Chocolate and Pumpkin is a brilliant pairing for a festive autumn treat. They turn out super fluffy, almost like muffin tops. They come together right quick, so it's high time you give them a try!
Makes 12 cookies.
Preheat oven to 350°F.
Bake for 12-15 minutes,
rotating 180 degrees half way through.
you'll need..
wet ingredients:
1 can 100% pumpkin puree (15 oz)
1/2 cup evaporated cane sugar
1/2 cup light brown sugar
1/2 cup olive oil
1 tbsp pure vanilla extract
dry ingredients:
2 1/2 cups unbleached AP-flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp real sea salt
1 cup semisweet chocolate chips
to do..
In a separate bowl whisk dry.
Mix dry into wet ingredients with a spatula, mixing just until combined *don't over mix!
Then fold in chocolate chips.
With a large ice cream scooper or two spoons, scoop 12 cookies onto a parchment lined baking sheet, about a 1/2 inch apart. The cookies don't spread that much, they just rise.
Let cool and serve. Cheers to Autumn.
-RR Sisters
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