Broma Bakery Pumpkin Cookies

Soft Pumpkin Chocolate Chip Cookies Broma Bakery

WEBOct 5, 2015 · Instructions. Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside. In a standing mixer fitted with a …

Rating: 4.7/5(3)
1. Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside.
2. In a standing mixer fitted with a paddle attachment, cream the coconut oil and brown sugar until light, about 3 minutes. Beat in the egg, pumpkin puree, and vanilla extract for an additional minute. If using food coloring, add it in now!
3. In a separate bowl, whisk together the flour, salt, and baking soda. With the wet ingredients mixing on low speed, slowly incorporate in the dry ingredients until almost combined. Remove from mixer and fold in chocolate chips with a spatula.
4. Using a 2 oz cookie scoop, scoop the dough onto the cookie sheet, leaving 2 inches in between each cookie. Try to resist rolling the dough into perfect balls- if you keep them a little messy, they’ll develop a beautiful crust. Bake cookies for 10-12 minutes, or until just beginning to get light golden brown. Do not overbake!! Allow to cool on cooling rack before serving.

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Keto Pumpkin Cookies (LowCarb & SugarFree) The …

WEBSep 10, 2019 · Preheat the oven to 350F. While the oven preheats, measure out the pumpkin puree and squeeze out any excess moisture. …

Rating: 4.5/5(210)
1. Preheat oven to 350 degrees F.
2. While the oven preheats measure out the pumpkin and place it in a paper towel lined bowl, cover with extra paper towels, pressing down lightly. Allow the pumpkin to sit for 10-15 minutes. The paper towels will absorb the extra moisture. Discard the paper towels when moisture has been absorbed.
3. Once the pumpkin has been dried out, combine all ingredients in a medium size mixing bowl and mix until well combined.
4. Chill the dough 10 minutes.

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