Recipes tagged with « Pumpkin Desserts »

Pumpkin Choc Chip Cookies

Pumpkin puree swaps some flour, adds moisture. Brown sugar traded for maple syrup for richer notes. Vegetable oil replaced with melted butter for depth and texture. Dry mix: flour with baking soda, salt, cinnamon, nutmeg, ground ginger. Wet: egg, vanilla, pumpkin, melted butter, maple syrup. Fold in dark chocolate chunks for texture contrast. Batter rests 25 minutes to hydrate, flavor meld. Cookies flattened by finger tips, topped with extra chunks for visual and taste pop. Baked at 355°F for 12 minutes. Watch edges firming, centers slightly soft—cooling sets structure. Watch dough too wet? Add small flour splashes. No maple syrup? Use honey or brown sugar. Pumpkin can be swapped with mashed sweet potato.