Pumpkin-Chocolate Chunk Cookies

Take your chocolate chip cookie and add a cup of fall's favorite ingredient -- pumpkin! This pumpkin cookie recipe makes 60, but you can store them at room temperature for three days or in the freezer for three months. They're a great freezer cookie to have on hand for the holidays.

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3.5 by 13 people

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  • Makes: 60 servings
  • Serving Size: 1 cookie
  • Makes: about 60 cookies
  • Prep: 25 mins
  • Bake: 10 mins 350°F per batch
  • Cool: 2 mins per batch

Pumpkin-Chocolate Chunk Cookies

Directions

  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. In a medium bowl combine all-purpose flour, whole wheat flour, baking soda, pumpkin pie spice, and salt; set aside.
  2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture and the chocolate.
  3. Drop dough in 2-tablespoon mounds 2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes or until edges are light brown. Cool on cookie sheets for 2 minutes. Transfer to a wire rack and let cool.

From the Test Kitchen

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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Nutrition Facts (Pumpkin-Chocolate Chunk Cookies)

  • Per serving:
  • 111 kcal ,
  • 5 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 15 mg chol. ,
  • 85 mg sodium ,
  • 15 g carb. ,
  • 1 g fiber ,
  • 10 g sugar ,
  • 1 g pro.

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