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.
Yield
60 servingsPrep
10 minCook
12 minReady
30 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
butter
no substitutes, softened |
|
| 2 | cups |
brown sugar
packed |
*
|
| 1 | cup |
sugar
|
|
| 15 | ounces |
canned 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)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
butter
no substitutes, softened |
|
| 473 | ml |
brown sugar
packed |
*
|
| 237 | ml |
sugar
|
|
| 433.5 | ml/g |
canned pumpkin purée
solid pack |
|
| 1 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 946 | ml |
all-purpose flour
|
|
| 473 | ml |
oats, quick cooking
|
|
| 1E+1 | ml |
baking soda
|
|
| 1E+1 | ml |
cinnamon
ground |
|
| 5 | ml |
salt
|
|
| 473 | ml |
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.
