![]() A single chocolate chip cookie from Crumbl, one of the fastest growing dessert shops according to The New York Times, packs 720 calories - more than a meal’s worth! - as well as 32 g total fat, 20 g saturated fat, 96 g total carbohydrate and 52 g total sugars. On average, one large homemade chocolate chip cookie contains 223 calories, 13 grams (g) total fat, 5.4 g saturated fat, 27 g total carbohydrates and 18.5 g sugar per the estimates provided by the U.S. Whether you eat it raw or cooked, however, the nutritional breakdown of a classic chocolate chip cookie isn’t exactly in line with health food. If you plan on eating the dough uncooked, look for recipes that omit raw eggs and flour. Just be cautious, because traditional cookie dough contains raw eggs and uncooked flour, both of which can contain bacteria that cause foodborne illness, notes the Centers for Disease Control and Prevention (CDC). “Cookie dough” is searched over 90,000 times a month on the culinary website Food52. So beloved is this dessert that it has even spawned others, including ice cream and yogurt flavors and even edible dough. Its popularity has only grown since the first one was baked nearly a century ago in Whitman, Massachusetts, according to Eater, and today, Americans eat an estimated seven billion chocolate chip cookies each year, according to the South Florida Reporter. Thaw at room temperature for 2 hours before icing.The chocolate chip cookie is one of the most iconic and enduring desserts of all time. The cookies can be frozen before icing for up to 1 month. Tip: Store cookies in an airtight container at room temperature for up to 3 days. Let the cookies sit for about 45 minutes, or until the icing has hardened. Sprinkle the cookie with white sparkling sugar, if you like. Spoon about 1 teaspoon of the icing on the top of each cookie and spread to cover the top. Step 6 For the icing: In a medium bowl, whisk the powdered sugar, pumpkin puree, pumpkin pie spice, and water until fully combined.(The cookies will collapse slightly as they cool.) Transfer to a wire rack to cool completely, about 30 minutes. Let the cookies cool on the baking sheets for 3 minutes. ![]() Step 5 Bake until the cookies are puffed and lightly browned around the edges, 11 to 12 minutes.Step 4 Scoop the dough into balls, about 2 tablespoons each, and arrange the dough balls at least 2 inches apart on the prepared baking sheets.Line two cookie sheets with parchment paper. Cover and chill the dough for at least 2 hours or up to 2 days. Add the flour mixture and beat on low speed just until the dry ingredients are incorporated, about 30 seconds. Beat in the pumpkin puree, egg, and vanilla extract until well combined, about 1 minute. Step 2 In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and butter on medium speed until light and fluffy, about 3 minutes.Step 1 For the cookies: In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. ![]() You can also whip it with softened butter, sugar, and cinnamon for a spread to dollop on pancakes or slather on biscuits or toast. If you have some pumpkin purée left over, try stirring it into a pot of chili, adding some to cornbread batter, or folding it into softened ice cream. Chewy cookies also have a slightly higher ratio of sugar to flour. ![]() What’s the difference between a cakey cookie and a chewy cookie?Ĭakey cookies have a bit more moisture (from the egg or the pumpkin) and baking soda or powder than chewy cookies. You can find a jar in the spice aisle, or make your own with this recipe. Pumpkin pie spice is a warm, fragrant mix of cinnamon, ginger, nutmeg, allspice, and cloves. Make these cookies as soon as the pumpkin spice craving strikes, on Halloween or Thanksgiving, or as your go-to baked good all fall. The key to the bake is to give the dough a generous chill (at least two hours), so that it firms up enough to get a great rise in the oven while staying tender. For those that love a fluffy, cakey cookie (and honestly, who doesn’t?) these cookies check even more boxes. They double up on the pumpkin and the pumpkin spice, with both ingredients going into the cookie dough and the sweet glaze on top. Everyone’s fall flavor obsession is on full display in these pumpkin sugar cookies. ![]()
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