Ginger Pumpkin Chocolate Chip Cookies
- Number of Servings: 65
Ingredients
1/4 cup unsalted butter, melted2 cups packed light brown sugar1 cup canned pumpkin1 large egg, room temperature2.5 cups ap flour1 teaspoon baking soda1 teaspoon baking powder1.5 teaspoon ground cinnamon.5 teaspoon ground nutmeg1 cup semisweet chocolate chips1/3 cup crystallized ginger chips
1. Preheat oven to 350 degrees Fahrenheit (or 325 if using convection). Line four baking sheets with parchment paper.
2. Sift flour through nutmeg together
3. Cream melted butter and brown sugar together until sugar lighter in color
4. Mix in pumpkin, egg, and vanilla.
5. Mix in sifted dry ingredients until just blended
6. Fold in chocolate and ginger chips.
7. Drop by tablespoonfuls onto baking sheets. Cookies will spread so make sure to give them some space.
8. Bake for 12 minutes, turning and rotating midway through.
9. Allow to cool on sheets for a few minutes before removing to wire rack to finish cooling.
Number of Servings: 65
Recipe submitted by SparkPeople user YECCA651.
2. Sift flour through nutmeg together
3. Cream melted butter and brown sugar together until sugar lighter in color
4. Mix in pumpkin, egg, and vanilla.
5. Mix in sifted dry ingredients until just blended
6. Fold in chocolate and ginger chips.
7. Drop by tablespoonfuls onto baking sheets. Cookies will spread so make sure to give them some space.
8. Bake for 12 minutes, turning and rotating midway through.
9. Allow to cool on sheets for a few minutes before removing to wire rack to finish cooling.
Number of Servings: 65
Recipe submitted by SparkPeople user YECCA651.
Nutritional Info Amount Per Serving
- Calories: 72.9
- Total Fat: 2.3 g
- Cholesterol: 7.1 mg
- Sodium: 49.4 mg
- Total Carbs: 12.9 g
- Dietary Fiber: 0.4 g
- Protein: 0.8 g