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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (43g) Recipe makes 24 servings |
||
| Calories 162 | ||
| Calories from Fat 52 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.8g | 8% | |
| Saturated Fat 3.5g | 17% | |
| Monounsaturated Fat 1.6g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 18mg | 6% | |
| Sodium 143mg | 5% | |
| Potassium 59mg | 1% | |
| Total Carbohydrate 26.8g | 8% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 15.8g | ||
| Protein 2.0g | 3% | |
Pumpkin Chocolate Chip Cookies
SERVES 24 , 2 dozen
Ingredients
- 1/2 cup butter
- 1 1/2 cups sugar
- 1 egg
- 1 cup canned pumpkin
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/4 teaspoon salt
- 3/4 cup chocolate chips
Directions
1
Preheat oven to 300 degrees.2
Cream butter and sugar together until light and fluffy.3
Beat in egg, pumpkin and vanilla(mixture will look slightly curdled).4
Mix and sift flour, baking powder, baking soda, salt, and nutmeg, and cinnamon.5
Add to creamed mixture and mix well.6
Add chocolate chips and mix thoroughly.7
Using a large ice cream scoop, scoop cookies onto ungreased baking sheet (do not crowd cookie dough, since it will spread).8
Bake at 300 degrees around 22 to 24 minutes.9
Remove from oven, let sit on cookie sheet for a minute or so, then place cookies on racks to cool.
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- Course > Desserts > Cookies & Brownies
- Preparation > Time to Make > < 30 mins
- Preparation > Number of Servings > For Large Groups
- Occasion > Holiday/Event
Featured Reviews for This Recipe
From: Chef DNA1611
On Nov 14, 2009
These were good, had good flavor to it, though not an overwhelming pumpkin flavor. They were very cake like and thick - almost more like a muffin than a cookie. I personally found them a little dry, but that could be because I use light butter so I won't let that influence my rating. Found them very raised and fluffy in the center, next time I will take someone's tip about flattening them a bit before baking.
From: Chef #397115
On Nov 4, 2009
We found this recipe really dry but tried it a socond time with 1 cup of butter and they were fantastic. I definately recommend more butter.
From: newspapergal
On Dec 15, 2005
I was a bit dubious when I mixed the pumpkin into the butter mixture, but I really liked these. The cookies really puff up more than they 'expand' when baking like many other cookie recipes, and the texture is soft & moist & more bread- or cake-like than cookie-y. I liked that they aren't overly sweet. I followed the recipe exactly, and added these to my holiday cookie trays. Really good 
From: mommymem
On May 9, 2009
I've made these cookies lots of times. My husband loves them!! The texture is cake-like and the chocolate pumpkin mix is super yummy!
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