68
Submitted by Roxygirl in Colorado
"The secret to these cookies is baking them at a low temperature.They are dense like a scone, with a cake-like inside. Recipe from "The Market" in Denver. My teenaged son LOVES these! Tip: I flatten the cookies slightly with a greased bottom of a measuring cup, about halfway through baking, which produces a flatter cookie."
photo by frostingnfettuccine 
- Ready In:
- 30mins
- Ingredients:
- 12
- Yields:
-
2 dozen
- Serves:
- 24
Advertisem*nt
ingredients
- 1⁄2 cup butter
- 1 1⁄2 cups sugar
- 1 egg
- 1 cup canned pumpkin
- 1 teaspoon vanilla
- 2 1⁄2 cups flour
- 1 teaspoon baking soda
- 3⁄4 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 3⁄4 cup chocolate chips
Advertisem*nt
directions
- Preheat oven to 300 degrees.
- Cream butter and sugar together until light and fluffy.
- Beat in egg, pumpkin and vanilla(mixture will look slightly curdled).
- Mix and sift flour, baking powder, baking soda, salt, and nutmeg, and cinnamon.
- Add to creamed mixture and mix well.
- Add chocolate chips and mix thoroughly.
- Using a large ice cream scoop, scoop cookies onto ungreased baking sheet (do not crowd cookie dough, since it will spread).
- Bake at 300 degrees around 22 to 24 minutes.
- Remove from oven, let sit on cookie sheet for a minute or so, then place cookies on racks to cool.
Advertisem*nt
Reviews
-
I have made these cookies TWICE already and they are so so yummy! The only adjustments I did was 1 cup of chocolate chips (semi-sweet) and I added a dash more nutmeg than called for because I like a little more of that spice flavor, adds to the holiday season! AND I baked at 350 for 12 minutes-they come out perfect promise!, GREAT cookies!
-
Excellent recipe--I used only 1/2 to 3/4 tsp of nutmeg and tripled the amount of chocolate chips! I also used a smaller scoop and ended up with about 4 dozen cookies. A 24-minute bake time yielded perfect cookies!
-
Too sweet, like an ordinary chocolate chip cookie with some pumpkin flavor. Very disappointed.
-
The Kids and DH loved it. I also used brown sugar instead of white and a little less than in the recipe and it was sweet enough. Will make these a lot!
-
These were delicious! They were a very big hit at my Thanksgiving dinner. The only thing I changed in this recipe was brown sugar instead of white sugar.
see 58 more reviews
Advertisem*nt
Tweaks
-
These are SO good! More on the cakey side which I really like. I used big chunks of chocolate to get those chocolate puddles. Chop up the chocolate and add it to the batter like it says in the recipe, but then after you shape the cookie dough place a large chocolate chunk right on top. When they come out of the oven just smear the chocolate with a spoon. Perfect decadent afternoon treat!
-
Pretty goood - they didn't last long enough to take pictures LOL! They were too sweet for my taste, so I will reduce the sugar to 1 cup when I make these again. The combination of pumpkin and chocolate is nice. I replaced one cup of ap flour with ww pastry flour, and did not think the texture suffered.
-
These are great cookies, I was looking for a way to use up a bunch of pumpkin and this was it! I'm going to add these to my Christmas baking this year with white chocolate chips instead of the dark chocolate ones. I added a bit more pumpkin to mine because I wanted a good pumpkin taste. I also added 1/4 cup more butter because other reviewers said it was too dry. Mine turned out perfect. Plump little cakey cookies. Delicious.
-
These are delicious!! I used 1 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, and 3/4 C brown sugar and 3/4 C white sugar instead of all white sugar. I also used 1 C carob chips in place of chocolate chips (only because I just discovered carob chips and have a new obsession...). They turned out wonderful! I'm sure my roommates will enjoy them when they come back home as well :)
-
These are really good! I cut down on the sugar by 1/2 cup, then added some agave nectar instead. (I'm experimenting with agave because of it's lower glycemic index). Then I increased the flour by about 1/4 cup. They came out great, next time I plan to tweak it a some more. I also used 1/2 cup white chocolate chips and 1/4 cup semi-sweet, then baked them in a convection oven at 300 degrees for 15 minutes. Thanks for the yummy recipe!
RECIPE SUBMITTED BY
Hi everybody,I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.
Advertisem*nt
Advertisem*nt
Advertisem*nt
YOU'LL ALSO LOVE
View All Recipes
