Amyspumpkinchocolatechipcookies Recipes

PUMPKIN CHOCOLATE CHIP COOKIES I

Pumpkin Chocolate Chip Cookies I image

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

Ingredients

½ cup shortening
1 ½ cups white sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
½ cup chopped walnuts
1 cup semisweet chocolate chips

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

AMY'S PUMPKIN CHOCOLATE CHIP COOKIES

Amy's Pumpkin Chocolate Chip Cookies image

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

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)

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

NANA'S SPICY PUMPKIN CHOCOLATE COOKIES

Nana's Spicy Pumpkin Chocolate Cookies image

Nana's spicy pumpkin chocolate cookies are soft, chewy, and full of pumpkin flavor, two kinds of gooey chocolate, and rolled in a spicy cinnamon-sugar mixture.

Provided by Culinary Envy

Categories Fruits and Vegetables Vegetables Squash

Time 1h9m

Yield 24

Number Of Ingredients 14

Ingredients

1 cup white sugar, divided
½ cup unsalted butter, melted
¼ cup dark brown sugar
6 tablespoons pumpkin puree
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
2 ¼ teaspoons ground cinnamon, divided
1 teaspoon pumpkin pie spice
¼ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ cup miniature semisweet chocolate chips
½ teaspoon ground cayenne pepper, or to taste
½ cup white candy-coated milk chocolate pieces (such as M&M's®)

Steps:

Whisk 1/2 cup white sugar, melted butter, and brown sugar together in a large bowl. Add pumpkin puree and vanilla extract; whisk until smooth.
Combine flour, 1 1/2 teaspoons cinnamon, pumpkin pie spice, salt, baking soda, and baking powder in a separate bowl.
Mix flour mixture into the sugar-butter mixture; stir until just combined. Fold in chocolate chips gently. Cover dough with plastic wrap and chill for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
Roll 1 1/2 tablespoons of chilled dough into a ball. Repeat with the remaining dough.
Combine the remaining 1/2 cup white sugar, 3/4 teaspoon cinnamon, and cayenne pepper in a small bowl. Roll dough balls completely in the spicy cinnamon-sugar. Place on the prepared baking sheet, at least 2 inches apart, and slightly flatten the tops.
Bake in the preheated oven until edges are golden and cookies appear under-baked, about 9 minutes. Remove from oven and immediately place candy-coated chocolate pieces on top. Cool on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 136 calories, Carbohydrate 21.4 g, Cholesterol 10.8 mg, Fat 5.4 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 3.3 g, Sodium 55.9 mg, Sugar 14.5 g

BAKERY STYLE PUMPKIN CHOCOLATE CHIP COOKIES

Bakery Style Pumpkin Chocolate Chip Cookies image

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

Ingredients

2 cups flour
1 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup canned pumpkin
1/2 cup butter (slightly melted)
1 cup semi-sweet chocolate chips

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

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