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Amy Roloff’s Nutty Chocolate Chip Pumpkin Cookies Recipe

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Amy Roloff Cookie Recipe
DCL

Ingredients

  • 1/2 cup unsalted butter, melted
  • 1/4 cup light brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 6 tbsp pumpkin puree
  • 1 1/2 cups flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp pumpkin pie spice if desired for a little extra spice
  • 1/4 cup chopped pecans
  • 1/2 cup semi-sweet choc chips

Instructions

  1. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
  2. In a large bowl, stir together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Pour the wet ingredients into the dry ingredients and mix with a large spoon or rubber spatula. The dough will be very soft. Fold in nuts and semi-sweet chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is necessary for this cookie recipe.
  3. Take the dough out of the refrigerator. Preheat the oven to 350F degrees. Line two large baking sheets with parchment paper.
  4. Roll the dough into balls, about 2 tbsp of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes. The cookies will look very soft and slightly underbaked but keeping them in the oven for longer may dry them out. Remove from the oven. If you find that your cookies didn't spread much at all, flatten them out when you take them out of the oven.
  5. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack.

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