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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 11-20 of 260

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  • on November 14, 2012

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    I love how moist these cookies are. That being said it can use some texture so I'm going to add pecans when I bake them again. These are very delicious cookies!

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  • on November 13, 2012

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    Loved them make at the firehouse often and the guys can't get enough, I use a whole can of pumpkin just to give more of that taste. Overall awesome!!

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  • on November 12, 2012

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    Followed recipe, except I used Hershey's semi-sweet chips. Good, but not all that pumpkin...y. Would agree with others to double the spices. Baked in only 12 minutes to a nice golden brown color. Makes a lot of cookies. I, myself, am not a huge fan of cakey cookies, so I probably won't make again.

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  • on November 07, 2012

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    These cookies are REALLY good as I've made them several times before, but they are NOT low carb...(I came across this in the low carb section

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  • on November 07, 2012

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    These cookies turned out great! I did the recipe just like it suggested then baked them on my Traeger Smoker. They have the best flavor. Really excellent.

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  • on November 05, 2012

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    These cookies were very good. I made exactly as the recipe is written and the pumpkin / chocolate combo is delicious. The recipe makes A LOT of cookies, which was good as I they were for a school bake sale. They were so good that I had a hard time not eating them beforehand! I just bought the pumpkin and chips again to make some for family this week. Yummmmm!

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  • on November 04, 2012

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    I'm not sure why this recipe is rated so highly. I followed the instructions and produced cookies that tasted nothing like pumpkin. Actually, they tasted mostly like baking soda and chocolate. I would reduce the amount of flour in this recipe by 1/2 or 1 cup and cut the amount of baking soda used in half. Or, maybe use 1/2 tsp baking soda and 1 tsp baking powder. The insane amount of baking soda completely neutralizes the pumpkin flavor which is why a lot of reviewers end up adding another can of pumpkin.

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  • on November 03, 2012

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    These were good. As other reviewers suggested I doubled the spices and used allspice and grated the nutmeg which it needed. They were not super pumpkin flavored but still really good. With the cake like texture they reminded me of muffin tops. I cooked them using a silpat sheet and noticed they needed more time in the oven as well. I'll definitely make these again and might try using butterscotch chips too.

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  • on November 03, 2012

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    SECOND BATCH: This time i used BUTTERSCOTCH chips! OMG~Sooooo good! There's something about them that makes the spices pop even more! I still doubled the spices.

    FIRST BATCH:I used white chocolate chips instead so it wouldn't take away the pumpkin/spice flavors! I took a few other reviews advise & doubled the spices & added 1/2 cup more flour. I recommend using parchment paper for a perfect golden brown. I only baked mine 16 minutes.
    DELICIOUS!!!
    I can't wait to bring them to my OU/Notre Dame football party tonight!

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  • on November 02, 2012

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    These were not the fluffy kind of pumpkin cookies. These are more like chocolate chip cookies that taste a bit pumpkin flavored. So, tasty, but not what I expected. Also, after experimenting, we determined that the overcooked looking cookies we get when we leave them in the oven for 15 minutes are preferable to the cookies we got when cooking them for what we normally would have cooked chocolate chip cookies to look like (about 9 min. So, cook these until they look almost burnt.

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