Comida Kraft
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Pumpkin-Chocolate Chunk Cookies

(13) 12 Reviews
Prep Time
Total Time

42 servings, 1 cookie each

Chocolate chips get a new stage to shine on in these yummy, moist and spicy Pumpkin-Chocolate Chunk Cookies.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Mix flour, baking soda and salt. Beat butter, sugars and pumpkin spice in large bowl with mixer until light and fluffy. Add egg, pumpkin and vanilla; mix well. Gradually beat in flour mixture until well blended. Stir in chocolate and nuts.
  • Drop by heaping tablespoonfuls, 2 inches apart, onto baking sheets.
  • Bake 12 to 13 min. or until lightly browned. Cool on baking sheets 1 min.; remove to wire racks. Cool completely.


These unique chocolate chip cookies can be enjoyed on a special occaison.


Substitute 4 coarsely chopped squares BAKER'S Semi-Sweet Chocolate for the chocolate chunks.

Pumpkin Pie Spice Substitute

No pumpkin pie spice on hand? No problem! Here's an easy way to make your own. For each 1 tsp. of pumpkin pie spice needed, just combine 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger, 1/8 tsp. ground allspice and 1/8 tsp. ground nutmeg.


  • 42 servings, 1 cookie each

Nutritional Information

Serving Size 42 servings, 1 cookie each
Calories 120
Total fat 6g
Saturated fat 3g
Cholesterol 15mg
Sodium 90mg
Carbohydrate 14g
Dietary fiber 1g
Sugars 7g
Protein 2g
% Daily Value
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • snow4rain |

    These are delicious with a cake like texture.

  • angelzx4 |

    These cookies were soft and delicious with a hint of pumpkin pie! Do you think you could make these into bars? How long would you cook them in a 9X13 dish?

  • askidder |

    The best pumpkin recipe ever!! These cookies came out soft and tasted delicious! They were more of a cake type cookie but they still tasted good and weren't dry at all. I used dark chocolate chips since it was cheaper than the chunks and it was just as good. I will be making these again this weekend for another party. <<< Response from Kraft Kitchens Expert, Lori ~ Thank you for your rating! We encourage you to try this recipe with BAKER’S Chocolate Chunks, which are specially formulated with quality ingredients, providing a deep, rich flavor to your cookie. >>>