PUMPKIN CHOCOLATE CHIP COOKIES
Bring a taste of fall to a dessert favorite by baking Food Network's Pumpkin Chocolate Chip Cookies recipe with canned pumpkin puree and spices.
Provided by George Duran
Categories dessert
Time 32m
Yield 60 cookies
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.
- Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
PUMPKIN CHOCOLATE CHIP COOKIES - KING ARTHUR FLOUR
This was the featured recipe in an email from KAF this morning. The pictures are entirely too cute on the website www.kingarthurflour.com - you have to check them out! "These happy pumpkin cookies are the perfect Halloween Treat! Pumpkin and chocolate chips make a great pair for Halloween. Add some strategically placed chips when the cookies come out of the oven for eyes, then drizzle the glaze for stripes, and you have the perfect party snack without a lot of fuss. For more grownup tastes, add the optional orange zest. You can see the steps for putting this cookie together at our baker's banter blog."
Provided by senseicheryl
Categories Drop Cookies
Time 28m
Yield 5 dozen cookies, 60 serving(s)
Number Of Ingredients 18
Steps:
- For the cookies: Preheat the oven to 375°F Spray baking sheets with cooking spray or line with parchment paper. Set aside.
- Whisk together the flour, baking powder, soda, salt and spices in a medium bowl. Set aside.
- With an electric mixer set on medium speed, cream together the butter and sugars. Scrape down the sides of the bowl, then add the pumpkin, eggs, vanilla and orange zest, beating well to blend.
- Slowly add the dry ingredients, beating well to blend. Stir in the chocolate chips and walnuts.
- Using a tablespoon scoop, drop the dough onto the prepared baking sheets. Bake on the middle oven rack for about 18 minutes, until edges are lightly browned. Let cool on the baking sheets 5 minutes before transferring to racks to cool.
- While the cookies are still warm, press two chocolate chips into the cookie to make eyes for the pumpkin.
- For the glaze: Stir together the sugar, milk and vanilla until the glaze is smooth. Dip the tops of the cookies in the glaze and put back on the racks to set, or drizzle in a pumpkin pattern.
Nutrition Facts : Calories 114, Fat 6.3, SaturatedFat 3.1, Cholesterol 15.3, Sodium 40.6, Carbohydrate 14.4, Fiber 0.7, Sugar 9.6, Protein 1.4
PUMPKIN CHOCOLATE CHIP COOKIES III
If you like pumpkin pie and chocolate, you'll love these cookies. I think they taste best when they are cold from the refrigerator.
Provided by Jennifer
Categories Fruits and Vegetables Vegetables Squash
Yield 24
Number Of Ingredients 13
Steps:
- Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
- Add vanilla, chocolate chips and nuts.
- Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 26.6 g, Cholesterol 7.8 mg, Fat 10.7 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 170.9 mg, Sugar 16.5 g
AMY'S PUMPKIN CHOCOLATE CHIP COOKIES
I've been making these cookies ever since I was a little girl. They are so good and moist! I usually use home-canned pumpkin, but if you are using store-canned pumpkin, just add 2 tablespoons of water to the recipe. Makes 30 large cookies. Enjoy!
Provided by Amiable
Categories Drop Cookies
Time 20m
Yield 30 cookies
Number Of Ingredients 11
Steps:
- Mix sugar, pumpkin, oil and egg.
- Add vanilla.
- Mix dry ingredients and then add to pumpkin mixture. I usually cheat and just add directly to pumpkin mixture.
- Add chocolate chips and mix.
- Spoon onto pans, cook at 375 for 10-12 minutes. Makes 30 cookies.
Nutrition Facts : Calories 119.3, Fat 5.6, SaturatedFat 1.5, Cholesterol 6.2, Sodium 108.2, Carbohydrate 17, Fiber 0.6, Sugar 9.8, Protein 1.4
CHOCOLATE CHIP PUMPKIN COOKIES
Delicious cake type drop cookie. A family favorite and so easy to make.
Provided by Diane
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 84
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 84.2 calories, Carbohydrate 11.2 g, Cholesterol 4.4 mg, Fat 4.1 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 1.1 g, Sodium 70.9 mg, Sugar 6.1 g
LIGHT & FLUFFY PUMPKIN CHOCOLATE CHIP COOKIES
These are so light and fluffy. This recipe will make 10 dozen, so it is a bargain saver, and you can freeze some. With fall approaching this is an ideal recipe.
Provided by weekend cooker
Categories Dessert
Time 35m
Yield 120 cookies, 60 serving(s)
Number Of Ingredients 12
Steps:
- Cream margarine and sugar.
- Stir in eggs, pumpkin,chips, and nuts and mix well.
- In a separate bowl, combine dry ingredients.
- Gradually stir dry ingredients into pumpkin mixture, and mix well.
- Drop by TEASPOON onto greased cookie sheet.
- Bake at 350°F for 12-15 minutes.
- DO NOT OVERBAKE.
Nutrition Facts : Calories 179, Fat 7.8, SaturatedFat 2.7, Cholesterol 6.2, Sodium 128.5, Carbohydrate 26.4, Fiber 1, Sugar 15.2, Protein 2.3
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PUMPKIN CHOCOLATE CHIP COOKIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.6/5 (208)Category Cookies
- Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla and blotted pumpkin until smooth. Set aside.
- Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 cup semi-sweet chocolate chips. The chips may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is imperative for this recipe.
- Remove dough from the refrigerator. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Roll the dough into balls, about 1.5 Tablespoons of dough each. Using the back of a spoon, slightly flatten the tops of the dough balls. (Without doing so, the cookies may not spread.)
CHOCOLATE CHIP COOKIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (458)Calories 150 per servingTotal Time 36 mins
- Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets., In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy., Beat in the egg, again beating until smooth.
- Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined., Mix in the flour, then the chips., Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread., For enticing salty-sweet flavor, sprinkle a touch of sea salt atop the cookies before putting them in the oven, if desired. , Bake the cookies for 11 to 12 minutes, until their edges are chestnut brown and their tops are light golden brown, almost blonde., Remove the cookies from the oven, and cool on the pan until they've set enough to move without breaking.
- Repeat with the remaining dough., Store cookies, well wrapped, at room temperature for up to 5 days; freeze for longer storage.
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