Recipe by Roxygirl in Colorado
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.
Top Review by LDS Chef Ashlie
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!
- 118.29 ml butter
- 354.88 ml sugar
- 1 egg
- 236.59 ml canned pumpkin
- 4.92 ml vanilla
- 591.47 ml flour
- 4.92 ml baking soda
- 3.69 ml baking powder
- 4.92 ml cinnamon
- 4.92 ml nutmeg
- 1.23 ml salt
- 177.44 ml chocolate chips
Directions See How It's Made
- Preheat oven to 300 degrees.
- Cream butter and sugar together until light and fluffy.
- Beat in egg, pumpkin and vanilla(mixture will look slightly curdled).
- Mix and sift flour, baking powder, baking soda, salt, and nutmeg, and cinnamon.
- Add to creamed mixture and mix well.
- Add chocolate chips and mix thoroughly.
- Using a large ice cream scoop, scoop cookies onto ungreased baking sheet (do not crowd cookie dough, since it will spread).
- Bake at 300 degrees around 22 to 24 minutes.
- Remove from oven, let sit on cookie sheet for a minute or so, then place cookies on racks to cool.