Pumpkin Chocolate Chip Cookies

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Excellent Cookies! They don't have a super strong pumpkin taste, so next time I'll add a bit more puree. I did add white chocolate chips and think they are so much better than the chocolate chips!

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This cookies tasted great, but they were super cakey and did not travel well. If you're looking for something to bring somewhere, I wouldn't recommend these. If you're looking for something to eat warm out of the oven, bake away!

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I didn't change a thing and these were amazing!!!!

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Yummy!!!!! These were excellent. I made my own puree (we can't buy canned pumpkin in Singapore. They were so good, we made a second batch shortly after. Two thumbs up!

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Really really good cookies. I used a whole can of pumpkin. They were cake like and not too sweet. Will make again and again.

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I love the pumpkin cookie recipe, it was a hit.
I used 2 cups of Ocean Spray non-sulfur Dried cranberries and 1 cup of slivered almonds instead of chocolate. It is one of the easiest recipes I've tried.

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I was a little concerned about pumpkin and chocolate chips but decided to try these. I followed some of the suggestions and made the following changes: I added an extra 1/2 cup of pumpkin puree and I doubled the spices...I usually add more of these spices to recipes. I also used semi-sweet mini chips. Because of the added pumpkin, the batter seemed a little thin so I added an additional 1/3-1/2 cup of flour. Outcome? The cookies were light and fluffy with good pumpkin flavor and spices. I liked the mini chips because they weren't heavy chips in a light cake-like cookie. I will make these again as they were a big hit! I'll try milk chocolate chips, mini chips if I can find them.

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easy to make and super good to eat. the cookies are very moist, almost cake-like and not too pumpkiny (i'm not usually a pumpkin fan.

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Excellent. The only change made was using half wheat and half white flour.

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Quick, easy and very yummy.