Ingredients
1 cup pumpkin
1/2 cup melted butter
1 egg
1 tbsp vanilla
1 cup brown sugar
1/2 cup white sugar
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tbsp cinnamon
1/2 cup chocolate chips (optional)
Instructions
Combine wet ingredients
Mix in sugars
Mix in flour 1 cup at a time, and rest of dry ingredients
Freeze dough until firm
Preheat oven to 350 F
Make balls of dough and place them on a cookie sheet
Bake for 8 minutes
Tips
Freezing/refrigerating your dough
The dough is honestly too wet and sticky if you don't chill it! It will make them thicker and softer, too.
Frosting
I only added chocolate chips to half my dough. The other half I left plain, and frosted those cookies after. I use a cup of powdered sugar, a splash of milk, and a tablespoon of melted butter to make my frosting. Then you can sprinkle some cinnamon over to emphasize the fall mood!
How they keep
These cookies get quite soft on day 2 in a sealed container, so try letting them breathe a little.
Calories
Baked goods are often high in sugar, fat, and carbs. As someone who bakes often, I have to watch how much I eat. I love to eat. I do. I also love to have a healthy body. That being said, I appreciate when a recipe states a calorie count. So I've decided to provide that for you.
total calories: 3,091
This is a rough estimate calculated by adding the calories of each individual ingredient. I did not factor in the chocolate chips as those are optional. Divide the total by how many cookies you made, and you'll get the calories in each cookie. I made about 16 cookies, so each cookie was 193 calories. As always, eat in moderation.
Pics!
These cookies are thick, soft, and taste like fall! Pumpkin and cinnamon = yum! I highly encourage you to make these, especially if you have some pumpkin left over from another recipe (like I always do). I personally like the frosted ones best, but the chocolate chips are also delicious. You could add nuts as well! Happy fall! 🍂
Love,
Rachel