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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 30g Recipe makes 30 cookies) |
||
| Calories 119 | ||
| Calories from Fat 50 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.6g | 8% | |
| Saturated Fat 1.6g | 8% | |
| Monounsaturated Fat 2.2g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 108mg | 4% | |
| Potassium 45mg | 1% | |
| Total Carbohydrate 17.0g | 5% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 9.8g | ||
| Protein 1.4g | 2% | |
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Amy's Pumpkin Chocolate Chip Cookies
30 cookies
Ingredients
- 1 cup sugar
- 1 cup pumpkin
- 1/2 cup oil
- 1 egg
- 1 teaspoon vanilla
- 2 cups white flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup chocolate chips (I use non-dairy ones such as Dan-D-Pak due to milk allergies)
Directions
1
Mix sugar, pumpkin, oil and egg.2
Add vanilla.3
Mix dry ingredients and then add to pumpkin mixture. I usually cheat and just add directly to pumpkin mixture.4
Add chocolate chips and mix.5
Spoon onto pans, cook at 375 for 10-12 minutes. Makes 30 cookies.
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Browse similar recipes by category
- Course > Desserts > Cookies & Brownies > Drop
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Chocolate
- Main Ingredient > Eggs/Dairy > Eggs
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Oven
- Occasion > Taste/Mood > Comfort Food
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: Chef #125458
On Jan 25, 2008
These were quite tasty - but the reason for 3* is that these had more of a muffin-like, cakey texture, rather than that of a cookie. They were soft, fluffy and cake-like inside. Good, but disappointing if you really want to eat a cookie, and this is not quite one.
From: Shannon Payne
On Oct 5, 2007
Oh snap these are so good! I love that they are made with oil and not shortening or butter/margarine. I used 1\4 cup applesauce instead of the egg to make them completely vegan. Would definately make these again, may try them with whole wheat flour next time. Thanks so much for sharing this cookie recipe, Amy! :O)
From: LonghornMama
On Oct 16, 2006
I REALLY enjoyed these! Tender and moist without being wet like so many baked goods containing pumpkin. I love that these cookies use oil rather than other fats. Used whole wheat pastry flour and canned pumpkin without additional water, and had great results. I'll make these again with some cooked pumpkin I have in the freezer to see how they compare. Wasn't sure whether to grease the pans, so used a silpat and they came out great. Perfect for Halloween! My five year-old wanted some with sprinkles, so I made a very light glaze with powdered sugar, water and a bit of orange extract and brushed just enough on some of the cookies to make a few sprinkles stick. They didn't need the icing in my opinion, but it sure made my son happy. Thanks so much for sharing your recipe!
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