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Pumpkin Chocolate Chip Cookies
ellie_ · food.com · Original Recipe
These are different for after school snack or desserts in October. Recipe source: Bon Appetit (November 1986)
2
chewiness
3
crispiness
2
cakeyness
3
thickness
2
spread
2
richness
2
sweetness
2
complexity
balancedclassic
Ingredients
butter(room temperature)0.5 cup (114g)
sugar1.5 cup (210g)
canned pumpkin1 cup (140g)
egg(beaten)1 each (50g)
vanilla1 tsp (3g)
flour2.5 cup (350g)
baking soda1 tsp (6g)
baking powder1 tsp (5g)
cinnamon1 tsp (3g)
nutmeg1 tsp (3g)
salt0.5 tsp (2g)
chocolate chips(6 ounce)1 package (30g)
nuts(if desired)0.5 cup (70g)
Total dough weight985g
Process
- Mixing
- creaming
- Butter
- browned
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 20-22 min
- Chill
- None
- Yield
- ~6 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 2.1. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat3.08 (93th percentile)
Flour:Sugar1.67 (78th percentile)
Brown:White Sugar0 (12th percentile)
Egg:Flour0.14 (26th percentile)
Chocolate:Flour0.09 (10th percentile)
Fat %11.5 (18th percentile)
Sugar %21.3 (64th percentile)
Hydration0.14 (21th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
3.08
Flour:Sugar
1.67
Brown:White Sugar
0
Egg:Flour
0.14
Chocolate:Flour
0.09
Fat %
11.5
Sugar %
21.3
Flour %
35.5
Hydration
0.14