Pumpkin Chocolate Chip Cookies

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These were good, but I do agree with some of the other comments. I was looking for more pumpkin flavor, so I think I would add more pumpkin next time. Also I would look at how other people modified the recipe to make it less cake-like. It was goodbut didn't taste too much like a cookie.

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These cookies came out wonderfully!! A simple, yet different addition to your thanksgiving or even fall desserts. This works great for the little kids table as well since sometimes their taste buds haven't gotten to the old fashion pumpkin pie yet. I actually didn't have "light brown sugar" so I used my dark and it worked out just fine. I also didn't have any "ground cloves" on hand and it still worked out great. I'm a new cook so thank you for the easy recipe that is an impressive take on a fall festive choclate chip cookie.

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These cookies were not the best cookies I have ever had, but they were pretty good. In my family, 2 out of the 4 of us like pumpkin and we were the only 2 that liked the cookies...I was hoping they would be so good it wouldn't matter that they had pumpkin in it...oh well. Also, I used butterscotch chips instead of chocolate. They were VERY much the consistancy of muffins like several other people had mentioned.

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I can't believe how FAST my family devoured these cookies!!!
Thanks for the modifications, ie applesauce, less flour and butter, more pumkin and spices. They turned out perfectly!

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I adjusted this recipe per some other recommendations to make the cookies less cake-like (2.5 cups flour, 1 tsp baking soda, 1.5 cups pumpkin and heaping tsps of the spices. They definitely were not chewy, but at least weren't like muffin tops. I used semi sweet chips and I thought they were too overpowering - the pumpkin was a bit lost. I made a few with butterscotch chips and these worked better, but I just didn't feel like these cookies were anything special. I make Giada's hazlenut toffee crunch cookies every year and those are definitely something that steals the show. I would not make these again.

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I have baked these cookies for 2 seasons now, and everyone that tries them LOVES them. I'm not a soft/moist cookie lover....well, except for these!! You must try them =]

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These were SO incredibly moist and delicious! The second time I made them, I left out the baking soda and only used 2 3/4 cups of flour instead of 3 cups and they turned out perfect!!! This is my new fave!

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I expecting much but the 'pumpkin' part got me so interested that I had to try it out. They turned out wonderfully yummy! We usually don't like cookies that are too soft but these were so good that we couldn't stop eating them.
My son is very picky but he loved it & didn't think the pumpkin was overpowering, although after reading some reviews I added extra pumpkin.
Will definitely make many times again!!

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I used to buy these cookies from the bakery at the local supermarket since I just love them so much but they were expensive so I decided to make them myself with this recipe and I am so glad I did! Not only I but all my family members love them.
They were so moist and delicious it only took a day for them to disappear.
Only change I made was I used 2 cups of bread flour, 1/2 tsp of pumpkin pie spice instead of cloves, and semi-sweet chocolate chips. I baked for 19 minutes
and they were perferct.
I will make them again.

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This was a great recipe. Cookies had great texture. I used butterscotch chips instead of chocolate chips, and they were soooooo good! Gave some to a couple of friends, and they called me to say how great they were. Definitely will make another batch soon!