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Pumpkin Chocolate Chip Cookies Recipe

Pumpkin Chocolate Chip Cookies

Recipe courtesy George Duran

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (260)

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Average Rating:

Total Reviews: 260

Showing 171-180 of 260

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  • on October 31, 2008

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    I followed some advice from other postings and tweaked this recipe a little. I used 2.5 cups flour and 1.5 cups pumpkin instead. I also used semi sweet chocolate chunks. These cookies are a big hit with everyone and it's hard to stop eating them! I made these for baking contest at work and they won first place!

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  • on October 26, 2008

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    I made this taking the advice of one person to use 1/4 cup extra pumpkin and substituting 1/2 cup applesauce for 1/2 cup butter. Very good! I can't eat chocolate so I decided to substitute the chocolate chips for butterscotch chips. It was SO wonderful. Everyone who ate them loved them!! Will definitely make these again.

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  • on October 22, 2008

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    I'm going to do this tomorrow as they sound fantastic, but with reading reviews, I'm adding more butter, taking out some flour, dark chocolate instead of milk, then sandwiching an orange zest, cream cheese icing btween two cookies. I'll let you know how that turns out!!! SOUNDS SCRUMPTIOUS!

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  • on October 18, 2008

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    I don't like cake-like cookies either, but I do like the dollop kinda that are soft & chewy in the middle, so I altered the recipe ever so slightly and had great luck on the first try. I used 1 1/2 c whole wheat flour & 1 cup all purpose flour, 1 1/2 tsp of baking soda instead of any baking powder, doubled the cinnamon, 1 tsp pumpkin pie spice, and receipe & a half of all other spices. Didn't have cloves though. Also used a pkg of pecan chips for texture. 350 for 11 minutes worked well for me!

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  • on October 16, 2008

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    These are incredible!! I accidentally added the entire can of pumpkin puree instead of 1 cup and found the cookies to be moist and delicious - the pumpkin was not overpowering in the slightest. They're thick but not too cakey. Highly recommended!

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  • on October 15, 2008

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    These cookies are soo yummy! I used the suggestion made by someone else in this review to use 1/2 cup of apple sauce (replacing some of the butter and 1/4 cup more pumpkin and I only used about 1/2 cup to 3/4 cup of the refined white sugar. The cookies came out very moist and chewy and maybe a little healthier. Great recipe!

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  • on October 14, 2008

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    These are probably the best cookies I have ever made. I just made them with my son for his kindergarten class. I will definately make them again and again.

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  • on October 12, 2008

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    I substituted shortening for the butter and added an additional 1/2 tsp. of salt and they were flat and crispy. Everybody loved them and people are already have asked for the recipe. I also added twice the amount of spices.

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  • on October 08, 2008

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    I always get excited when fall comes around and i can make these cookies.

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  • on September 17, 2008

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    These cookies are amazing. They taste delicious and I always have canned pumkin and choc. chips laying around so that when I get a craving I can make them.

    However, the only bad thing about them is that they are very muffin or cake like. I use only 2 cups of flour when I make them and that helps a little. Maybe I should just pour the batter into paper cups and bake them like cupcakes from now on. Who knows. I hope I get it right some day. BTW... They taste amazing dipping in a cup of coffee!

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