In honor of today’s Clemson-Boston College game, I want to share one of my favorite tailgate treat recipes – Pumpkin Chocolate Chip Cookies.
The view from our season ticket seats! (Picture by Nina)
I know it sounds weird, but this is a great cookie. It takes all of the flavor and spices of a great pumpkin pie and adds chocolate chips. This cookie is super soft with a muffin/cake texture.
I hope you enjoy these goodies. Let me know your thoughts!
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Pumpkin Chocolate Chip Cookies (yields 4 dozen)
- 1-1/4 c sugar
- 1/2 c stick butter
- 3 Tbs molasses
- 1 c canned pumpkin
- 1 egg
- 1-1/2 tsp vanilla
- 1 -2/3 c all-purpose flour
- 1 tsp baking powder
- 1-1/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 c semi-sweet chocolate chips
Beat sugar, butter and molasses until well combined. Mix in pumpkin, egg and vanilla until blended. Gradually stir in combined flour, baking powder, spices, baking soda and salt until well blended. Stir in chocolate chips.
Drop by teaspoonfuls onto baking sheets lined with parchment paper. Bake in pre-heated 350º F oven. for 11 to 13 minutes. Remove from baking sheet and cool completely on wire rack. Store at room temperature in an airtight container. Put a sheet of wax paper in between each layer of cookies to prevent these from sticking together.
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