Roasted Canned Pumpkin Chocolate Chip Cookies
Chewy and spicy pumpkin cookies.
Servings 28
Calories 124kcal
Cost 5
Ingredients
Canned Pumpkin for Roasting
- ½ can canned pumpkin (210 grams) which you will roast and use only 110 grams of. There will be extra roasted pumpkin left over. (110 grams weight after roasting)
Other Ingredients
- 8 tablespoons unsalted butter (if using salted, just reduce salt) (114 grams)
- 1 cup plus 2 tablespoons AP or bread flour -- I weigh 160 grams, so volume is approximate. Best to weigh. 160 grams or use Bob's Gluten-Free 1:1
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt (cut in half if using salted butter)
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- 1 cup brown sugar, dark or light okay packed (210 grams)
- 1 large egg
- 110 grams of roasted pumpkin from above
- 2 teaspoons vanilla
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Line a baking sheet with foil. Spread half a can (7.5 oz) of pumpkin in a thin layer on the foil. Bake for 15 minutes. Pumpkin should lose 2 oz of moisture, so you should be left with somewhere around 5 to 5.5 oz or about 150 grams. You will only use 110 grams of it.
- Melt the butter and let it cool. I like to do it directly in a microwave-safe mixing bowl.
- While the butter cools, stir together both flours, baking soda, baking powder, salt and spices.
- Add the brown sugar to the cooled butter and stir well, then stir in the egg, 110 grams of roasted pumpkin and vanilla.
- Add flour mixture and stir until mixed. Stir in chocolate chips. Drop by rounded tablespoons onto a baking sheet and bake for 12-15 minutes. For larger cookies, drop by quarter cupfuls. Bake longer (usually 15 to 17 minutes).
- Let cookies cool completely before serving.
Notes
If using the gluten-free 1:1 blend, use 160 grams. With Bob's, that's about 1 cup, but it's best to weigh.
Nutrition
Calories: 124kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g
