Pumpkin Chocolate Cookies – a delicious recipe with unsalted butter, sugar, egg, pumpkin, vanilla, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
- Preheat the oven to 375.
2
- In a stand mixer, or with a hand-held mixer, beat the butter and sugar until light and fluffy. Beat in the egg, pumpkin, and vanilla extract.
3
- In a medium bowl, combine the flour, baking powder, baking soda, spices, and salt.
4
- Gradually mix the dry ingredients into the butter mixture. Fold in the almonds and chocolate chips.
5
- Pack a 1-oz. cookie scoop (i used ice cream scoop) level with dough and drop the dough onto a greased cookie sheet. Dough is very stiff.
6
- Bake cookies for 8 to 10 (or 17') minutes, rotating the sheet halfway through for even browning. Remove from oven and transfer cookies to wire rack to cool.
7
- Optional melt 1/4 lb bittersweet chocolate in a double boiler until smooth. Using a fork, drizzle the chocolate over the cookies.
2998
kcal
Calories
62
g
Fat
614
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 1 stick unsalted butter, softened, 11/2 c sugar, 1 egg, 1 cup canned pumpkin, and more.
Yes, Pumpkin Chocolate Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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