Friday, September 18, 2015

Pumpkin Cookies with Cinnamon Ice Cream

Happy Friday! Using canned pumpkin and your pantry baking goods you'll be for sure ready for any fall afternoon pick-me-up with a scoop of cinnamon ice cream. This recipe is the most delicious pumpkin recipe you've ever tasted. Super moist which is a huge in our family and fluffy but in a good way! Melt in your mouth delicious! Not to mention it makes your house smell ahhh-mazing and cozy! I couldn't find cinnamon ice-cream anywhere, weird right?!?! That should be a thing! So I mixed two tablespoons of sugar to one tablespoon cinnamon and sprinkled it over the ice-cream and it was perfection! This recipe makes four dozen so you can share with your favorites or totally hide them for just you!




Pumpkin Cookies
2 cups butter, softened
2 cups sugar, granulated
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon, ground
2 teaspoons nutmeg, ground
2 eggs
2 teaspoons vanilla
1 15-ounce can pumpkin
4 cups all-purpose flour
2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. 
In a large bowl, beat 2 cups butter with an electric mixer on medium speed until light and fluffy.
Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined
Add eggs and 2 teaspoons vanilla, beat until combined.
Beat in pumpkin and add flour slowly until combined. 
Mix in chocolate chips. Dough will be very wet.
Place dough in individual cast iron skillet for 15-20 minutes. 
Add a scoop of vanilla topped with cinnamon and sugar mixture and a few chocolate chips



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