Light & Fluffy Pumpkin Chocolate Chip Cookies
photo by SweetsLady
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
120 cookies
- Serves:
- 60
ingredients
- 1 1⁄4 cups margarine
- 3 cups sugar
- 2 eggs, beaten
- 1 (16 ounce) can pumpkin
- 1 (12 ounce) package chocolate chips, and
- 6 ounces butterscotch chips or 6 ounces chocolate chips
- 6 cups sifted flour
- 3 teaspoons cinnamon
- 1 1⁄4 teaspoons pumpkin pie spice
- 3 teaspoons baking soda
- 1 1⁄4 teaspoons cream of tartar
- 1 cup chopped nuts
directions
- 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.
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Reviews
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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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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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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.
RECIPE SUBMITTED BY
weekend cooker
United States
<p>Hello everyone, My name is Doug and I am the host of I recommend tag.I am in my early 40's, I am married, with two children. Michael 14, and katherine 10 . I started to learn to cook, after I got married, when my wife started working nights, and I couldn't get around because I had my entire left leg rebuilt. I just completed remodeling my entire house, and am very active at volunteering at my childrens schools.<br />Rating System <br />5 stars- Outstanding (4 out 4 ) in family enjoyed. <br />4 stars - Very good (3 out of 4) in family enjoyed. Will make no adjustments. <br />3 stars - good, might consider an adjustment <br />2 stars- Okay- will make adjustment <br />1 star- debatable I will make again, would with right adjustment <br />0 stars - Will not attempt again.</p>