I always do a special every time I reach a 100 subscriber milestone. Since I recently got 400 subs, I decided to bake cookies today. I wanted to make it fall-related because I haven’t posted a fall recipe yet. These are simple chocolate chip cookies but made with three different purees (pumpkin, sweet potato, and butternut squash) to make it a fall recipe.These cookies are soft and addicting and have a beautiful pumpkin spice flavor because of the pumpkin pie spice with chocolate pieces.
Ingredients for the Cookies:
- 1 cup flour
- 1/2 tsp baking soda
- 1/2 tsp pumpkin pie spice
- pinch salt
- 1 stick unsalted, softened to room temperature butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup pumpkin puree (or sweet potato, squash) not pumpkin pie mix
- 1 egg
- 1 tsp vanilla extract
- 3/4- 1 cup semisweet chocolate chips
- For the sweet potato and squash cookies, substitute the pumpkin with the sweet potato and squash purees.
- I used semisweet chocolate chips, but you can use your chocolate chips of choice.
- You can adjust the amount of chocolate based on how much you want.
- This recipe can be halved or doubled if desired.
Directions for the Cookies:
- Preheat the oven to 375, and line a baking sheet with parchment or Silpat.
- Whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Use a hand mixer to beat the butter and sugar until smooth and creamy. Add the egg, vanilla extract, and pumpkin.
- Add dry ingredients and beat on low speed until completely incorporated.
- Fold in chocolate chips. Cover with plastic wrap and refrigerate for 30 minutes.
- Using a 1″ ice cream scoop, make the cookies. Place them on the baking sheet, with at least 1″ of space in between.
- Bake at 375 for 12 minutes. Let cool on a wire rack.
Quick Note: From now onwards, I will be posting every other week and on Fridays. Also, not so many recipes but different things. In between, if I get time, then I will do videos.