Bakerystylepumpkinchocolatechipcookies Recipes

PUMPKIN CHOCOLATE CHIP COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
• Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.

PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 300 degrees.
• Cream butter and sugar together until light and fluffy.
• Beat in egg, pumpkin and vanilla(mixture will look slightly curdled).
• Mix and sift flour, baking powder, baking soda, salt, and nutmeg, and cinnamon.
• Add to creamed mixture and mix well.
• Add chocolate chips and mix thoroughly.
• Using a large ice cream scoop, scoop cookies onto ungreased baking sheet (do not crowd cookie dough, since it will spread).
• Bake at 300 degrees around 22 to 24 minutes.
• Remove from oven, let sit on cookie sheet for a minute or so, then place cookies on racks to cool.

BAKERY STYLE PUMPKIN CHOCOLATE CHIP COOKIES

Steps:

• In large bowl combine flour, sugar, spices, baking soda, baking powder & salt.
• In medium bowl beat eggs lightly then add pumpkin & butter. Whisk until combined then stir in the chocolate chips.
• Fold the wet ingredients into dry ingredients, just until moistened. Don't over mix.
• Spread a sheet of parchment paper over cookie sheets & drop 2 Tablespoons of batter about 2-3 inches apart on parchment.
• Bake at 350° for 15 minutes then cool on sheet for about 5 minutes before removing to wire racks to cool the rest of the way.
• These freeze well also. I cool completely, then place back on cookie sheets covered with parchment & freeze for a couple hours. Then fill large ziplock baggies with them & put them back into the freezer.