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Nutrition Facts
Serving Size 1 (254g) Recipe makes 10 servings
Calories 1073
Calories from Fat 420		(39%)
Amount Per Serving		%DV
	Total Fat 46.7g	71%
	Saturated Fat 15.5g	77%
	Monounsaturated Fat 19.4g
	Polyunsaturated Fat 9.2g
	Trans Fat 0.0g
Cholesterol 42mg		14%
Sodium 770mg		32%
Potassium 565mg		16%
Total Carbohydrate 157.8g		52%
	Dietary Fiber 5.9g	23%
	Sugars 91.5g
Protein 13.9g		27%
detailed view... how is this calculated?

Pumpkin Chocolate Chip Cookies

Recipe #318851 | 35 min | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: weekend cooker
Aug 12, 2008

These are so light and fluffy. This recipe will make 10 dozen, so it is a bargain saver, and you can freeze some. With fall approaching this is an ideal recipe.

SERVES 10 -20 , 10 dozen cookies (change servings and units)

Ingredients

1 1/4 cups margarine
3 cups sugar
2 eggs, beaten
1 (16 ounce) can pumpkin
1 (12 ounce) package chocolate chips, and
6 ounces butterscotch chips or chocolate chips
6 cups sifted flour
3 teaspoons cinnamon
1 1/4 teaspoons pumpkin pie spice
3 teaspoons baking soda
1 1/4 teaspoons cream of tartar
1 cup chopped nuts

Directions

1
Cream margarine and sugar.
2
Stir in eggs, pumpkin,chips, and nuts and mix well.
3
In a separate bowl, combine dry ingredients.
4
Gradually stir dry ingredients into pumpkin mixture, and mix well.
5
Drop by TEASPOON onto greased cookie sheet.
6
Bake at 350°F for 12-15 minutes.
7
DO NOT OVERBAKE.

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Featured Reviews for This Recipe

From: iewe

On Nov 4, 2009

These were pretty good! Warning, it makes a LOT!! Even with doing a half a batch, I ended up with a ton leftover (though the people at work have liked that, since I brought the rest in there!). Used all chocolate chips, and omitted the nuts (personal preference).

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From: WI Cheesehead

On Nov 10, 2008

Tagged in 123. This made 150, using my small Pampered Chef cookie scoop. They don't spread out, so I could get more in a pan. I used freshly ground soft wheat, Sucanat, 8 oz Ghir. bittersweet chips and no nuts. If I had used the full amount of chips (missed the 12 oz), it would have made more. My kids loved the dough. I had to bake 16-17 minutes to get them firm enough. Maybe if I used more flour (you're supposed to add an addt'l 1/4 C per cup of white flour) they would be firmer. Tasted great. My DH is taking some to work for co-workers.

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From: Andi of Longmeadow Farm

On Oct 22, 2008

These are so good, I had to slap myself on the hand from just not eating the dough first Once I put the ingredients together, and popped into the oven, the aromatics of the pumpkin, chocolate chips and cookies baking, could of knocked me over with delight I had to resist wanting to grab them out of the oven before being done. I used Smart Balance buttery sticks, and E-Ner-G egg replacer as I wanted these to be also eaten by my vegan son. (Ghirardelli sells a great semi-sweet chocolate chip(s) that are vegan. I had chopped walnuts from our walnut tree and these were beyond fabulous! I iced these with some Vanilla icing, that I colored orange. How great are these?? Well a MUST try for all. Update: I made some orange frosting (white +2 drops red food coloring + 4 drops of yellow) and did a basic icing/decorating with mini chocolate chips) for Halloween. Absolutely splendid weekend! Thanks for posting these, weekend! Made for Potluck Tag Game. Fall 2008.