Download Sofware AppId is over the quota AppId is over the quota "Canned pumpkin puree gives these cookies a tender, almost cakelike texture. Store them in layers divided by parchment paper in an airtight container up to three days. " Ingredients 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon pumpkin-pie spice 1/4 teaspoon salt 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup sugar 1 large egg 1 can (15 ounces) pure pumpkin puree 1 bag of dark chocolate chips Directions Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin-pie spice, and salt; set aside. Using an electric mixer, beat together butter and sugar until light and fluffy. Add egg; beat until smooth. With mixer on low speed, alternately add flour mixture in two parts and pumpkin puree in one, beginning and ending with flour mixture; mix just until combined (do not overmix), fold in the dark chocolate chips. Drop...
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