PUMPKIN CHOCOLATE CHIP COOKIES

9/6/2021

ITS OFFICIALLY A WEEK INTO SEPTEMBER, AND I COULDN'T WAIT ANY LONGER TO START POSTING FALL FLAVOR RECIPES.... MEANING PUMPKIN EVERYTHING!!!!!!!
SO WE ARE STARTING OFF THIS 2021 FALL SEASON WITH MY ALL TIME FAVORITE PUMPKIN CHOCOLATE CHIP COOKIES. THESE ARE SO BEAUTIFUL AND EVEN MORE DELICIOUS. IF YOU'RE A PUMPKIN FAN, I DEFINITELY RECOMMEND THESE COOKIES 10/10.

PUMPKIN CHOCOLATE CHIP COOKIES

INGREDIENTS:

BAKE TEMP: 375 F
BAKE TIME: 10-11 MINUTES PREP TIME: 10 MINUTES COOLING: 10 MINUTES

INGREDIENTS

1 CUP PUMPKIN PUREE
1 CUP SUGAR
1/2 CUP VEGETABLE OIL
1/2 TSP VANILLA EXTRACT
1 LARGE EGG

2 CUPS ALL PURPOSE FLOUR
2 TSP BAKING POWDER
1 TSP BAKING SODA
1/2 TSP SALT
1 TSP CINNAMON
1 TBSP MILK

1.5 CUPS SEMI SWEET CHOCOLATE CHIPS

BAKING INSTRUCTIONS:

PREHEAT OVEN TO 375 F.
PREPARE BAKING SHEETS WITH PARCHMENT PAPER
IN BOWL OF A STAND MIXER COMBINE YOUR PUMPKIN, SUGAR, OIL, VANILLA, AND EGG. MIX UNTIL COMBINED.
IN A SEPARATE BOWL, COMBINE YOUR FLOUR, BAKING SODA AND POWDER, SALT, AND CINNAMON.
ADD DRY INGREDIENTS TO YOUR PUMPKIN MIXTURE IN YOUR MIXING BOWL WHILE ON SLOW SPEED.
ADD YOU MILK TO THE BATTER
ADD IN CHOCOLATE CHIPS. MIX FOR ANOTHER 30 SECONDS.

USE A SMALL/MEDIUM COOKIE SCOOP (ICE CREAM SCOOP), SCOOP MOUNDS OF COOKIE DOUGH (1-1/2 TBSP).
BAKE IMMEDIATELY AT 375 F FOR 10-11 MINUTES.
ONCE DONE BAKING, LET COOL ON COOKIE SHEET FOR 5-10 MINUTES.

ENJOY!!!

1 Comment

Hi, Im Whitney Berge

Aka, The Blonde who Bakes,I am a wife and mom of 3, and a self- taught baker. I did not attend any formal culinary training, but I believe that nothing compares to learning as you go.
Being in the kitchen baking is something that has always been special to me, and I knew that I could use my business knowledge as well as my baking experience to bless others with some delicious desserts, but also teach them that they can do it as well.
about 15 years ago, I made the decision to not continue in my schooling for Sports Medicine and jumped in to selling my cakes and desserts.
My clientele grew steadily, and I had some very loyal customers. So I made the decision to open up a brick and mortar bakery.
a few years into the bakery, I had my first child. Though it was difficult trying to navigate being a new mom and business owner, I pushed though and continued with my dream. 3 months later, I had a very big surprise that I was pregnant again with baby boy #2. This is when I had to re-evaluate and make the hard decision to close my bakery. Little did I know, that was the best decision I could have ever made.

1 year after closing my bakery doors, I wanted to get back to my passion for baking
I knew that I needed to change my business strategy because I wanted to be at home with my 2 boys, yet still be able to be Whitney and continue to grow as an entrepreneur. After many long nights of trying to figure out how I could change my business structure yet do what I love.
I knew that I still wanted to bake desserts for people, but I wanted to focus a lot more of my energy on teaching others how to bake and create delicious and beautiful things.

And that my friends, is when The Blonde who Bakes came to be.