Chocolate Pumpkin Cookies, for your tastebuds

*Guest Post by J. Palmer of Cetta*

Chocolate chip cookies have always been the comfort food of the American childhood. My mother made them for me have when I came home after a test or a gloomy day. As I've now grown older and have kids of my own, I try to keep some cookies around for my kids. This recipe is a little different. It's an autumn cookie, but I like it any time of year. Try it!


The stuff:
  • 1 cup of whole wheat flour
  • 1 cup of all-purpose flour
  • 3/4 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of fine kosher salt
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground nutmeg
  • 2/3 cup of butter, at room temperature
  • 1 cup of brown sugar
  • 1 cup unsalted canned pumpkin
  • 2 large eggs
  • l teaspoon of vanilla extract
  • 2/3 cup of mini dark chocolate chips
What to do with the stuff-
Preheat your oven to 375 degrees Fahrenheit. In a large bowl, whisk both flours, baking soda, baking powder, salt, cinnamon, and nutmeg together. In another bowl, preferably one attached to a stand mixer, cream the butter and brown sugar together until it is smooth. When smooth, add the pumpkin, eggs, and vanilla. When that's all well-incorporated, add the dry ingredients, slowly, until it's all blended. Then add the chocolate chips and incorporate them into the dough, evenly. When it's al ready to go, spoon out the dough onto a greased cookie sheet and bake for fifteen minutes, oruntil the bottoms are golden. Let them cool completely on a rack before serving.

I hope you enjoy this!

**a big thanks for this guest post!!**


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