Pumpkin Chocolate Chip Cookies

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I add extra pumpkin and go a little heavy on the spices, they always turn out fluffy and amazing. People rave about them.

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Got this recipe from a friend and they are amazing!! you should so so so so so so so so so try these!! oh they're making me hungry!!! YUM!!!

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First time I've ever made, or tried, pumpkin chocolate chip cookies-- incredible cookies!!! Will definitely be making more and will send them to family during the holidays! Very easy to cut recipe in half (as I did when you don't want a ton of cookies hanging around the house!

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Amazing cookies. I read the reviews and followed the suggestion to use the whole can of pumpkin, add a little extra flour and double the spices, though a little less than double on the powdered ginger. I also put in a dash of pumpkin pie spice and used the semi-sweet chocolate chips instead of the milk chocolate ones. Everyone loved them. They can also be frozen.

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Okay, I don't get it. I made these (even doubled the recipe because I was sure they'd be great, based on all these rave reviews. Doesn't EVERYBODY prefer a textured, chewy cookie? These are puffy caky things and, in my opinion, a total offense to the cookie community. Good flavor (2 stars for flavor but sheeesh!

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Look perfect! Taste Great! Doubled the recipe, added a bit of applesauce to a 15 oz. can Libby's pumpkin puree to equal recipe amount of ingredients. Could add nuts for nut lovers.

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Super yummy. I reduced sugars down to 3/4 cup white and 3/4 brown sugar and still tasted great. Then, I added an icing. The icing was 2 cups powered sugar and 3-4 tablespoon of fresh OJ--yum!! Also, added some dried cherries to cookies, fun spin.

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These have become one of my favorite cookies, if not my absolute favorite! They will definitely be added to my Christmas Cookie Plate! My husband, who does not even like pumpkin, had pumpkin chocolate chip cookies at a friends house and came home raving about them. He asked me to make some, so I found this recipe. I took the advice of other reviewers and used the entire can of pumpkin and doubled the spices. They came out super moist and fluffy....almost a cross between a cookie and cake. My husband loved them and said they were better than the ones he had at his friends house!

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This recipes is GREAT!!!! It makes a large batch of cookies. I use semi-sweet chips instead of milk. I will definitely keep this recipe!!

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I used equal amounts of barley, spelt, and brown rice flour. I also used extra dark choc chips and increased amount of pumpkin. Kept them in the freezer. ooohh rock on!!!