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Paganini's Pantry

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Pumpkin Chocolate Chip Cookies
Yields 1 dozen

 

2 Sticks (8 oz.) unsalted butter, room temperature

1 cup light brown sugar

½ cup canned pumpkin puree

1 egg

1 ½ teaspoons baking soda

2 cups AP flour

1 ½ teaspoon pumpkin pie spice

1 teaspoon vanilla extract

¼ teaspoon salt

½ cup chocolate

 

Preheat oven to 350 degrees F.

Cream together butter and sugar until light and fluffy.  Add pumpkin puree and egg and mix until combined.  Add baking soda, flour, spice, vanilla and salt and stir until combined.  Do not over mix.  Fold in chocolate chips.

Scoop onto a parchment lined baking sheet.  Bake 10-12 minutes until golden brown.

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