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Pumpkin Cookies by

- It's crunchy outside and not cakey like usual pumpkin cookies,it's - good for about 2 days. - Baked cookies may also be frozen up to 2 months. - Roll the chilled dough into balls and freeze in a ziplock bag for up to 2 months.

Ingredients

- 1/4 cup (1 stick) unsalted butter,melted
- 1 Large Egg
- 1/2 cup Light Brown Sugar
- 1/4 cup Sugar
- 1 tsp Vanilla Extract
- 7 tbs Pumpkin puree (reduce the moisture in a pan until thick)
- 1 1/2 cup All Purpose Flour
- 1/4 tsp Salt
- 1/2 tsp Baking Soda
- 1 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Cloves
- 1/4 tsp allspice
- 1/2 cup Dark Chocolate Chips.
- 1/4 cup Chopped Almonds

Instructions

- Whisk melted butter, brown sugar, sugar, vanilla extract, egg, pumpkin puree until smooth.
- Toss together flour, salt, baking soda and all the spices.
- Pour the the wet ingredients and mix together.
- The dough will be very soft,fold in the chocolate chips and almonds until they stick,cover and chill in the fridge for 30 minutes.
- Preheat oven 350F, roll the dough into balls,slightly flatten the dough onto the baking sheet, bake for 10 minutes.
- Remove from the oven, press some chocolate chips on the cookies, put them back into the oven for 6 minutes.

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