Try this Pumpkin Chocolate Chip Cookies recipe, or contribute your own.
Suggest a better descriptionPositions oven racks top and bottom thirds of the oven; preheat to 350. Cover baking sheets with parchment. Whisk flour, baking soda, cinnamon, nutmeat, and salt. Set aside.
Soften butter in a large bowl, using electric mixer at medium speed, about 1 minute. Add both kinds of sugar and beat at medium speed until light and airy, but still somewhat grainy, about 1 minute. Beat the egg and egg white until smooth, then beat in the canned pumpkin and vanilla. Stir in the flour mixture with a wooden spoon. Add chocolate chips.
Drop by rounded tablespoons onto prepared baking sheets spacing about 2 inches apart. Bake for 10 minutes then reverse the baking sheets top and bottom and front and back. Bake 8-12 minutes. Cool on baking sheet for 2 minutes. Then transfer to wire racks.
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Serving Size: 1 Serving (338g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 652 | ||
Calories from Fat: 305 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.9g | 45 % | |
Saturated Fat 20.5g | 103 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 59.5mg | 18 % | |
Sodium 3085.1mg | 106 % | |
Potassium 620.2mg | 16 % | |
Total Carbohydrate 87.1g | 26 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 83g | ||
Protein 10.7g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 652
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