PUMPKIN CHOCOLATE CHIP COOKIES {HONEY-SWEETENED}
These soft and tender pumpkin chocolate chip cookies have a delicious melt-in-your-mouth texture that really can stand in competition with the best of their kind. Honey-sweetened with options for including whole-grain flour, these cookies are pretty much amazing in every way.
Provided by Heather @ thecookstreat.com
Time 26m
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F. Line a large rimmed baking sheet with parchment paper and set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer with paddle attachments, cream together softened butter and raw honey 2-3 minutes until light and fluffy. Add vanilla, pumpkin puree, and water and mix until combined.
- In a separate medium bowl, add flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves and whisk until combined.
- Add the dry ingredients to the wet ingredients and the chocolate chips on top. Stir to combine just until the flour is mixed in, being careful not to overmix.
- Scoop the soft dough with a spoon in heaping tablespoonfuls (I use a #40 cookie scoop) onto the parchment-lined baking sheet.
- Bake in preheated oven for 10-11 minutes or until edges of cookies are set but cookies are still soft in the center. Let them cool for 3-4 minutes on baking sheet before removing to wire rack to cool completely. If cookies bake too long they will still be good but have a little bit more of a cakey texture.
PUMPKIN-HONEY CHOCOLATE CHIP COOKIES
Soft, plump cookies packed with pumpkin, grated carrot and chocolate chips. So easy to make and not too sweet. Created for RSC Lucky #13. Thanks to reviewer input I've clarified the portioning of batter & I'd like to note that these are basically a "muffin top" instead of a crispy cookie. If you like the tops of the muffins but find the bottoms too dry, look no further! This is a great alternative to throwing out or gagging down a dry muffin bottom. lol BTW - Nothing against muffins, which I love in whole & make often. ;)
Provided by Tinkerbell
Categories Drop Cookies
Time 35m
Yield 42 2 1/2 inch cookies, 14 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl, combine flour, sugar, spices, baking soda, baking powder & salt.
- In medium bowl, whisk eggs lightly. Stir in pumpkin, grated carrot, honey & melted butter. Whisk until combined then stir in the chocolate chips.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Don't over mix.
- Spread a sheet of parchment paper over cookie sheets & drop 1 Tablespoon of batter for each cookie about 2-3 inches apart on parchment.
- Bake at 350 degrees for 15 minutes, then cool on cookie sheet for about 5 minutes before removing to wire racks to cool the rest of the way.
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 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
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
HONEY CHOCOLATE CHIP COOKIES
A good friend, who shares my love of cooking, gave me this recipe about 5 years ago. I don't know where she got it. Everyone who tastes the cookies, loves them. The recipe has no eggs and for those with gluten allergies, they work fine with rice flour. Do let people know they are made with honey; some people are deathly allergic to it.
Provided by Maeve R
Categories Drop Cookies
Time 45m
Yield 24-36 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 300°F.
- Mix flour, baking soda and salt in a separate bowl.
- Cream honey, sugar and butter together until smooth, add vanilla just before you finish with the sugar and butter.
- Add flour mixture and beat until just smooth. Do NOT overbeat or the cookies will be too soft. (Trust me.)
- Add chocolate chips.
- Drop on cookie sheets about 2 inches apart.
- Bake for 20 minutes (If you have a convection oven, they will be done in about 12 minutes.).
- Let them cool on the pans unti you can lift them off with a spatula to cooling racks.
Nutrition Facts : Calories 121.2, Fat 6, SaturatedFat 3.7, Cholesterol 10.2, Sodium 93.9, Carbohydrate 17.4, Fiber 0.6, Sugar 11.7, Protein 1
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