Oct 22, 2015

Pumpkin Chocolate Chip Cookie

Makes:  5.5 dozen (red scoop = #24 scoop)
1 lbs Brown Sugar
1/2 lbs Granulated Sugar
1 1/4 lbs Pumpkin Puree
3/4 lbs Butter
1 1/8 cups Whole eggs
1 1/2 lbs All Purpose Flour
1 tsp Ground Nutmeg
1 1/4 Tbs Cinnamon
1 1/4 Tbs Baking Powder
2 tsp Salt
1 tsp Baking Soda
1 lbs Dark Chocolate Chips

  • Sift the dry ingredients and add the chocolate chips - set aside
  • Cream together the butter with the sugars, scrape bowl and paddle, mix again until smooth with no lumps
  • Add the pumpkin puree and the eggs slowly with the machine working, scrape again and mix a little longer 
  • Add the dry ingredients and mix well
  • Spray the paper on sheet pans, scoop the cookies onto pans, refrigerate overnight.
  • Bake at 350 F for about 11 minutes

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