The possibilities are endless (and delicious!). Stir into baked oatmeal or a plain pudding. Add to a pancake batter or the egg mixture for a batch of French toast. Stir into a pot of chili, a puréed veggie soup, or a creamy pasta sauce. There are so many ways to use a can of pumpkin, both sweet and savory. What can you do with leftover canned pumpkin? Chewy cookies also tend to spread faster during baking, so be sure to refrigerate the dough for at least an hour or up to three days before scooping and baking. Soft, chewy cookies tend to have more brown sugar and butter than light, cake-y cookies. Find it at the store or make it with the spice ingredients you have at home. Pumpkin pie spice includes cinnamon, ginger, nutmeg, allspice, and cloves. This warm spice blend is pure fall in a jar-one whiff and you'll instantly want a cozy sweater, a steaming-hot drink, and crisp, cool weather. What ingredients are in pumpkin pie spice? The secret to this cookie's wonderfully chewy texture is actually what's left out of the dough-no egg! And PSL fans, rejoice: pumpkin pie spice makes these pumpkin chocolate chip cookies even better. It's one of many beloved pumpkin desserts and might be one of the easiest fall cookies, too. Pumpkin pie may get all the glory at Thanksgiving, but these pumpkin chocolate chip cookies deserve to be in your baking rotation all fall long.
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