Double Pumpkin Kissed Chocolate Chunk Cookies
2 sticks softened butter
1 Cup granulated sugar
3/4 Cup packed light brown sugar
2 large eggs
1 Tablespoon pure vanilla
1 Cup pumpkin, from can
3 1/4 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
12 oz bag chocolate chunk pieces (or chocolate chips work fine too)
35 or so unwrapped Pumpkin Spice Kisses, quartered
1. Preheat oven to 350 degrees F. In stand mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla until well combined then add pumpkin.
2. Place flour, salt, baking soda, cinnamon and nutmeg into large bowl; mix to combine then slowly add to wet ingredients then chocolate and kisses. Mix only until just combined.
3. If using muffin top pan, scoop 1/4 Cup dough into each muffin top cup that has been sprayed with non-stick cooking spray. Press to spread to edges. Bake 10-12 minutes or until edges begin to brown. Let cool in pan for 5 minutes before transferring to cooling rack. If using baking sheet, scoop medium cookie scoop of dough onto a silpat or parchment lined baking sheet, about an inch apart. Bake for 9-11 minutes or until edges just begin to brown. Let cool on pan for 5 minutes before removing.
24 large muffin top size cookies
4 dozen regular size cookies
1 Cup granulated sugar
3/4 Cup packed light brown sugar
2 large eggs
1 Tablespoon pure vanilla
1 Cup pumpkin, from can
3 1/4 Cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
12 oz bag chocolate chunk pieces (or chocolate chips work fine too)
35 or so unwrapped Pumpkin Spice Kisses, quartered
1. Preheat oven to 350 degrees F. In stand mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla until well combined then add pumpkin.
2. Place flour, salt, baking soda, cinnamon and nutmeg into large bowl; mix to combine then slowly add to wet ingredients then chocolate and kisses. Mix only until just combined.
3. If using muffin top pan, scoop 1/4 Cup dough into each muffin top cup that has been sprayed with non-stick cooking spray. Press to spread to edges. Bake 10-12 minutes or until edges begin to brown. Let cool in pan for 5 minutes before transferring to cooling rack. If using baking sheet, scoop medium cookie scoop of dough onto a silpat or parchment lined baking sheet, about an inch apart. Bake for 9-11 minutes or until edges just begin to brown. Let cool on pan for 5 minutes before removing.
24 large muffin top size cookies
4 dozen regular size cookies
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