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
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 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
CHOCOLATE PUMPKIN CHIP COOKIES
'Tis the season to make everything pumpkin, including the ever-popular pumpkin chocolate chip cookies. But what if you reverse that order, making a chocolate cookie with pumpkin chips in it? Give it a try--you won't be disappointed!
Provided by Nicoletta
Categories Desserts Cookies Chocolate Chip Cookie Recipes Double Chocolate
Time 22m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat sugar and butter together in a large bowl until creamy, using a rubber spatula. Add egg and stir until well blended.
- Combine flour, cocoa powder, salt, and baking soda in another bowl. Add to the sugar mixture a little bit at a time, beating well after each addition. Mix in vanilla and almond extracts until well combined.
- Fold pumpkin chips into the dough. Line up teaspoon-sized scoops of dough on an ungreased cookie sheet. If desired, press in a few more pumpkin chips so they're more visible after baking.
- Bake in the preheated oven until soft and chewy with golden edges, about 7 minutes. Transfer to a cooling rack.
Nutrition Facts : Calories 168.5 calories, Carbohydrate 20.8 g, Cholesterol 23 mg, Fat 9.6 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 6.8 g, Sodium 152.3 mg, Sugar 14.2 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.
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
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.
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
As a fun alternative to pumpkin pie, I often make these easy drop cookies. The chocolate chips and harvest-fresh goodness make them special enough for a holiday dessert.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, combine flour, sugar, cinnamon, baking soda and salt. Add pumpkin, oil, eggs, milk and vanilla; beat on medium speed until well mixed. Stir in chocolate chips and nuts. , Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 13-14 minutes or until edges just begin to brown. Cool for 2 minutes; remove to a wire rack to cool completely.
Nutrition Facts : Calories 191 calories, Fat 10g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 121mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g 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.
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
PUMPKIN CHOCOLATE CHIP COOKIES
The secret to these cookies is baking them at a low temperature.They are dense like a scone, with a cake-like inside. Recipe from "The Market" in Denver. My teenaged son LOVES these! Tip: I flatten the cookies slightly with a greased bottom of a measuring cup, about halfway through baking, which produces a flatter cookie.
Provided by Roxygirl in Colorado
Categories Chocolate Chip Cookies
Time 30m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees.
- Cream butter and sugar together until light and fluffy.
- Beat in egg, pumpkin and vanilla(mixture will look slightly curdled).
- Mix and sift flour, baking powder, baking soda, salt, and nutmeg, and cinnamon.
- Add to creamed mixture and mix well.
- Add chocolate chips and mix thoroughly.
- Using a large ice cream scoop, scoop cookies onto ungreased baking sheet (do not crowd cookie dough, since it will spread).
- Bake at 300 degrees around 22 to 24 minutes.
- Remove from oven, let sit on cookie sheet for a minute or so, then place cookies on racks to cool.
Nutrition Facts : Calories 162.7, Fat 5.8, SaturatedFat 3.5, Cholesterol 17.9, Sodium 150.3, Carbohydrate 26.8, Fiber 1, Sugar 15.8, Protein 2
PUMPKIN TRIPLE CHOCOLATE CHIP COOKIES
Soft, chewy, lightly spiced and with white, milk AND dark chocolate; these are the only pumpkin cookie recipe you need!
Provided by anniesnomsblog
Categories Chocolate Chip Cookies
Time 6h9m
Yield 24 serving(s)
Number Of Ingredients 19
Steps:
- No need to preheat the oven yet, this dough needs to chill.
- Place the flours, spices, salt, baking soda and baking powder into a large bowl and stir briefly until combined. Add in the chocolate chips and toss until they're coated with flour. Leave to one side.
- Place the butter and sugars into a large bowl, or the bowl of your stand mixer and beat until light and smooth, about 2 mins on med-high speed.
- Add in the egg and vanilla extract and mix until well combined, scraping sides as necessary.
- Add in the pumpkin and mix until well combined, mixture may look a bit split, this is fine.
- Add in the flour and chocolate mix and mix on low until a dough forms, about 30 seconds.
- Tip the dough into a medium sized bowl and cover with cling film. Place in the fridge for at least 6 hours, overnight if possible.
- Once chilled, preheat the oven to 350F and line 2-3 baking trays.
- Using a 1.5tbsp cookie scoop place dough balls 2 inches apart and press each ball ever so slightly, so they don't roll off.
- Place in the oven for 9-11 minutes, until risen, puffy, slightly golden around the edges, but still soft in the middle.
- Leave to cool on the pans for at least 30 mins before transferring to a wire rack to cool completely.
- Cookies will keep in an airtight container, at room temperature, for 5 days.
Nutrition Facts : Calories 140.2, Fat 5.9, SaturatedFat 3.6, Cholesterol 16.9, Sodium 78.2, Carbohydrate 20.7, Fiber 0.6, Sugar 13.7, Protein 1.7
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