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Correo Electrónico
Add a photoMy original cookie recipe. Pumpkin Chocolate Chip with an added taste.
Ingredientes
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoon ground cinnamon
- 2 teaspoon ground nutmeg
- 1/2 teaspoon all spice
- 1/2 teaspoon cloves
- 1/4 teaspoon ginger
- 1/2 teaspoon salt 1 cup canned pumpkin puree
- 1 1/2 cups sugar
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 eggs
- 2 teaspoons maple syrup
- 2 teaspoons vanilla extract
- 2 cup semisweet chocolate chips (preferably mini)
- 1 cup Hershey's cinnamon mini chips
- 1/2 cup chopped pecans
Direcciones
- Preheat the oven to 350F degrees.
- Line 2 baking sheets with parchment paper.
- In a medium bowl, sift together the flour, baking soda, baking powder, allspice, cinnamon, cloves, ginger, nutmeg, and salt. Set aside.
- With an electric mixer, combine or cream the butter, sugar, pumpkin, maple syrup, eggs, vanilla; beating just until blended.
- Mix in the dry ingredients.
- Add in the chocolate chips and cinnamon chips. Roll or scoop 1 1/4 inch balls and drop them 2 inch apart on the baking sheet.
- Bake the cookies, one sheet at a time, for 13 to 15 minutes or until lightly browned.
- Remove and let the cookies cool on the sheets for 2 minutes. Transfer to wire racks to cool completely.
- Makes 84 2 inch cookies
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 84 servings | |
| Calories 70 | |
| Calories from Fat 24 | 34% |
| Total Fat 2.72g | 3% |
| Saturated Fat 1.52g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 49mg | 2% |
| Potassium 31mg | 1% |
| Total Carbs 10.82g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 5.82g | 4% |
| Protein 1.01g | 2% |
