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Pumpkin Chocolate Chip Cookies
SUBMITTED BY:
Marietta Slater
"'I'm one of the cooking project leaders for my daughter's 4-H club, where these soft delicious cookies were a great hit with the kids,' reports Marietta Slater of Augusta, Kansas."
RECIPE RATING:
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PREP TIME
10 Min
COOK TIME
15 Min
READY IN
25 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 cup butter or margarine, softened
3/4 cup packed brown sugar
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup canned or cooked pumpkin
1 1/2 cups semisweet chocolate chips
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DIRECTIONS
In a mixing bowl, cream butter and sugars. Beat in egg and vanilla. combine flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. Fold in chocolate chips. Drop by tablespoonfuls onto greased baking sheets. Bake at 350 degrees F for 12-13 minutes or until lightly browned.
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REVIEWS
Reviewed on Oct. 14, 2006 by Emily
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Emily
Oct. 14, 2006
Taste great! The dough was really sloppy, though. After seeing how the first sheet turned out I added more flour and made the cookies smaller.
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5 users found this review helpful
Taste great! The dough was really sloppy, though. After seeing how the first sheet turned out...
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Reviewed on Apr. 13, 2008 by
Baxter5
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Baxter5
Apr. 13, 2008
Very good cookies. Moist and delicious. We skipped the oats and used 1/2 cup flour instead.
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4 users found this review helpful
Very good cookies. Moist and delicious. We skipped the oats and used 1/2 cup flour instead.
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Reviewed on Oct. 7, 2006 by
Dee
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Dee
Oct. 7, 2006
A delicious way to use up that "other" cup of canned pumpkin. I used 1 cup of whole wheat flour, white chips and sprinkled them with cinnamon sugar before baking. Very Good!
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4 users found this review helpful
A delicious way to use up that "other" cup of canned pumpkin. I used 1 cup of whole wheat...
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Reviewed on Dec. 21, 2007 by
3peaspod
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3peaspod
Dec. 21, 2007
Loved the cookies, I did leave out the oatmeal and in place added about 1/2 cup of extra flour. I also added a little nutmeg. They turned out great and all my friends loved them.
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2 users found this review helpful
Loved the cookies, I did leave out the oatmeal and in place added about 1/2 cup of extra...
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Reviewed on Oct. 30, 2008 by
c®y$~t@L
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c®y$~t@L
Oct. 30, 2008
This Recipe is very easy to follow, didn't change a thing. LOVED these cookies!! even 3 days later.. still very moist and very good!! I liked that they didnt turn hard. Thanks! Its a keeper for sure
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1 user found this review helpful
This Recipe is very easy to follow, didn't change a thing. LOVED these cookies!! even 3 days...
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Reviewed on Oct. 17, 2008 by Kisten.Newman
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Kisten.Newman
Oct. 17, 2008
I didn't change anything, but I did add a half tsp. of salt and I'm glad I did. I like these because they're not as cakey as other pumpkin cookies. I'm just trying to figure out why nobody wants to use oats?
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1 user found this review helpful
I didn't change anything, but I did add a half tsp. of salt and I'm glad I did. I like these...
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Reviewed on Jul. 11, 2008 by
Liz
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Liz
Jul. 11, 2008
These were yummy and soft. I added 1 cup of soy flour and 1 cup of w.w. flour in place of the all purpose. I also added 1/4 cup of ground flax seeds. I used the splenda sugars in place of the normal sugars. Lastly, I reduced the amount of butter I used to 1/4 cup and added 1/2 cup more pumpkins to replace the moisture. For a personal twist, instead of 1 1/2 cup of chocolate chips, I added 3/4 cup of chocolate chips and 1/2 cup of toffee chips for variety. The cookies were still decadent but the substitutions helped me enjoy them with less guilt!
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1 user found this review helpful
These were yummy and soft. I added 1 cup of soy flour and 1 cup of w.w. flour in place of the...
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Reviewed on Nov. 14, 2007 by Renee
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Renee
Nov. 14, 2007
Perfect! Didn't have to change a thing:)
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1 user found this review helpful
Perfect! Didn't have to change a thing:)
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