Pumpkin Chocolate Chip Cookies Gift Mix

Submitted by Salt Lake Meal Swap

"Make the mix now and bake it later. Or put it in a decorated gift bag and give it away as a gift. Bag this up also with Recipe #231438 together they use 1 (29 oz) can of Pumpkin."

 

• Ready In: 23mins
• Ingredients: 11
• Yields: 72 cookies

ingredients

• 1 1⁄2 cups brown sugar (mix)
• 3 cups flour (mix)
• 1 1⁄2 teaspoons baking powder (mix)
• 1 1⁄2 teaspoons cinnamon (mix)
• 3⁄4 teaspoon baking soda (mix)
• 3⁄4 teaspoon nutmeg (mix)
• 1 1⁄2 cups chocolate or 1 1/2 cups peanut butter chips
• 1 1⁄2 cups canned pumpkin
• 3⁄4 cup soft butter
• 2 eggs or 1 1/2 tablespoons powdered eggs
• 1 1⁄2 teaspoons vanilla

directions

1. To make mix: Measure 1 1/2 C brown sugar into sandwich size zippy bag.
2. Mix flour, baking powder, cinnamon, baking soda, nutmeg and powdered eggs (if you are using them) together. Put mix in gallon size zippy bag.
3. Put chocolate chips in a zippy bag.
4. Place all both zippy bags into one big zippy bag. Print off Baking instructions and place in zippy bag. (you can decorate the instructions and make them cute) Place zippy and can of pumpkin puree into a paper bag. You can get creative and use a decorated gift bag.
5. Baking Instructions. Preheat oven to 375. Grease a cookie sheet. You need: 3/4 c Soft butter, 2 eggs, and 1 1/2 teaspoons vanilla. Cream together brown sugar and soft butter. Mix in egg, pumpkin and vanilla. Add dry ingredients, beat until well mixed. Stir in chocolate chips . Bake at 375 for 8 to 10 minutes. Makes 72 cookies. Shape extra cookie dough into long skinny roll and wrap with wax paper. Place extra dough in freezer zippy bag and store until you want more. Store left over pumpkin in the fridge or freezer until you make Pumpkin Pecan Bread Gift Mix.
6. Baking Instructions. Preheat oven to 375. Grease a cookie sheet. You need: 3/4 c Soft butter, 3 Tbs. water, and 1 1/2 teaspoons vanilla. Cream together brown sugar and soft butter. Mix in pumpkin, vanilla and 3 Tbs. of water. Add dry ingredients, beat until well mixed. Stir in chocolate chips . Bake at 375 for 8 to 10 minutes. Makes 72 cookies. Shape extra cookie dough into long skinny roll and wrap with wax paper. Place extra dough in freezer zippy bag and store until you want more. Store left over pumpkin in the fridge or freezer until you make Pumpkin Pecan Bread Gift Mix.