The Perfect Autumn Cookie
This airy chocolate chip pumpkin cookie recipe is tender and muffin-like. For a crispier exterior, use all brown sugar and bake a few minutes longer. For a super-fluffy crumb, use pumpkin puree without reducing.
Pumpkin Almond Chocolate Chip Cookies
Recipe Courtesy of the Almond Board of California
Pumpkin Almond Chocolate Chip Cookies
Recipe Courtesy of the Almond Board of California
| Servings |
| 6dozen cookies |
| Servings |
| 6dozen cookies |
Ingredients
- 2 1/2 cups flour
- 1 cup reduced pumpkin puree
- 1/2 cup almond butter
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 tsp salt
- 1/2 cup diced almonds
- 1 tsp baking soda
- 1 tsp nutmeg
- 1 tsp cinnamon (or 2 tsp pumpkin spice)
- 1 tsp vanilla
- 1 cup chocolate chips
- 1 egg
Servings: dozen cookies
Units:
|
Ingredients
Servings: dozen cookies
Units:
|
Instructions
- In a medium bowl, mix together flour, baking soda, salt and spices and set aside.
- In the large bowl of an electric mixer, cream together butter and sugar until light and fluffy. Add egg, pumpkin and vanilla and mix until just combined.
- On medium-low speed, add flour mixture until fully incorporated. Remove bowl from mixer and stir in almonds and chocolate chips.
- Drop by teaspoonfuls onto a greased or lined cookie sheet and flatten slightly with the back of a spatula.
- Bake at 350°F (180°C) degrees for 15 minutes or until lightly browned. Transfer cookies to a wire rack to cool completely.
Recipe Notes
Per Serving (two cookies): 151 calories, 8 g fat (3 g saturated fat), 2.5 g protein, 20 g carbohydrates, 1 g fibre, 13 mg cholesterol, 95 mg sodium
