Pumpkin-Honey Chocolate Chip Cookies |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Soft, plump cookies packed with pumpkin, grated carrot and chocolate chips. So easy to make and not too sweet. Created for RSC Lucky #13. Thanks to reviewer input I've clarified the portioning of batter & I'd like to note that these are basically a muffin top instead of a crispy cookie. If you like the tops of the muffins but find the bottoms too dry, look no further! This is a great alternative to throwing out or gagging down a dry muffin bottom. lol BTW - Nothing against muffins, which I love in whole & make often. ;) Ingredients:
2 cups all-purpose flour |
3/4 cup sugar |
1/8 teaspoon ground cardamom |
1/4 teaspoon ground nutmeg |
1 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
2 eggs |
3/4 cup canned pumpkin, not pumpkin pie filling |
1/2 cup baby carrots, grated |
1/4 cup honey |
1/4 cup butter (melted) |
3/4 cup semi-sweet chocolate chips |
Directions:
1. In large bowl, combine flour, sugar, spices, baking soda, baking powder & salt.
2. In medium bowl, whisk eggs lightly. Stir in pumpkin, grated carrot, honey & melted butter. Whisk until combined then stir in the chocolate chips.
3. Pour the wet ingredients into the dry ingredients and stir just until combined. Don't over mix.
4. Spread a sheet of parchment paper over cookie sheets & drop 1 Tablespoon of batter for each cookie about 2-3 inches apart on parchment.
5. Bake at 350 degrees for 15 minutes, then cool on cookie sheet for about 5 minutes before removing to wire racks to cool the rest of the way.
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