Pumpkin-Chocolate Chunk Cookies

28 42 servings, 1 cookie (26 g) each
Recipe By
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Prep Time
15
min.
Total Time
28
min.
Servings

42 servings, 1 cookie (26 g) each

What You Need

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Make It

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  • Heat oven to 375°F.
  • Mix flour, baking soda and salt. Beat butter, sugars and pumpkin spice in large bowl with mixer until light and fluffy. Add egg, pumpkin and vanilla; mix well. Gradually beat in flour mixture until blended. Stir in chocolate and nuts.
  • Drop by heaping tablespoonfuls, 2 inches apart, onto baking sheets.
  • Bake 12 to 13 min. or until lightly browned. Cool on baking sheets 1 min.; remove to wire racks. Cool completely.

How to Measure Brown Sugar

When measuring brown sugar, pack firmly into a dry measuring cup and level off for an accurate measurement.

How to Use and Store Leftover Pumpkin

Spoon leftover canned pumpkin into ice cube trays; freeze several hours or until firm. Remove cubes from trays; place in resealable freezer-weight plastic bag. Store in freezer for later use in muffin or pancake batters. Or, add to your favourite hot prepared chili, soup or stew.

Servings

  • 42 servings, 1 cookie (26 g) each

Nutritional Information

Serving Size 42 servings, 1 cookie (26 g) each
AMOUNT PER SERVING
Calories 110
% Daily Value
Total fat 6g
Saturated fat 3g
Cholesterol 15mg
Sodium 85mg
Carbohydrate 13g
Dietary fibre 1g
Sugars 7g
Protein 2g
   
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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