sweet and sour tastes. They’ll adore this pie, your buddies. extremely popular with children.
| Prep Time: | 15 mins |
| Cook Time: | 7 mins |
| Total Time: | 22 mins |
| Servings: | 24 |
| Yield: | 24 cookies |
Ingredients
- 1 cup white sugar
- ¾ cup butter, softened
- 1 large egg
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 ¼ cups pumpkin spice baking morsels (such as Nestle® Toll House®)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat sugar and butter together in a large bowl until creamy, using a rubber spatula. Add egg and stir until well blended.
- Combine flour, cocoa powder, salt, and baking soda in another bowl. Add to the sugar mixture a little bit at a time, beating well after each addition. Mix in vanilla and almond extracts until well combined.
- Fold pumpkin chips into the dough. Line up teaspoon-sized scoops of dough on an ungreased cookie sheet. If desired, press in a few more pumpkin chips so they’re more visible after baking.
- Bake in the preheated oven until soft and chewy with golden edges, about 7 minutes. Transfer to a cooling rack.
- Use up to 2 eggs to make these.
- If you can’t find Nestle(R) pumpkin morsels just check online and you’ll find an easy way to dye regular chocolate chips orange.
Nutrition Facts
| Calories | 169 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 7 g |
| Sodium | 152 mg |
| Sugars | 14 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |