Positions 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|
|Calories from Fat: 305 (47%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 652
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