Total Time
Prep 10 mins
Cook 20 mins

The secret to these cookies is baking them at a low temperature.They are dense like a scone, with a cake-like inside. Recipe from "The Market" in Denver. My teenaged son LOVES these! Tip: I flatten the cookies slightly with a greased bottom of a measuring cup, about halfway through baking, which produces a flatter cookie.

Ingredients Nutrition


  1. Preheat oven to 300 degrees.
  2. Cream butter and sugar together until light and fluffy.
  3. Beat in egg, pumpkin and vanilla(mixture will look slightly curdled).
  4. Mix and sift flour, baking powder, baking soda, salt, and nutmeg, and cinnamon.
  5. Add to creamed mixture and mix well.
  6. Add chocolate chips and mix thoroughly.
  7. Using a large ice cream scoop, scoop cookies onto ungreased baking sheet (do not crowd cookie dough, since it will spread).
  8. Bake at 300 degrees around 22 to 24 minutes.
  9. Remove from oven, let sit on cookie sheet for a minute or so, then place cookies on racks to cool.


Most Helpful

I have made these cookies TWICE already and they are so so yummy! The only adjustments I did was 1 cup of chocolate chips (semi-sweet) and I added a dash more nutmeg than called for because I like a little more of that spice flavor, adds to the holiday season! AND I baked at 350 for 12 minutes-they come out perfect promise!, GREAT cookies!

LDS Chef Ashlie November 01, 2008

The Kids and DH loved it. I also used brown sugar instead of white and a little less than in the recipe and it was sweet enough. Will make these a lot!

Dorka April 03, 2011

These were delicious! They were a very big hit at my Thanksgiving dinner. The only thing I changed in this recipe was brown sugar instead of white sugar.

Adeelif December 01, 2010

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