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Pumpkin cookies with chocolate chips

BEST Pumpkin Chocolate Chip Cookies

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Pumpkin cookies with chocolate chips

Best soft pumpkin chocolate chip cookies

 

These are just the BEST Pumpkin Chocolate Chip Cookies!

Seriously!

They are family proven to be the favorite, and made over and again, year after year.

Why?

Because this recipe for the BEST Pumpkin Chocolate Chip Cookies stay soft, tender and moist, full of flavor, they scream of fall; and yet they are scrumptious anytime of the year.

They are an easy homemade from scratch cookie, you’ll make often and they freeze great too.

 




BEST Pumpkin Chocolate Chip Cookies

 Ingredients:

2 2/3 cups flour

1 tsp. baking soda

1 tsp. baking powder

3/4 tsp. cinnamon

1/2 tsp nutmeg

1/2 tsp salt

1/2 cup butter (the real thing) softened, not melted

3/4 cup brown sugar

3/4 cup granulated sugar

15 oz  can solid pack pumpkin 

2 eggs

1  1/2 tsp. vanilla

1 – 1  1/4 cups chocolate chips  





Directions:

Heat the oven to 350 degrees.

Line cookie sheets with parchment paper.

In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg and salt. 

In a separate large bowl, cream together the butter, brown sugar and granulated sugar. 

Pumpkin Chocolate Chip Cookies

BEST Pumpkin Chocolate Chip Cookies

Into the butter and sugar creamed mixture, add in the eggs and mix well.To this same mixture, add in pumpkin and vanilla; beat until light and creamy.

Pumpkin Chocolate Chip Cookies

BEST Pumpkin Chocolate Chip Cookies

Now, add in the dry mixture to the creamed mixture and mix just until blended.

Pumpkin Chocolate Chip Cookies

BEST Pumpkin Chocolate Chip Cookies

Gently stir in chocolate chips.

BEST Pumpkin Chocolate Chip Cookies

BEST Pumpkin Chocolate Chip Cookies

Drop by rounded tablespoon onto parchment lined cookie sheet.

BEST Pumpkin Chocolate Chip Cookies

BEST Pumpkin Chocolate Chip Cookies

Bake for approx. 12 minutes or until touching the tops does not indent the cookie.

Let the cookies sit on the baking pan another 2-3 minutes, then carefully remove from pan and cool on racks.  

Pumpkin Chocolate Chip Cookies

BEST Pumpkin Chocolate Chip Cookies

Store in tight sealing container.

Pumpkin cookies with chocolate chips

Best soft pumpkin chocolate chip cookies

Copyright Carrie Groneman, A Mother’s Shadow, 2013, 2018

Recognize a blessing and be a blessing today.




Caramel apples dipped in caramel and toppings and even in chocolate too!

SUCCESSFUL and Easy Caramel Apples

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Caramel apples dipped in caramel and toppings and even in chocolate too!

Easy Caramel Apples

Are you looking for  SUCCESSFUL and Easy Caramel Apples?

I have struggled with making caramel apples for years, actually decades. 

Have you?

I don’t like to bite into one and have the caramel peeling off, finding it is thick and hard.

And I don’t like it when the caramel runs off the apple either.

I want a nice layer of soft, yummy caramel covering the apple.

If that is how you like your caramel apple, then you are going to love this!  

I’ll show you how you can make SUCCESSFUL and Easy Caramel Apples that taste and look amazing.


SUCCESSFUL and Easy Caramel Apples

Ingredients:

5-6 medium apples

Craft sticks or wooden round sticks (usually found in the candy making section)

1 package 12-14 oz. wrapped caramel squares

1 Tbl. water 1 tsp. vanilla  

Toppings of your choice.

Suggestions:
crushed graham crackers, chopped nuts such as peanuts, small candies, chocolate chips or buttons: white, milk and dark if desired.
 





Directions:

PREPARE AHEAD  and please read entire recipe before beginning for best results.

Wash your apples, rubbing them with a clean cloth to get off the waxy residue.

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

This is VERY IMPORTANT!Push the sticks into your apples, place in a cake pan or flat bottomed container and put in the freezer for 30 minutes. 

VERY CRITICAL step!  

Why? 

Because the cold apple helps the caramel coat perfectly and set up since the apple will be cold and the caramel will be warm.

Now, when the apples are nice and cold (not longer then 30-40 minutes though or you will have frozen apple pops!) line a cookie sheet, pan or plate large enough to hold the apples with tin foil and coat well with non-stick cooking spray; set aside. 

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

This will prevent the caramel from sticking so you can lift it to dip in chocolate or to eat.

When the apples have been in the freezer for approximately 30 minutes (remember not longer), begin making the caramel coating.

Unwrap the caramels and place in a saucepan. 

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

Add in the water and vanilla. Over medium heat, stir constantly until the caramels are completely melted.

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples



Taking one apple at a time, roll it in the melted caramel sauce, using a spoon or spatula to help cover the apple.

 

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

Twirl the apple, turning upside down to allow the caramel to distribute evenly and coat evenly.

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

If you want to dip your apple in coatings now, instead of dipping in melted chocolate, this is the time to do it.

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples



Coat all the apples in caramel and place them in the refrigerator to chill and set up while melting the chocolate. 

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

To melt the chocolate, whether using chips or buttons, place in a microwavable bowl and microwave for 30 seconds.

Microwave again for 20 seconds, stir and continue this process until the chocolate is melted and smooth.

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

Be careful to cook in small intervals and stirring to prevent burning chocolate.

Take the apples out of the fridge.

BIG TRICK AND IMPORTANT! Spray your hand with cooking spray.

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

 

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

  Mold the caramel back up onto the apple smoothing as needed.

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples



After molding any caramel that needs to be, now dip the caramel apple into the white/ dark or milk chocolate (you want the chocolate warm, but not hot so it can coat and set up). 

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

You can coat the caramel covered apple completely in chocolate, or just the bottom part, or whatever your heart desires.

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

Dip into any of the coatings you choose; as above when just coated with caramel. 

Set the apples back onto the sprayed tin foil to help it setup while you finish all the apples.

With any excess chocolate (melt more if needed) have at just warm enough temperature to be smooth and creamy, but not so warm it will not stay on the apple when piped. 

Spoon the chocolate into a small ziplock baggie and cut the very tip off at the corner. 

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

Now you can easily pipe the chocolate onto the top of the apples.

Easy Caramel Apples

SUCCESSFUL and Easy Caramel Apples

 Place these apples into the fridge for at least 20 minutes, and keep for up to 3 days. 

Copyright Carrie Groneman, A Mother’s Shadow 2014, 2018

Adapted from JamieCooksItUp

Recognize a blessing and be a blessing today.