Pumpkin Blondie cookies
A combination of a blondie and a sweet cookie. Add the pumpkin morsels and its even more delicious!
Pumpkin blondie cookies
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all purpose flour
- 1½ cup sea salt
- 1 tsp baking soda
- ½ tsp baking soda
- 9 oz pumpkin chips
Pumpkin blondie cookie
Preheat oven to 350°. Set two baking sheets aside.
In a large mixing bowl, whisk together flour, salt, baking soda and baking powder. Set aside.
In another mixing bowl, with an electric mixer cream together both sugars and butter until creamy. Add in both eggs and vanilla just until incorporated.
Add in the flour mixture to the batter and combine until just incorporated. Stir in pumpkin morsels. Chill the dough in the fridge for 1 hour.
Roll about ¼ to ⅓ of a cup of batter into a ball and set on cookie sheets. Bake until the ridges are starting to turn a golden brown (25 minutes).
Remove from the oven and let the cookies cool for about 5-10 minutes. Transfer to a wire rack and let them cool completely (30 minutes). Store in an airtight container for up to 1 week.
- Store in an airtight container for up to 1 week
Serving: 22peopleCalories: 261kcalCarbohydrates: 34gProtein: 3gFat: 13gSaturated Fat: 8gCholesterol: 42mgSodium: 7823mgPotassium: 70mgFiber: 1gSugar: 21gVitamin A: 286IUVitamin C: 1mgCalcium: 42mgIron: 1mg