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.
| 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
