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Best Pumpkin Chocolate Chip Cookies

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Pumpkin Chocolate Chip Cookies recipe













Trans-fat Free, High Fiber


½ cup butter
or margarine
1 cup pumpkin
1 cup sugar
1 each eggs
slightly beaten
1 teaspoon milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 cup chocolate chips
½ cup nuts


Preheat the oven to 375℉ (190℃) F or 190 degrees cup 2. Place the butter or margarine in a heatproof glass dish.

Cover and microwave on high power for 30 seconds.

In a large bowl, mix together pumpkin, sugar, melted butter.

In a separate bowl, combine the flour, baking powder, baking Add to the pumpkin mixture, and mix until smooth.

Stir in the chocolate chips and, if you wish, nuts.

Drop from a teaspoon onto a lightly greased baking sheet.

Line up about 1½ inches apart.

Bake for ten to 12 minutes, until golden brown.

Cool on baking sheet for two minutes or so. Then remove to a wire rack to finish cooking.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 26g (0.9 oz)
Amount per Serving
Calories 76740% of calories from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 16g 82%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 482mg 20%
Total Carbohydrate 36g 36%
Dietary Fiber 5g 21%
Sugars g
Protein 24g
Vitamin A 206% Vitamin C 5%
Calcium 10% Iron 27%
* based on a 2,000 calorie diet How is this calculated?


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