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Around The Grange
Hank’s Hankerings: Pumpkin Chocolate Chip Cookies

By Hank the Burro

  September 1, 2021 --

September is both the last blast of summer, and the beginning of fall. This recipe for Pumpkin Chocolate Chip Cookies from Delish is easy - and perfect for any Grange meeting, or just because!

YIELD: Makes 35 cookies.



2 1/4 c. all-purpose flour

1 tsp. baking soda

1 tsp. pumpkin pie spice

1/2 tsp. kosher salt

1 c. (2 sticks) unsalted butter, softened

3/4 c. packed brown sugar

1/2 c. granulated sugar

3/4 c. pumpkin purée

1 large egg

2 tsp. pure vanilla extract

2 c. semi-sweet chocolate chips



Preheat oven to 375° and line two large baking sheets with parchment paper. In a small bowl, whisk together flour, baking soda, pumpkin spice, and salt. In a large bowl using a hand mixer, cream together butter and sugars until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add flour mixture. Beat on low until no raw flour appears, then fold in chocolate chips. Refrigerate dough for 30 minutes. Scoop 1” balls onto prepared baking sheets, 2 inches apart, and bake until puffed up and golden around edges, about 12 minutes.

Pro tip! Wanna make these look EXTRA chocolatey? Reserve a handful of Chocolate Chips for topping the scooped cookies right before they go in the oven.

Note: To freeze leftover dough for future use, line a baking sheet with parchment paper  or  a  Silpat and scoop your dough into balls directly onto  the tray. Put the entire tray in the freezer and chill until frozen, about 4 hours. Transfer your dough balls to a resealable bag or container and return to the freezer. No need to defrost the dough before baking, just allow a couple more minutes of bake time for your desired doneness.

SOURCE: https://www.delish.com/cooking/recipe-ideas/recipes/a55742/pumpkin-spice-chocolate-chip- cookies-recipe/      PHOTO CREDIT: Parker Feirbach



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