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Pumpkin Chocolate Chip Cookies


Perfect in the fall when pumpkins start appearing in the markets. The cookies turn out cake-like and golden. The gentle mix of pumpkin and cinnamon works well with the chocolate chips.













Low Cholesterol, Trans-fat Free, Low Sodium


1 ½ cups butter
no substitutes, softened
2 cups brown sugar
1 cup sugar
15 ounces canne pumpkin purée
solid pack
1 large eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
2 cups oats, quick cooking
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 cups chocolate chips (semi-sweet)


Preheat oven to 350℉ (180℃).

In a large mixing bowl, cream butter and sugars.

Beat in the pumpkin, egg and vanilla.

Combine the flour, oats, baking soda, cinnamon and salt in a separate bowl.

Gradually mix the dry with the wet mixture.

Fold in the chocolate chips.

On un-greased cookie sheets, drop by tablespoonfuls about two inches apart.

Bake for 10 to 12 minutes until lightly golden brown.

Remove to wire racks to cool.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 27g (1.0 oz)
Amount per Serving
Calories 9248% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 92mg 4%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 2%
Sugars g
Protein 3g
Vitamin A 26% Vitamin C 1%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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