Chocolate chip treats are an all around worshiped treat. When you add pumpkin and fall flavors to the blend, you get an incredibly delectable treat that is ideal for tidbit time, lunch boxes or any fall gathering.
This the season for everything pumpkin and I’m not whining. Particularly in light of the fact that I at long last don’t feel remorseful for breaking out these pumpkin chocolate chip treats. In case you’re into the period of pumpkin as am I, you’ll need to put this recipe at the highest point of your fall must-make list.
This is one simple recipe that starts with your run of the mill treat elements of flour, sugar and eggs. This recipe also incorporates pumpkin puree, oil for dampness, and a lot of chocolate chips.
I don’t think these pumpkin chocolate treats got the opportunity to chill off before they were no more. Simply be careful, it’s extremely simple to eat around twelve of these before you even acknowledge what you simply did. It’s just for the fall so enjoy and appreciate!
Also try our recipe Classic Pumpkin Roll
These pumpkin chocolate chip treats are light and cushioned treats made with pumpkin puree and a lot of chocolate chips. A one bowl treat recipe that is ideal for the fall!
- 1 cup canned pumpkin puree
- 1/2 cup vegetable or canola oil
- 1 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 cups all purpose flour
- 1 1/2 cups semisweet chocolate chips plus more to sprinkle over the tops of the cookies
- Place the pumpkin puree, oil, sugar, egg and vanilla extract in a large bowl. Mix until well combined.
- Add the baking soda, pumpkin pie spice, baking powder, salt and flour to the bowl. Stir until just combined.
- Fold in the chocolate chips.
- Cover the bowl and chill the dough for at least one hour, or up to 8 hours.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Place 2 tablespoons of batter onto the baking sheet at a time, keeping the cookies 2 inches apart. Press a few chocolate chips into the top of each cookie.
- Bake for 8-12 minutes or until tops are set and edges are light golden brown.
- Let sit 5 minutes, then transfer the cookies to a cooling rack. Repeat the process with the remaining batter.
- Serve immediately, or store in an airtight container for up to 3 days.
Read more our recipe : Salted Caramel Hot Chocolate
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