200 g sugar
100 g brown sugar
172 g pumpkin purée
1 egg yolk, room temp
2 t vanilla extract
380 g AP flour
2 T pumpkin pie spice
1/2 t salt
1/4 t baking soda (no powder!)
1 C or 180 g chocolate chips with extra for the tops
Whisk butter and sugars in medium bowl.
Squeeze pumpkin purée in nutmilk bag to dry it out.
Whisk in dried pumpkin, egg yolk, and vanilla.
Separately whisk flour, pie spice, salt, and baking soda.
Pour wet ingredients into dry ingredients and mix.
2 t vanilla extract
380 g AP flour
2 T pumpkin pie spice
1/2 t salt
1/4 t baking soda (no powder!)
1 C or 180 g chocolate chips with extra for the tops
Whisk butter and sugars in medium bowl.
Squeeze pumpkin purée in nutmilk bag to dry it out.
Whisk in dried pumpkin, egg yolk, and vanilla.
Separately whisk flour, pie spice, salt, and baking soda.
Pour wet ingredients into dry ingredients and mix.
It's okay if it seems a little dry.
Add chocolate chips.
Roll into 3 T balls (large scoop).
Cover in plastic and chill at least 30 mins.
Preheat oven to 350.
Roll dough into 3 T balls (large scoop).
Roll dough into 3 T balls (large scoop).
Line 12 to a pan and flatten slightly.
Line baking sheets with silpats and bake 10-12 mins.
Working quickly, press 4 extra chocolate chips into each top.
Cool 10 mins before transferring to wire rack.
Yields 18 cookies.
sallysbakingaddiction
Line baking sheets with silpats and bake 10-12 mins.
Working quickly, press 4 extra chocolate chips into each top.
Cool 10 mins before transferring to wire rack.
Yields 18 cookies.
sallysbakingaddiction
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