Pumpkin Chocolate Chip Cookies Ii Food
PUMPKIN CHOCOLATE CHIP COOKIES
I'm one of the cooking project leaders for my daughter's 4-H club, where these soft, delicious cookies were a great hit with the kids. -Marietta Slater, Augusta, Kansas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips. , Drop by tablespoonfuls onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 112 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 68mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
PUMPKIN CHOCOLATE CHIP COOKIES II
These Pumpkin Chocolate Chip Cookies are a MUST TRY this Fall!
Provided by Ashton
Categories All Recipes
Number Of Ingredients 11
Steps:
- Preheat the oven to 375ºF. Whisk together the pumpkin puree, sugar, oil, and vanilla. Add the flour, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon. Gently fold the dry ingredients in with a rubber spatula. Fold in the chocolate chips. Scoop out 1/4 cup dough for each cookie, about 6 cookies per baking sheet (baking sheets should be lined with parchment paper or a silicone baking mat). Bake for 15 minutes and let cool completely on baking sheet. Do not store until completely cooled. Store for up to two days in a sealed container.
PUMPKIN CHIP COOKIES
These golden cakelike cookies are my favorite, especially around the holidays. They disappear quickly from my dessert trays. The subtle pumpkin and cinnamon flavors pair nicely with chocolate chips. -Tami Burroughs, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 10 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Beat in pumpkin. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into creamed mixture. Stir in oats and chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 76 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 61mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
PUMPKIN CHOCOLATE CHIP COOKIES I
You will be glad you tried this unique combination of nuts, chocolate, spices, and pumpkin.
Provided by Beth
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
- Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.
Nutrition Facts : Calories 95.5 calories, Carbohydrate 14.1 g, Cholesterol 3.9 mg, Fat 4.2 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 1.3 g, Sodium 99.1 mg, Sugar 8.4 g
PUMPKIN COOKIES II
Make and share this Pumpkin Cookies II recipe from Food.com.
Provided by Tonkcats
Categories Drop Cookies
Time 35m
Yield 36 cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 350F and grease cookie sheet.
- Sift dry ingredients together into a large bowl.
- In another bowl, beat butter and sugar together until fluffy; add remaining ingredients.
- Add batter to dry ingredients and mix well.
- Drop by spoonfuls on prepared cookie sheet and bake for 10 to 15 minutes. (ovens will vary).
Nutrition Facts : Calories 109.2, Fat 5.4, SaturatedFat 3.3, Cholesterol 19.4, Sodium 115.2, Carbohydrate 14.7, Fiber 0.6, Sugar 8.2, Protein 1.1
PUMPKIN OATMEAL COOKIES II
Super-simple recipe that results in soft, cakey cookies. I started making these for a quick breakfast item after realizing just how much I was spending on my morning Clif bar. If you aren't so hot on Craisins, feel free to omit them. Stored in an airtight container, these will last about a week.
Provided by elastigirl
Categories Drop Cookies
Time 1h15m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 13
Steps:
- Mix together oats, milk, and pecans in a bowl and set aside.
- Mix together brown sugar, egg whites, pumpkin, and vanilla in a large mixing bowl.
- Add flour, baking soda, salt, and pumpkin pie spice, and stir well to combine.
- Add oat mixture and cranberries and stir well (the cookie dough will look like lumpy oatmeal).
- Drop batter by tablespoonfuls onto cookie sheets sprayed with non-stick spray or lined with parchment paper. Flatten each cookie slightly with a fork or spatula.
- Bake at 350 degrees for 13 minutes.
Nutrition Facts : Calories 84.4, Fat 1.6, SaturatedFat 0.3, Cholesterol 5.1, Sodium 110.2, Carbohydrate 15.9, Fiber 1.6, Sugar 6.2, Protein 2.5
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