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 sugar 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 large egg, slightly beaten
- 1 bag (12 oz) semisweet chocolate chips
Instructions
-
Step1
In large bowl, mix all ingredients except chocolate chips until soft dough forms. Stir in chocolate chips. Refrigerate 30 minutes.
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Step2
Heat oven to 350°F. Onto ungreased cookie sheets, drop dough about 2 inches apart.
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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.
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Nutrition
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%
