There’s nothing that answers those sweet tooth cravings better than a hot-from-the-oven chocolate chip cookie. With their crisp outer edges, melty chocolate pockets and soft, buttery centers—what’s not to love? But every year when the leaves start to change color and the air gets cooler, the craze for pumpkin begins. Pumpkin pancakes, pumpkin bars, pumpkin bread and now, pumpkin chocolate chip cookies! This easy recipe starts with a pouch of Betty’s chocolate chip cookie mix and uses pumpkin butter and pumpkin pie spice for the ultimate fall cookie. Pumpkin butter lends the cookie a tender and melt-in-your-mouth effect, while the pumpkin pie spice adds the warming flavors of the season!
Pumpkin Chocolate Chip Cookies
- Prep Time 25 min
- Total 60 min
- Servings 30
- Ingredients 8
Ingredients
- 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
- 1/2 cup butter or margarine, softened
- 1/2 cup pumpkin butter
- 1 tablespoon pumpkin pie spice
- 2 teaspoons water
- 1/8 teaspoon ground red pepper (cayenne)
- 1 egg, slightly beaten
- 1 bag of semisweet chocolate chips
Instructions
-
Step1In large bowl, mix all ingredients except chocolate chunks until soft dough forms. Stir in chocolate chunks. Refrigerate 30 minutes.
-
Step2Heat oven to 350°F. Onto ungreased cookie sheets, drop dough by heaping tablespoonfuls about 2 inches apart.
-
Step3Bake 8 to 11 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool at least 5 minutes before serving.
Nutrition
160
Calories
8g
Total Fat
1g
Protein
23g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 160
- Total Fat
- 8g
- 0%
- Saturated Fat
- 4g
- 0%
- Sodium
- 80mg
- 0%
- Total Carbohydrate
- 23g
- 0%
- Dietary Fiber
- 1g
- 0%
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 1 Other Carbohydrate; 1 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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