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    You are in: Home / Recipes / Pumpkin Chocolate Chip Cookies Recipe
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    Pumpkin Chocolate Chip Cookies

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on November 17, 2010

      These are pretty good cookies, but I think the instructions should be changed a little. Instead of stirring in the flour mixture after the chocolate chips and nuts are added, I would blend it in after the eggs and pumpkin, and then stir in the chips and nuts. This made a dense but sticky dough. The cookies are puffy and have excellent flavor. I used Hersheys pieces instead of plain chips. Thanks for posting!

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    • on October 11, 2010

      These are so yummy! I also used all chocolate chips instead of nuts. I also made with 1/2 whole wheat flour and butter instead of margarine. The cookies were so soft. I scooped all of the dough out with a cookie scoop and froze most. Thank you for sharing!

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    • on November 04, 2009

      These were pretty good! Warning, it makes a LOT!! Even with doing a half a batch, I ended up with a ton leftover (though the people at work have liked that, since I brought the rest in there!). Used all chocolate chips, and omitted the nuts (personal preference).

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    • on November 10, 2008

      Tagged in 123. This made 150, using my small Pampered Chef cookie scoop. They don't spread out, so I could get more in a pan. I used freshly ground soft wheat, Sucanat, 8 oz Ghir. bittersweet chips and no nuts. If I had used the full amount of chips (missed the 12 oz), it would have made more. My kids loved the dough. I had to bake 16-17 minutes to get them firm enough. Maybe if I used more flour (you're supposed to add an addt'l 1/4 C per cup of white flour) they would be firmer. Tasted great. My DH is taking some to work for co-workers.

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    • on October 22, 2008

      These are so good, I had to slap myself on the hand from just not eating the dough first :) Once I put the ingredients together, and popped into the oven, the aromatics of the pumpkin, chocolate chips and cookies baking, could of knocked me over with delight I had to resist wanting to grab them out of the oven before being done. I used Smart Balance buttery sticks, and E-Ner-G egg replacer as I wanted these to be also eaten by my vegan son. (Ghirardelli sells a great semi-sweet chocolate chip(s) that are vegan. I had chopped walnuts from our walnut tree and these were beyond fabulous! I iced these with some Vanilla icing, that I colored orange. How great are these?? Well a *MUST* try for all. Update: I made some orange frosting (white +2 drops red food coloring + 4 drops of yellow) and did a basic icing/decorating with mini chocolate chips) for Halloween. Absolutely splendid weekend! Thanks for posting these, weekend! Made for *Potluck* Tag Game. Fall 2008.

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    Nutritional Facts for Pumpkin Chocolate Chip Cookies

    Serving Size: 1 (47 g)

    Servings Per Recipe: 60

    Amount Per Serving
    % Daily Value
    Calories 162.1
     
    Calories from Fat 53
    32%
    Total Fat 5.8 g
    9%
    Saturated Fat 2.3 g
    11%
    Cholesterol 6.2 mg
    2%
    Sodium 106.4 mg
    4%
    Total Carbohydrate 26.3 g
    8%
    Dietary Fiber 0.9 g
    3%
    Sugars 15.2 g
    60%
    Protein 2.3 g
    4%

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