It's the Great pumpkin charlie brown cookies
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup butter (1 cube), softened
1 1/2 cups pumpkin puree, (Fresh from a pumpin pie pumpkin)
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup butter (1 cube), softened
1 1/2 cups pumpkin puree, (Fresh from a pumpin pie pumpkin)
1 large egg
1 teaspoon vanilla extract
Instructions
- Preheat oven to 350° F. Line baking sheet with parchment paper.
- Cut pumpkin in half, remove seeds and wrap in tin foil. Bake pumpkin for 45 minutes, until the middle is tender.
- In medium sized bowl, combine flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Cream sugar and butter together until smooth. Beat in pumpkin, egg and vanilla extract until smooth. Gradually stir in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
- Bake for 15 to 18 minutes or until edges are firm. Allow to cool on baking sheets for a couple of minutes, then transfer to wire racks to cool completely.
- To create chocolate stripe, melt chocolate on 50% power in the microwave in 1 minute increments until melted and smooth once stirred. Transfer to a plastic bag with the corner snipped off and pipe onto cookie in a zig zag pattern.
