Pumpkin Chocolate Chip Cookies
81
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.
Ingredients
| 1 ½ | cups |
butter
no substitutes, softened |
|
| 2 | cups |
brown sugar
packed |
* |
| 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
ground |
|
| 1 | teaspoon |
salt
|
|
| 2 | cups |
chocolate chips (semi-sweet)
|
* |
Directions
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.
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?
