Pumpkin Chocolate Chip Cookies (with Browned Butter Cream Cheese

Two Sweets pumpkin chocolate chip cookies with cream cheese frosting

Instructions. Preheat oven to 350°F. Line a baking sheet with parchment paper. Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt in a medium bowl. In a separate large bowl, beat the butter, brown sugar, and granulated sugar on high speed until light, about 2 minutes.

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Preheat oven to 350 degrees and line cookie sheets with parchment paper. 2. Sift cake mix into a large bowl to remove any lumps and add pumpkin puree, oil and vanilla extract. Stir until smooth. 3. Stir in mini chocolate chips. 4. In a stand mixer (or using a handheld beater) combine cream cheese and powdered sugar. 5.

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Whisk together flour, cornstarch, baking soda, salt and pumpkin pie spice in a small bowl.2 ½ cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, ½ teaspoon salt, 2 teaspoons pumpkin pie spice. Combine. Gradually add flour mixture to wet ingredients, mixing just until combined. Fold in chocolate chips.

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Begin by making the cookies. Preheat the oven to 350 degrees Fahrenheit. Cream together the butter and the sugars with the paddle attachment of an electric mixture until fluffy and smooth.

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Preheat oven to 350. Lightly grease a baking sheet with cooking spray or line with a nonstick baking mat. In a medium bowl whisk together flour, cinnamon, salt, baking soda, and pumpkin pie spice. In a second, larger bowl combine pumpkin puree, sugar, oil, vanilla, and egg and mix until smooth.

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Whisk in the vanilla and blotted pumpkin until smooth. Set aside. Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.

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In a large bowl, beat cream cheese, butter and sugars together until light and fluffy, about 2 minutes. Add the egg; beat well. Mix in pumpkin, buttermilk and vanilla. In another bowl combine flour, pumpkin spice, baking soda, salt and baking powder; gradually add to pumpkin mixture; mix well. Fold in chocolate chips.

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Bake the cookies: Drop the dough in teaspoonfuls two inches on a prepared baking sheet. Bake in a preheated oven until the cookies are lightly browned. 3. Make the frosting: Beat cream cheese, butter, and vanilla in a bowl until it's soft and creamy. Add the powdered sugar a little at a time.

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Add egg, milk, pumpkin and vanilla and mix until smooth. In a separate bowl, stir together the dry ingredients. Add the dry ingredients and chocolate chips to the wet ingredients stir, just until incorporated. Drop by large spoonfuls onto prepared cookie sheet. Bake at 375 degrees F for 10-12 minutes.

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In a stand mixer cream butter, brown sugar and granulated sugar. Mix in egg then pumpkin and vanilla. Mix in flour mixture. Scoop dough out 1 1/2 Tbsp at a time and drop onto prepared baking sheets. Bake until set. Cool completely then frost. For the frosting mix butter and cream cheese until fluffy, then blend in powdered sugar and vanilla.

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Preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat. In a large bowl, stir together pumpkin, sugar, vegetable oil, vanilla and egg until smooth. In a small bowl, dissolve the baking soda in milk and stir into the wet ingredients.

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Make the pumpkin cookie dough: In a medium bowl whisk together the melted butter, brown sugar, and granulated sugar. Add the vanilla and pumpkin puree and whisk until smooth. Set aside. In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.

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Step 5: Preheat the oven to 375°Fahrenheit. Use a large cookie scoop, or just scoop out 2 ½ - 3 tablespoons of dough, and place on the baking sheet. Make sure to leave lots of room between each cookie dough ball. Step 6: Take out the frozen cheesecake balls and press one into the centre of each cookie.

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1. In a stand mixer fitted with the paddle attachment or in a large bowl using beaters, whip the butter and cream cheese for about 2 minutes. Slowly add in the powdered sugar. Add the vanilla extract, cinnamon, and salt. Beat on medium-high for about 3 minutes, stopping to scrape the sides of the bowl once or twice.

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Using a whisk, beat pumpkin, egg, sugars, oil, vanilla, cinnamon all together in a bowl, until blended well. In another bowl, add salt, baking soda, baking powder and flour together in a mixing bowl and then add to wet mixture and mix together until just combined. Stir in the chocolate chips.

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Add the pumpkin and butter. Beat on low using an electric mixer until combined. Fold in the chocolate chips. Drop the cookie dough by rounded tablespoonful (a cookie scooper would be handy!) about 2 inches apart onto the prepared cookie sheets. Bake for about 11-12 minutes or until set and golden brown at the edges.