“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.”
READY IN:
30mins
SERVES:
24
YIELD:
2 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 300 degrees.
  2. Cream butter and sugar together until light and fluffy.
  3. Beat in egg, pumpkin and vanilla(mixture will look slightly curdled).
  4. Mix and sift flour, baking powder, baking soda, salt, and nutmeg, and cinnamon.
  5. Add to creamed mixture and mix well.
  6. Add chocolate chips and mix thoroughly.
  7. Using a large ice cream scoop, scoop cookies onto ungreased baking sheet (do not crowd cookie dough, since it will spread).
  8. Bake at 300 degrees around 22 to 24 minutes.
  9. Remove from oven, let sit on cookie sheet for a minute or so, then place cookies on racks to cool.

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