Lexi W’s Pumpkin Chocolate Chip Cookies modified from Food Network


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Serves 60 cookies | Prep Time 15 min. | Cook Time 32 min.

Why I Love This Recipe

I choose Pumpkin Chocolate Chip Cookies because my grandma has made these cookies every year, and they were so good so I want to spread this with others. CHEMISTRY INFORMATION: (the chemical formula is with the ingredients) The heterogeneous mixtures are the eggs, the batter when it’s not cooked, and the cookies after they’re cooked. The homogeneous mixtures are butter, all-purpose flour, and pumpkin puree. The pure substances are baking soda (NaHCO3), salt (NaCI), and white sugar (C12H22O11). Some physical changes in the procedure are mixing the ingredients together, and separating the batter into little balls. Some chemical changes are when you bake the cookies and they make a new smell. Another chemical change is the the cookies puff up when you’re cooking them. NUTRITIONAL INFORMATION PER COOKIE: calories:106, total fat: 5g, 1g of fiber, 1g of protein, 9g of sugar, Carbs:14g, sat fat: 3g, cholesterol: 16mg.

Submitted by: "Alexis W."


Ingredients You'll Need

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar(C12H22O11)
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda(NaHCO3)
1/2 teaspoon salt(NaCI)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semi sweet


Directions

Nonstick cooking spray or parchment paper Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper. Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.


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