Pumpkin Chocolate Chip Cookies

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My husband and I LOVE this cookie. He doesn't eat eggs so it has been no problem making it by just using a bit extra pumpkin. I've made these for friends and coworkers and none could believe there were no eggs in them because they are still so soft even after 3 days. I've tweaked the recipe to make the cookie more chewy. The changes:

1 cup RAW sugar instead of white (less processed!
1 3/4 cup pumpkin puree
2 1/2 cups All-purpose flour (thanks for all the reviewers that suggested this!
1 tsp. baking soda
3/4 tsp salt
1 1/2 tsp cinnamon
1 tsp ginger
1/2 tsp ground nutmeg & ground cloves
1 1/2 cup dark chocolate morsels (semi-sweet
3/4 chopped pecans

The cookies are an amazing treat and each tray takes only 16-17 minutes!

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I have to admit that I was sceptical about these. I had never imagined that pumpkin and chocolate would go well together, but they do! The pumpkin and spices are not overwhelming, and the chocolate chips go great in this recipe (I would even consider adding more in the future. The cookies are spongy in a way, and they stay soft for several days. Everyone that tried them, loved them (they were all non-picky college students, but still. I left out the cloves, because the spices are expensive if you have to buy all of them and I'm not big on cloves anyway. Also, I only bake mine for 12 minutes!!! It could just be the oven I use, but you need to watch these carefully. The first batch of these I made I had in for 15 minutes and they were slightly burnt. Just watch them. These are the perfect holiday cookies! Make them!

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I was very excited to make these cookies after reading the reviews. I, in fact, did want cakey/muffiny cookies; however, the cookies were too light. I expected them to be denser. This was a little disheartening. They were light and crumbly and not in a good way. Very well could be user error. I'm a college student who usually uses a stand mixer at home and is not used to the handheld variety I used to make this. However the mixture seemed quite fine to me.

Also, could have very well used some extra spices. I followed the recipe to the letter and I could have stood to have more flavor. The cookies are fairly pumpkinny which was really nice though. I think I'll try some other pumpkin cookies with the leftover pumpkin.

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Man, these cookies are fantastic! The recipe makes a ton so I shared with coworkers and they were gone in minutes! great recipe!

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These sum up all the wonderful tastes of Fall...plus chocolate!!! What could be better? We used the semi-sweet morsels and they were delicious...only change we made.

Thanks so much...

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These cookies are so good. We loved them, our friends loved them and I can't wait to make them for my family for Thanksgiving! I did take the advice of a Reviewer who said to reduce the amount of flour to 2 1/2 cups, reduce the amount of baking soda to 1 tsp, and increase the amount of spices. I also used a whole can of pumpkin. Still a little more like than a cake than a cookie, but they were very soft and spongy - really quite perfect. I didn't cook the first batch long enough, at about 15 minutes, and when I left the next batch in for a full 20 minutes the texture was much better. My husband could even tell the difference without my telling him. I will definitely be making these cookies to bring to my family for Thanksgiving!

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These "cookies" are excellent! They are super moist and cake like. If you like cake, you will love them. If you like cookies, look elsewhere. I cooked them for 15 mins and they were too raw. A few more minutes would have given them more firmness.

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I tried these cookie and they're amazing. Super moist and flavorful. I used mini hershey kisses in the batter and they were delicious. I thought of halving the batch and glad I didn't...they all disappeared!

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First of all, I live at altitude (6500 ft and did not have to make any alterations. I did however, use whole wheat flour (2cups and 1 cup regular flour, just to make it a bit healthier. I accidentally used the whole can (15 oz of pumpkin, which I believe benefitted the baking. I also doubled the spices and added 1 tsp of pumpkin pie spice as well. I made two versions: One with semi-sweet chocolate chips and butterscotch, and the other with white chocolate chips and pecans. Baked @ 350 for exactly 15 minutes. The cookies came out perfect, yes..a tiny bit cake like, but I would NOT say muffin top/cakeish. I used a 1 inch scoop and the batter was really moist, but flattened out to a perfect cookie when baked, These are a definite repeat staple...and if you don't have milk chocolate chips...semi-sweet, butterscotch, white chocolate chip, and pecans can all be substitued in different variations. It's a keeper!

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I personally like a crisp cookie so I was disappointed that these are so cakey. I saw someone commented that they are more like muffin tops and that is very true. If you are looking for a muffin top recipe you'll love these. If I make them again I'll throw some walnuts in the batter.