips
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Beat the sugar and eggs together until smooth and light colored. Beat in the coconut oil, pumpkin puree, and vanilla extract. Add the flour, baking powder, baking soda, cinnamon, and salt, and beat until just combined. Stir in the butterscotch chips and mini chocolate chips.
Scoop the dough with a 2 tablespoon size cookie scoop, and place about 2 inches apart on the prepared baking sheet. Bake for about 12 minutes, or until the cookies are done and look dry on the top. These cookies are very cakey, so if you underbake them they will be raw in the center. Remove cookies from the oven and let cool on the pan for 2 to 3 minutes. Transfer cookies to a cooling rack to cool completely. Makes about 30 cookies.
Enjoy! -Cardamommy
0 comments :
Post a Comment