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Pumpkin Chocolate Chip Cookies

 
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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.

Yield

60

servings

Prep

10

min

Cook

12

min

Ready

30

min

Low Cholesterol, Trans-fat Free, Low Sodium
 

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.

 

* 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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