PUMPKIN CHOCOLATE CHIP COOKIES I
You will be glad you tried this unique combination of nuts, chocolate, spices, and pumpkin.
Provided by Beth
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
- Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 14.1 g, Cholesterol 3.9 mg, Fat 4.2 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 99.1 mg, Sugar 8.4 g
PUMPKIN CHOCOLATE CHIP COOKIES III
If you like pumpkin pie and chocolate, you'll love these cookies. I think they taste best when they are cold from the refrigerator.
Provided by Jennifer
Categories Fruits and Vegetables Vegetables Squash
Yield 24
Number Of Ingredients 13
Steps:
- Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
- Add vanilla, chocolate chips and nuts.
- Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 26.6 g, Cholesterol 7.8 mg, Fat 10.7 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 170.9 mg, Sugar 16.5 g
PUMPKIN CHOCOLATE-CHIP COOKIES
These cakey cookies have crisp edges and fluffy centers almost like muffin tops - which we can all agree is the best part of a muffin. Packed with sweet spices, pumpkin purée and lots of chocolate chips, they are a delightful autumn treat that pair well with a cold glass of milk. Use whichever type of chocolate chips you prefer, in whatever proportion you like, but a combination of milk and bittersweet are especially nice.
Provided by Yossy Arefi
Categories cookies and bars, dessert
Time 30m
Yield About 2 dozen
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees, and line two baking sheets with parchment paper.
- In a medium bowl, stir the flour, baking soda, salt and spices until well combined.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese, brown sugar and granulated sugar. Beat on medium-high until light and fluffy, about 1 minute. Add the pumpkin purée and vanilla extract, and mix to combine.
- Turn the mixer to low, and add the dry ingredients. Mix until a few streaks of flour remain. Remove the bowl from the mixer, add the chocolate chips and use a rubber spatula to fold the mixture until well combined.
- Scoop the cookies onto prepared baking sheets using a 1-ounce (roughly 2 tablespoon) cookie scoop, 2 inches apart. Gently press the cookies with your fingertips to flatten them slightly. The batter is quite sticky, so you may occasionally have to rinse the cookie scoop and your fingers during this process.
- Put the cookies in the oven, and bake, until they are slightly cracked on the surface and golden, and rotating the pans from top to bottom and front to back halfway through, 12 to 15 minutes.
Nutrition Facts : @context http, Calories 199, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 5 grams, Sodium 123 milligrams, Sugar 19 grams, TransFat 0 grams
EASY PUMPKIN CHIP COOKIES
Almost more like cake than cookies. Our kids love these even with the pumpkin!
Provided by Baritone Bob
Categories Fruits and Vegetables Vegetables Squash
Time 25m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets.
- Whisk sugar, pumpkin, vegetable oil, eggs, milk, and vanilla together in a large bowl until smooth.
- Stir flour, baking powder, baking soda, cinnamon, and salt together in a bowl. Gradually pour flour mixture into pumpkin mixture; stir to incorporate. Stir chocolate chips into dough. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
- Bake in the preheated oven until golden, 10 minutes.
Nutrition Facts : Calories 303 calories, Carbohydrate 43.3 g, Cholesterol 15.6 mg, Fat 14.1 g, Fiber 2 g, Protein 3.5 g, SaturatedFat 3.9 g, Sodium 334.2 mg, Sugar 25.1 g
CHOCOLATE CHIP PUMPKIN COOKIES
Delicious cake type drop cookie. A family favorite and so easy to make.
Provided by Diane
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 84
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 84.2 calories, Carbohydrate 11.2 g, Cholesterol 4.4 mg, Fat 4.1 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 70.9 mg, Sugar 6.1 g
PUMPKIN CHOCOLATE CHIP COOKIES
These are different for after school snack or desserts in October. Recipe source: Bon Appetit (November 1986)
Provided by ellie_
Categories Drop Cookies
Time 40m
Yield 6 dozen cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 350-degrees F.
- Grease baking sheets with margarine or spray with Pam.
- In a large mixing bowl cream 1/2 cup butterwith sugar until fluffy. Stir in pumpkin, egg and vanilla.
- Sift dry ingredients together (flour - salt) in a bowl.
- Add dry ingredients to butter mixture, stirring well to combine.
- Stir in chocolate chips and nuts or raisins (if desired).
- Drop batter by spoonfuls on to baking sheets.
- Bake for 12-15 minutes or until browned.
- Cool on rack.
Nutrition Facts : Calories 754, Fat 31.3, SaturatedFat 16, Cholesterol 71.7, Sodium 790.6, Carbohydrate 114.9, Fiber 5.6, Sugar 67.6, Protein 10.2
AMY'S PUMPKIN CHOCOLATE CHIP COOKIES
I've been making these cookies ever since I was a little girl. They are so good and moist! I usually use home-canned pumpkin, but if you are using store-canned pumpkin, just add 2 tablespoons of water to the recipe. Makes 30 large cookies. Enjoy!
Provided by Amiable
Categories Drop Cookies
Time 20m
Yield 30 cookies
Number Of Ingredients 11
Steps:
- Mix sugar, pumpkin, oil and egg.
- Add vanilla.
- Mix dry ingredients and then add to pumpkin mixture. I usually cheat and just add directly to pumpkin mixture.
- Add chocolate chips and mix.
- Spoon onto pans, cook at 375 for 10-12 minutes. Makes 30 cookies.
Nutrition Facts : Calories 119.3, Fat 5.6, SaturatedFat 1.5, Cholesterol 6.2, Sodium 108.2, Carbohydrate 17, Fiber 0.6, Sugar 9.8, Protein 1.4
BAKERY STYLE PUMPKIN CHOCOLATE CHIP COOKIES
The inspiration for this recipe was recipe #287236 posted by Lulabelle4822. They were great muffins but I was still trying to get closer to the local bakery's cookie recipe. I'm posting the recipe I've developed over several practice runs that I feel comes the closest to the bakery cookies. These make big, soft & slightly chewy pumpkin cookies loaded with chocolate chips. Delicious!
Provided by Tinkerbell
Categories Drop Cookies
Time 30m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- In large bowl combine flour, sugar, spices, baking soda, baking powder & salt.
- In medium bowl beat eggs lightly then add pumpkin & butter. Whisk until combined then stir in the chocolate chips.
- Fold the wet ingredients into dry ingredients, just until moistened. Don't over mix.
- Spread a sheet of parchment paper over cookie sheets & drop 2 Tablespoons of batter about 2-3 inches apart on parchment.
- Bake at 350° for 15 minutes then cool on sheet for about 5 minutes before removing to wire racks to cool the rest of the way.
- These freeze well also. I cool completely, then place back on cookie sheets covered with parchment & freeze for a couple hours. Then fill large ziplock baggies with them & put them back into the freezer.
Nutrition Facts : Calories 147.7, Fat 6.5, SaturatedFat 3.8, Cholesterol 27.8, Sodium 139.2, Carbohydrate 21.7, Fiber 1.1, Sugar 12.6, Protein 2
PUMPKIN CHOCOLATE CHIP COOKIES
I'm one of the cooking project leaders for my daughter's 4-H club, where these soft, delicious cookies were a great hit with the kids. -Marietta Slater, Augusta, Kansas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips. , Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 112 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 68mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
PUMPKIN CHIP COOKIES
These golden cakelike cookies are my favorite, especially around the holidays. They disappear quickly from my dessert trays. The subtle pumpkin and cinnamon flavors pair nicely with chocolate chips. -Tami Burroughs, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 10 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Beat in pumpkin. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into creamed mixture. Stir in oats and chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 76 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 61mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
AMY'S YUMMY CHOCOLATE CHIP COOKIES
My daughter and I were making cookies the other day and she said, "my friend Amy and I made cookies the other day and they were really yummy." I said, "and where's the recipe?" Voila, it was in my inbox this morning. Thank you Amy and Lyndsay. :-)
Provided by senseicheryl
Categories Drop Cookies
Time 20m
Yield 6 dozen cookies, 72 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Sift together the flour and baking soda, set aside.
- In a large bowl, cream together the butter, brown sugar, and white sugar.
- Beat in the instant pudding mix until blended.
- Stir in the eggs and vanilla.
- Blend in the flour mixture.
- Finally, stir in the chocolate chips and nuts.
- Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Nutrition Facts : Calories 155.5, Fat 8.3, SaturatedFat 5, Cholesterol 25.3, Sodium 116.7, Carbohydrate 20.2, Fiber 0.8, Sugar 13.4, Protein 1.6
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