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 CHUNK COOKIES
Give dessert an autumn attitude with Pumpkin-Chocolate Chunk Cookies. Chocolate chips get a new stage to shine on in these yummy, moist and spicy Pumpkin-Chocolate Chunk Cookies.
Provided by My Food and Family
Categories Halloween Recipes
Time 28m
Yield Makes 42 servings, 1 cookie each.
Number Of Ingredients 12
Steps:
- Heat oven to 375°F.
- Mix flour, baking soda and salt. Beat butter, sugars and pumpkin spice in large bowl with mixer until light and fluffy. Add egg, pumpkin and vanilla; mix well. Gradually beat in flour mixture until well blended. Stir in chocolate and nuts.
- Drop by heaping tablespoonfuls, 2 inches apart, onto baking sheets.
- Bake 12 to 13 min. or until lightly browned. Cool on baking sheets 1 min.; remove to wire racks. Cool completely.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0.9273 g, Sugar 0 g, Protein 2 g
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
Bring a taste of fall to a dessert favorite by baking Food Network's Pumpkin Chocolate Chip Cookies recipe with canned pumpkin puree and spices.
Provided by George Duran
Categories dessert
Time 32m
Yield 60 cookies
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
- Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
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
WHITE CHOCOLATE PUMPKIN COOKIES
This recipe was given to me by my aunt. Easy to make and everyone loves it. The hardest part is not eating them all while you are baking them!
Provided by Jill Eshenbaugh
Categories Fruits and Vegetables Vegetables Squash
Yield 18
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together the flour, pumpkin pie spice and baking soda.
- In a medium bowl, with an electric mixer, cream butter and sugar. Beat in pumpkin pie puree. Beat in the eggs and vanilla. Beat in the flour mixture until just combined. Stir in the white chocolate and pecans.
- Drop dough by rounded tablespoon 2 inches apart on an ungreased cookie sheet. Bake at 300 degrees F (150 degrees C) for 20-22 minutes until just set.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 43.3 g, Cholesterol 52 mg, Fat 22.4 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 11.3 g, Sodium 103.6 mg, Sugar 29.9 g
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 CHOCOLATE CHIP COOKIES
There's nothing that answers those sweet tooth cravings better than a hot-from-the-oven chocolate chip cookie. With their crisp outer edges, melty chocolate pockets and soft, buttery centers-what's not to love? But every year when the leaves start to change color and the air gets cooler, the craze for pumpkin begins. Pumpkin pancakes, pumpkin bars, pumpkin bread and now, pumpkin chocolate chip cookies! This easy recipe starts with a pouch of Betty's chocolate chip cookie mix and uses pumpkin butter and pumpkin pie spice for the ultimate fall cookie. Pumpkin butter lends the cookie a tender and melt-in-your-mouth effect, while the pumpkin pie spice adds the warming flavors of the season!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 30
Number Of Ingredients 8
Steps:
- In large bowl, mix all ingredients except chocolate chunks until soft dough forms. Stir in chocolate chunks. Refrigerate 30 minutes.
- Heat oven to 350°F. Onto ungreased cookie sheets, drop dough by heaping tablespoonfuls about 2 inches apart.
- Bake 8 to 11 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool at least 5 minutes before serving.
Nutrition Facts : Calories 160, Carbohydrate 23 g, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 80 mg
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PUMPKIN-CHOCOLATE CHUNK COOKIES - BETTER HOMES
From bhg.com
5/5 (27)Total Time 37 minsAuthor Deborah WagmanCalories 111 per serving
- Preheat oven to 350°F. Line cookie sheets with parchment paper; set aside. In a medium bowl combine all-purpose flour, whole wheat flour, baking soda, pumpkin pie spice, and salt; set aside.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture and the chocolate.
- Drop dough in 2-tablespoon mounds 2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes or until edges are light brown. Cool on cookie sheets for 2 minutes. Transfer to a wire rack and let cool.
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