Cupcaitering

Monday, October 24, 2011

Chewy Pumpkin Cookies

I have an addiction...


To pumpkin.



But acceptance is the first step towards overcoming it....the only problem is I don't want to. However, lucky for you this recipe involves pumpkin butter, which I made and now have a huge surplus of, so now I can have a little fix everyday and you won't feel like an enabler by reading this blog. We all win. And I promise, the next thing I make won't be pumpkin.


Recipe (slightly adapted from How Sweet it is):

2 1/2 cups all purpose flour
3 Tbs cornstarch
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/8 tsp ground ginger
3/4 cup melted unsalted butter (cooled)
1 cup brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yoke
2 tsp vanilla extract
1/2 cup pumpkin butter
1 1/4 cups chocolate chips

Directions:
1) whisk together flour, cornstarch, salt, baking soda and spices in a medium bowl.

2) In a stand mixer or with an electric mixer combine melted butter and sugars until well combined. Add the eggs, vanilla and pumpkin butter and mix until well combined.

3) Gradually add the dry ingredients, once well combined refrigerate dough until chilled, about 45 minutes.

4) Preheat the oven to 325 degrees, roll the dough into tablespoon sized balls and bake for 12-15 minutes, rotating the tray half-way through.

No comments:

Post a Comment