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Steps
1
In large bowl, mix all ingredients except chocolate chunks until soft dough forms. Stir in chocolate chunks. Refrigerate 30 minutes.
2
Heat oven to 350°F. Onto ungreased cookie sheets, drop dough by heaping tablespoonfuls about 2 inches apart.
3
Bake 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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We love making these cookies with chocolate chips, but using chocolate chunks can offer a unique look. Most grocery stores sell chocolate chunks, but if you can’t find them, an easy way to create chunks is by chopping a chocolate baking bar into pieces.
This recipe includes 1/8 teaspoon of ground red pepper (cayenne) but feel free to omit this ingredient, if desired. It’s not overwhelming, it just enhances the warming effects from the pumpkin pie spice.
So, what’s pumpkin butter? It’s often sold during the fall season at most grocery stores near the jams and jellies. If you can’t find it in store, try searching online. Or, try making your own! Here’s Betty’s recipe for pumpkin butter.
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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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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