Pumpkin Chocolate Chip Snack Factory® Pretzel Crisps® Cookies
Create your own pumpkin spice heaven with these pumpkin chocolate chip cookies. You can use gluten free flour in place of regular, if you like. Top with milk chocolate chips and Gluten Free Pretzel Crisps® Minis. These soft and chewy cookies taste just like autumn.
2 cups all-purpose flour (or gluten free flour)
2 tsp pumpkin pie
2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter
1/2 cup pumpkin puree
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
½ T molasses
1 1/2 teaspoons McCormick Pumpkin Pie Spice
1/2 cup milk chocolate chips
Gluten Free Original Pretzel Crisps® Minis
Melt butter in the microwave. Stir it into the pumpkin puree, molasses, sugars, and pumpkin pie extract. Next, stir in the dry ingredients and, finally, the chocolate chips.
Scoop about a ¼ cup of cookie dough and drop it onto a parchment-lined baking sheet. Press more chocolate chips on top of the dough balls, then press on some Pretzel Crisps® Minis. Cover in plastic wrap and set the baking sheet in the fridge for a minimum of 2 hours.
Bake at 350 degrees for about 13-15 minutes, depending on your oven, until cookies are baked. The top will look slightly undercooked. Allow to cool on the baking sheet.