It’s Pumpkin everything time of the year. Made a batch of these little beauties this morning. Froze half of them because they will last for over two month’s in the freezer and we can enjoy them all month long. Hope you enjoy them as much as hubby did . I’m thinking about slapping a scoop of cinnamon ice cream between two of those cookies.Another day, another post. LOL Ingredients:
♥ 2 1/2 cups all purpose flour
♥ 1/2 cup whole wheat flour
♥ 1 1/2 teaspoons baking soda
♥ 1 1/2 teaspoons pumpkin pie spice
♥ 1/2 teaspoon salt
♥ 1 cup softened butter
♥ 1 cup white sugar
♥ 1 cup brown sugar
♥ 1 1/2 teaspoons vanilla
♥ 2 eggs
♥ 1 cup canned pumpkin
♥ 1 bag milk chocolate chips or semi-sweet
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or your silicone mats, set aside. In a medium bowl combine all-purpose flour, whole wheat flour, baking soda, pumpkin pie spice, and salt; set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture and the chocolate.
Drop dough in 2-tablespoon mounds 2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes or until edges are light brown. Cool on cookie sheets for 2 minutes. Transfer to a wire rack and let cool completely before storing.
Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
In Case It Matters:
Nutrition Facts (Pumpkin-Chocolate Chip Cookies)
Per serving: 111 kcal cal., 5 g fat (3 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 15 mg chol., 85 mg sodium, 15 g carb., 1 g fiber, 10 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet