Pumpkin Chocolate Chip Cakies Recipes

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PUMPKIN CHOCOLATE CHIP COOKIES



Pumpkin Chocolate Chip Cookies image

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

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup canned pumpkin
1-1/2 cups semisweet chocolate chips

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 III



Pumpkin Chocolate Chip Cookies III image

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

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

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 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

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

PUMPKIN CHOCOLATE CHIP COOKIES



Pumpkin Chocolate Chip Cookies image

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

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper

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 BARS RECIPE BY TASTY



Pumpkin Chocolate Chip Bars Recipe by Tasty image

Here's what you need: nonstick cooking spray, all purpose flour, ground cinnamon, ground ginger, McCormick® Ground Nutmeg, ground cloves, baking soda, kosher salt, unsalted butter, granulated sugar, light brown sugar, large egg, vanilla extract, pumpkin puree, semisweet chocolate chip

Provided by Ivan Diaz

Categories     Desserts

Yield 15 servings

Number Of Ingredients 15

nonstick cooking spray, for greasing
2 cups all purpose flour
1 tablespoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon McCormick® Ground Nutmeg
¼ teaspoon ground cloves
1 teaspoon baking soda
¾ teaspoon kosher salt
2 sticks unsalted butter, softened
¾ cup granulated sugar
½ cup light brown sugar
1 large egg
1 ½ teaspoons vanilla extract
1 cup pumpkin puree
1 ½ cups semisweet chocolate chip, divided

Steps:

  • Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking dish lightly with nonstick spray, then line with parchment paper and grease again lightly.
  • In a medium bowl, whisk together the flour, cinnamon, ginger, McCormick® Ground Nutmeg, cloves, baking soda, and salt.
  • In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed for 3-4 minutes, until light and fluffy.
  • Mix in the egg and vanilla, then blend in the pumpkin purée until smooth.
  • Add the dry ingredients and mix just until combined.
  • Fold in all but 3 tablespoons of the chocolate chips with a rubber spatula.
  • Pour the batter into the prepared baking dish and smooth the top with an offset spatula. Sprinkle evenly with the remaining 3 tablespoons chocolate chips.
  • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan, then use the parchment to lift out the bars and cut into 15 squares.
  • Enjoy!

Nutrition Facts : Calories 185 calories, Carbohydrate 33 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, Sugar 16 grams

PUMPKIN CHOCOLATE CHIP "CAKIES"



Pumpkin Chocolate Chip

My ds dubbed these "cakies" because they're more cake-like than regular cookies. They've become one of our favorite fall treats!

Provided by Luv2CookHate2Clean

Categories     Drop Cookies

Time 17m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 8

1/2 cup vegetable oil
1 cup canned pumpkin
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups self-rising flour
1 teaspoon cinnamon
1 cup milk chocolate chips

Steps:

  • Preheat oven to 375.
  • Mix oil, pumpkin, sugar, and egg.
  • Add in vanilla and mix.
  • Add flour, cinnamon, and chocolate chips and mix.
  • Drop by spoonfuls onto lightly greased cookie sheet.
  • Bake for 10-12 minutes.
  • Makes about 3 dozen cookies.

Nutrition Facts : Calories 81.9, Fat 3.5, SaturatedFat 0.6, Cholesterol 6.1, Sodium 107.2, Carbohydrate 11.8, Fiber 0.5, Sugar 6.2, Protein 1

PUMPKIN CHOCOLATE CHIP COOKIES



Pumpkin Chocolate Chip Cookies image

A heatlthier version of the chocolate chip but delicious just the same. This recipe comes from 300 best Chocolate recipes by Julie Hasson. This book was a gift from AZPARZYCH in the 2011 cookbook Swap. Some adaptions are added in as well baking time is per tray of cookies

Provided by Chef1MOM-Connie

Categories     Dessert

Time 20m

Yield 48 cookies

Number Of Ingredients 14

2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/8 teaspoon salt
1 cup unsalted butter
1 cup granulated sugar
1/2 cup brown sugar
1 egg
1 cup canned pumpkin puree (NOT pie filling, I used my own from the garden or freezer)
1 teaspoon vanilla or 1 teaspoon almond extract
2 cups semi-sweet chocolate chips (or your choice)
granulated sugar, for rolling
walnuts (optional)
milk chocolate (optional) or dark chocolate chips (optional)

Steps:

  • In medium bowl, combine flour, cinnamon, baking soda, and salt.
  • In a large bowl, using electric mixer beat butter, granulated sugar and, brown sugar until fluffy. Beat in egg, mixing well. Add pumpkin and vanilla or almond extract until blended. Stir in chocolate chips.
  • Scoop dough by tablespoons and rol in sugar. Place balls on prepared baking sheets about 2 inches apart.
  • Bake in preheated 350 degree oven 10-12 minutes until cookies are set around the edges.Cool completely on racks and then enjoy!

Nutrition Facts : Calories 115, Fat 6.1, SaturatedFat 3.7, Cholesterol 14, Sodium 48.1, Carbohydrate 15.4, Fiber 0.8, Sugar 10.4, Protein 1.1

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