Pumpkin Chocolate Chip Cookies

Total Time:
32 min
Prep:
15 min
Inactive:
2 min
Cook:
15 min

Yield:
60 cookies
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups (12-ounce bag) milk chocolate chips, not semisweet
  • Nonstick cooking spray or parchment paper
Directions

Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.6 319
Made these for Christmas and they are tasty! You absolutely need to double the spices!!! Everybody loved them. They are not like a traditional chocolate chip cookie- they do seem to be light and fluffy...well at least that's how mine turned out. Heads up...this recipe does make a TON of cookies. item not reviewed by moderator and published
I found these cookies to be quite bland....could taste neither the chocolate nor the pumpkin. They were also WAY too soft....quite mushy, actually. I even tried baking a batch longer, but still came out the same. A waste of ingredients in my opinion..... item not reviewed by moderator and published
best network on TV item not reviewed by moderator and published
Everyone loved these, even my really picky son! I followed the directions and adjusted the time a little lower.....my oven cooked them in 14 minutes. I would definitely make these again. item not reviewed by moderator and published
Made another variety of pumpkin cookies then tried this one, got raving reviews. Will be making these cookies again. item not reviewed by moderator and published
SO GOOD. I usually use a whole can of pumpkin, use salted butter & eliminate the ½ tsp of salt. They stay soft for so long! item not reviewed by moderator and published
So good! I made these on a whim to use up left over pumkpin and we love them! So light and fluffy! We want to eat them all right now! item not reviewed by moderator and published
Perfect fall treat. Super easy to make and very tasty for kids & adults! item not reviewed by moderator and published
Yummy for fall. Doubled the pumpkin and spices. item not reviewed by moderator and published
I did make some changes to the recipe, double spices and add 1 teas. pumpkin pie spice, used 15 ozs of pumpkin puree, 1 1/4 cup brown sugar and 3/4 cup white sugar. The cookies were very good. item not reviewed by moderator and published
So I couldn't find any pumpkin puree' so just used pumpkin...needed more spices for sure. Know what to do next time. This is the 2nd time I have made cookies of any kind and they are still so yummylicious. Light & fluffy and very good. THANK YOU SO MUCH. item not reviewed by moderator and published
Slight change to the wording of the recipe....heaping tablespoons only got me 34 of the supposed 60 cookie yield. SO maybe teaspoons next time...otherwise totally awesome cookies with cinnamon chips instead item not reviewed by moderator and published
These cookies are delicious. I think adding more spices would make it better. I by accident put too much cinnamon and ginger, but it tasted great! The batter is very gooey and thin, but the cookies turned out very moist. item not reviewed by moderator and published
I give this 4 stars with my modifications: I used ½ cup less flour, doubled the pumpkin, and doubled the spice amounts (using allspice as a substitution for cinnamon, ginger, nutmeg and cloves). I also used semisweet chocolate chips instead of milk chocolate. This is definitely a cakey cookie, even with less flour. Good flavors, though -- I imagine it would be pretty bland without doubling the pumpkin and spices. item not reviewed by moderator and published
Next time add more of the spices/ pumpkin/choco chips. Should have read the reviews first! Boring without the additional stuff. item not reviewed by moderator and published
I also doubled the spices and pumpkin...so moist and delicious! I also used "Scaries" (Halloween Smarties) in place of the chocolate chips, they were very "fallish" item not reviewed by moderator and published
Good! I doubled the pumpkin and the spices. They came out perfectly moist and full of flavor! item not reviewed by moderator and published
These cookies are great. My grandmother loves them, and that's saying something! I made modifications: 1 whole can of pumpkin, double the spices, and Hershey's special dark chocolate chips. They come out soft and kind of cake-like. I baked mine for 15 minutes. Definitely recommend! item not reviewed by moderator and published
These cookies are really good, like others I change the amount of spices and came out delicious! I'm still keeping some dough in the fridge. item not reviewed by moderator and published
i doubled the spices and pumpkin on these as others have and the that was fine. However, I substituted butterscotch chips for the chocolate chips (same brand, nestle) and the chips melted out of the cookies about 5 to 8 min into baking so that by the time the cookies were done there were only dry blobs of butterscotch in the cookies,sigh. Can someone tell me why this happened and maybe a way to fix this? I've never had this happen with nestle chips before,sigh,the blobs were also just about burnt as well whichwas a dissappointment. item not reviewed by moderator and published
Taylor swift uses this so I will definitely try it out, they look delicious item not reviewed by moderator and published
Love these cookies. LIke others I made some changes...2 c all purpose flour, 1 c almond meal; 2 tbsp toasted flax seed; 2 1/2 tsp pumpkin spice and 11/2 c pumpkin. I also used a small ice cream scoop to form small, perfect cookies. My teenage boys love these cookies. A fall favorite in this household. item not reviewed by moderator and published
Like many others, I edited this recipe. I used a whole 15-oz can of pumpkin and doubled the spices, and found them tasty. Can't imagine what it would have been like with only 1 cup of pumpkin and the original amount of spices. Also used salted butter and omitted the salt. Came out fluffy and cakey - just the way I like my cookies. With a filling, these could be great whoopie pie cookies! item not reviewed by moderator and published
friend of ours made these and brought some over OMG they are exactly like my grandmas raisin cookies only with chocolate chips instead. No one has ever been able to duplicate her recipe so they end up nice and moist like this. Gonna try it with raisins and see how it turns out :) item not reviewed by moderator and published
delish. had left over pumpkin. and pumpkin is good anytime for me :) put extra pumpkin and spices item not reviewed by moderator and published
These cookies were a hit with everyone from my daughter's second grade class, to my mom who isn't a "sweets" person to my 11 year old who seems to not like pumpkin anything. They're almost addictive. Yummy! item not reviewed by moderator and published
This recipe needs more pumpkin and spice and less chocolate chips all I taste is chocolate, they are very bland tasting, only good thing is that they are moist item not reviewed by moderator and published
I read reviews from several others and learned that doubling the spices make an amazing difference in taste! I also did not have milk chocolate chips so used dark chocolate chips and I love how they turned out. Also, I am always searching for ways to make yummy foods that are healthier for me. In this recipe, I used Truvia for the white sugar and half of the brown sugar, and I used Egg Beaters instead of regular eggs to cut back the cholesterol. They turned out amazing! item not reviewed by moderator and published
I even tripled the spices and the cookies were still bland. Should have just stuck with the recipe that I've been using for years... item not reviewed by moderator and published
I halved the recipe except I followed the advice of others and used one cup of pumpkin and the full amount of spices. I used 2 cups of flour, semisweet choc chips and a large handful of walnuts. It made about 30 good sized cookies. Perfection! Just like the ones sold at our local supermarket that I cannot get enough of. One of the best cookies ever. item not reviewed by moderator and published
I followed the directions while making these cookies, and I'm not that impressed. They don't taste bad, but just bland. If I ever make these again I'll try increasing the spices and pumpkin as other reviews have said. item not reviewed by moderator and published
Family loves these! So do the teachers at school, so they disappeared very quickly. item not reviewed by moderator and published
Delicious! Very moist, cake like cookies. As per other reviews, I increased the pumpkin by 1/2 cup and TRIPLED the spices. Sounds like a lot, but the cookies were flavorful and a big hit! They would have been bland as written... item not reviewed by moderator and published
I have to say, I get raves on my chocolate chip cookies. I decided to give these a test run with the holidays coming and did what I always do which is grab one shortly after pulling it from the oven. I was not thrilled with the taste or texture. They are much more "cakey" than normal chocolate chip cookies, so I was not ready for that. Taste was another issue. I just did not like it. However, AFTER they cooled, I grabbed one and it is a much better cookie after it has cooled. Still not a favorite, but good and very in line with the holiday season. item not reviewed by moderator and published
Amazing! item not reviewed by moderator and published
This is my second holiday season making these and they are just amazing. My kids absolutely love them, they even love licking the beaters and bowl with just the dough. I forgot to buy choc. chips and only had white choc. chips on hand this time around. They still turned out great, but in my opinion, they taste over the top with milk choc. chips. item not reviewed by moderator and published
My 11 tear old son loves chocolate chip cookies but would (pretend) to fall over dead if he had to eat pumpkin. This is an awesome way to start sneaking in a flavor he's not crazy about! Kids need veggies...even if we must get sneaky about it!! item not reviewed by moderator and published
I made this recipe for my daughter's school Thanksgiving potluck tomorrow. They are tasty and festive for the season. My husband thinks we should call them "muffin tops" because they are soft, like muffins (as some of the other reviews mention). I made them smaller for the preschoolers and baked them for only 12 minutes, Next time, I'll add a bit more of the spices to pump up the autumn flavors. A hit with my mom, husband, daughter and me! We'll see how they go over tomorrow. Will definitely make them again. item not reviewed by moderator and published
The people who are getting weird textures (ie: thin?) cannot be making this right. These are delicious! They are very fluffy, almost cakey, so if that's not your thing than no, you will not like these. However, I hate really crunchy dry cookies so these are perfect! I did not use ground ginger but used allspice instead (I just didn't have any ground ginger on hand). And I also used white chocolate chips instead of chocolate because my husband is a sucker for white chocolate. I will definitely make these many more times! item not reviewed by moderator and published
I added 2 TBS. of rum to this recipe to give it a delicious kick. Due to the pumpkin the cookies are soft and fluffy, but very tasty. I recommend making these into cookie bars. This is a recipe I will be using for years to come. item not reviewed by moderator and published
Flavor was alright. Too fluffy and cake-like. I thought the texture was just awful. It shouldn't even be called a cookie. I won't be making these again. item not reviewed by moderator and published
They came REALLY thin. Did not like that at all. But I did use salted butter as opposed to unsalted butter, which may have been why. The taste, however was amazing. item not reviewed by moderator and published
Blah These cookies came out really soft. I followed all instructions/directions. The only thing I forgot to add were the cloves. They were really rubbery and I am totally unsatisfied. I will not make again. item not reviewed by moderator and published
Very good flavor, light, fluffy, tasty cookies. I expected the flavor to be very similar to gingerbread cookies considering the spices but this recipe makes a mild, warm, interesting cookie. The smell and taste are fantastic. I too used semi-sweet chocolate chips and it works. item not reviewed by moderator and published
I made these last night for my son's fall festival in school and they were a hit! I also took some to work and received many compliments. I followed the entire recipe except for the chocolate chips, I used semi-sweet and they were just fine; I put the batter the fridge for an hour before scooping them onto the pan and baking. I baked them for exactly 12 minutes and they were all perfect! item not reviewed by moderator and published
I just made these cookies and they turned out AMAZING! There were a few things that I changed, I used a pie pumpkin instead of canned pumpkin and I skipped the salt (on accident, I swear! I must have read over the salt.) But all in all, they turned out really good and I will be saving this recipe for the holidays. item not reviewed by moderator and published
Perfection. I followed this recipe almost to the letter, except I used one tablespoon of pumpkin pie spice in place of the other spices and semisweet chocolate chips instead of milk chocolate. These are cakey and delicious, just like the ones I remember from my hometown bakery. item not reviewed by moderator and published
Great made with gf flour and home grown sweet meat squash! item not reviewed by moderator and published
I'm going to make this recipe but am wondering if anyone can recommend how they would come out in a 13x9 bar form? And how long to bake them in that case? item not reviewed by moderator and published
Good and easy recipe. I used fresh pumpkin puree instead of a can. I also think you could skip the salt. My 8 year old thought there was too salty, but we aren't used to having salt added in our food either. I used dark chocolate chips and tasted yummy! I would make these cookies again, minus the salt. item not reviewed by moderator and published
As others have done, I used more pumpkin and spice. I also heated the pumpkin along with 1/4 c white sugar and 1/4c coconut palm sugar in saucepan to take out moisture. Used 1/4 c coco palm sugar and 1 & 1/4 c light br sugar after creaming butter. Used the milk choc chips per recipe, could use a little more so all cookies get their fair share. If you think of these more as muffin tops, they are very good....so good I ate four after they were done. I don't recommend you do this. Too much of a good thing becomes not so good anymore if you know what I mean item not reviewed by moderator and published
Love it! This is what I did...doubled spices, over flowed pumpkin, used maple extract, half white/semi sweet chocolate. Maple really, really made the cookie. This is a keeper. item not reviewed by moderator and published
Absolutely fantastic cookies! I used the whole can of pumpkin and doubled all the spices as recommended but left the rest of the recipe unchanged. SO SO GOOD. I did split the batter in half and did half milk chocolate and half white chocolate and both my husband and I agreed that the white chocolate was the best. I'm anxious to try the butterscotch chips next time. Yum! item not reviewed by moderator and published
These cookies are the bomb! Its a great recipe for fall or holiday baking. I did make some changes after reading many reviews, I took the advice from one and used the whole 15oz can of pumpkin, cooked on the stove with 1/2 c.white and 1/2 c. dark brown sugar for about 5 mins and got some moisture out of the extra pumpkin. Doubled all the spices and added 1 1/2 tsp. Of pumpkin pie spice too. I used 1 c. mini semi-sweet chips, thought I had milk choc but didn't. But after they cooled I made a pumpkin cream cheese frosting on top with orange sprinkles. item not reviewed by moderator and published
I made a few modifications, still turned out great. I doubled the spices, used 2 cups and pumpkin, and whole wheat flour (I added a little extra +1/4c due to the extra pumpkin. I also substituted 1/2 coconut oil/ 1/2 dairy Earth Balance to make these dairy free. item not reviewed by moderator and published
Too soft. item not reviewed by moderator and published
Awesome! I made them just as the recipe states. My family and neighbors loved them. item not reviewed by moderator and published
WOW!! these are fantastic! i too doubled up on the spices and added pecans. pumpkin is too good for just the holidays!! item not reviewed by moderator and published
I doubled up the spices on this recipe and it is by far a favorite of mine and of all my friends. item not reviewed by moderator and published
My go-to cookie recipe! They're so moist & flavorful! I've given out the recipe so many times. If I could give it more than 5 stars I definitely would!! item not reviewed by moderator and published
I read many reviews and took some suggestions into account to personalize. I am allergic to dairy, therefore, I used Smart Oil instead of butter. I am also a health nut, so rather than 1 cup butter, I used 3/4 cup oil. I also cut back the sugar by about 1 1/2 cups and added 1/2 cup of unsweetened applesauce. I used egg whites, used the whole can of pumpkin, part whole wheat flour, part whole brown rice flour, halved the baking soda, added 1/2 tsp of baking powder, doubled the spices, reduced the chocolate chips (used dairy-free chips, added walnuts, added 1/4 cup ground flax, and 1/4 cup chia seeds. These are def. not cookies. More cake-like. Thus, I baked them in mini cupcake trays. I call them my pumpkin chocolate chip cake bites. I have people raving about these things! The healthy spin was such a hit with friends and family. I will make these things forever! item not reviewed by moderator and published
Got rave reviews for these. I actually substituted mashed sweet potatoes for the pumpkin and added white chocolate chips but they still turned out delicious! The flavoring is amazing, just the right amount of spice mixed in. They were also very soft (likely due to the sweet potatoes and tasted heavenly. Definitely recommend these! item not reviewed by moderator and published
These were soooo good and so easy to make! I added a cup of chopped pecans and they were WONDERFUL! item not reviewed by moderator and published
OMG! These cookies are SO good. I tried this recipe a few years ago and I'm hooked. In my famly, it's a toss up between peanut butter blossoms and pumpkin chocolate chip cookies. These cookies are so soft and moist. The spices are fantastic together and throw in som chocolate - what's not to like. Everyone I have shared them with loves them and wants the recipe. In fact my kids and I are going to make them tonight with my kids for a cookie exchange party. Happy baking! item not reviewed by moderator and published
Moist and delicious. If you think they are not sweet enough or "pumpkiny" enough, add a pumpkin cream cheese frosting. I for one thought they were sweet enough without the frosting and my family loved them! item not reviewed by moderator and published
Not very pumpkiny, but nice and fluffy and makes the house smell good. item not reviewed by moderator and published
Not bad, not good. Very plain cookie. Texture wasn't bad - very cakey but moist. My kids said they tasted like chocolate chip cookies not pumpkin cookies. They were not as flavorful as a chocolate chip cookie would be! I was disappointed that the pumpkin flavor was non-existant. I did increase the spices (not quite double and that did not help. I would vote YES for the recommendation to add pecans...that was a great addition. Still, not much pumpkin! Would recommend experimenting with swapping some of the butter for more pumpkin. And, it makes about 72 cookies! item not reviewed by moderator and published
I made them using whole wheat flour, 1 stick of butter, 1/2 cup applesauce, a whole can of pumpkin, and 1 1/2 tsp of pumpkin pie spice (plus the cloves as directed. Pretty tasty! item not reviewed by moderator and published
I liked them! After making these with a few changes, 5 stars! I'm rating the recipe 4 stars for what is written. Personally, I like crunchy-outside/chewy-inside cookies, as opposed to the cakey cookies. Unlike others who played with the flour amount, I decided to take 1 can of pumpkin puree and cook it with 1/2 cup of white & 1/2 cup brown sugar. I cooked it on medium heat till there was very little steam left, cooking off the water content. Worked beautifully! Afterwards, when I made the rest of the recipe, I creamed the butter with 1 cup of brown sugar. I did, as people suggested, double the spices. Great idea! I also added 3/4 cups of toasted chopped pecans. Brilliant! Lastly, I wanted to try various chips. So I divided the dough into thirds and in each third, I added 2/3 cups of chips: semi-sweet chocolate, butterscotch & white chocolate. All good! I actually have a hard time deciding which one I liked more! Anyhow, great chocolate chip cookie with a pumpkin twist! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
My husband described these as not only the best chocolate chip cookies he's ever had, but possibly the best cookies period. I doubled the pumpkin spices as a previous reviewer suggested. You might think the chocolate with the pumpkin would be weird, but it's not. You don't necessarily taste both at the same time, so each bite is a bit different. Delicious! item not reviewed by moderator and published
I cut back the butter to 1 stick and added 1/2 cup applesauce with superb results. I always cut back on butter when baking- no reason for that many extra calories and saturated fat! I turned the oven temperature down to 325 after my first batch browned too quickly and I found that 9 minutes was perfect for a moist, cakey and delicious cookie! Highly recommend! item not reviewed by moderator and published
Yummy....Love them needed to double the pumpkin and spices for more punch. If you are looking for a cookie recipe this is it!! item not reviewed by moderator and published
Made these today, they are SO GOOD!!! Fluffy and chocolatey with a light taste of pumpkin, My kids and I love them, a keeper recipe! item not reviewed by moderator and published
big hit around here around the holidays from halloween to christmas..i like how people put their own spin on them..yummy in my tummy..i never liked pumpkin till i tryed these :D item not reviewed by moderator and published
perfect cakey pumpkin cookie! These cookies turned out just as i had wanted them to... so good! I halved the recipe and it made exactly 30 cookies. I also added about 1/2 cup chopped walnuts and I went a bit heavier on the spices because I love those fall spice flavors. Tip: dont be afraid to bake these the full amount since they are a cakey texture and wont get too crispy or hard. item not reviewed by moderator and published
Excellent! We added another cup of pumpkin, another 1/2 cup of flour, another cup of chips (we used semisweet, and doubled the spices. They are rather soft and light. My pick-pants girls love them!!!!! item not reviewed by moderator and published
Great twist on chocolate chip cookies! These are not your regular thin chewy cookies. These are fluffy moist cake-like cookies. They are so delicious! I halved this recipe, doubled the spices, & pumpkin puree. It was more than enough cookies. I also made them larger & cooked them about 15 mins. Will be making these every fall. item not reviewed by moderator and published
Delicious! I used white chocolate chips instead of milk chocolate and baked them only 12 minutes. They came out perfect! item not reviewed by moderator and published
These little cookie-cakes are delicious! I am glad I read the reviews before hand, because I would have been disappointed if I had not know these were cake-style cookies...but I was prepared, and these cookies turned out just like the reviews said: moist, cake-like, fluffy, and delicious! I followed other reviews and added the whole can of pumpkin and just about doubled the spices. Also, I made a batch with milk chocolate chips and a batch with white chocolate...and the winner is the WHITE CHOCOLATE! The milk chocolate is good, but that white chocolate works well with the pumpkin. I made about two dozen cookies, and I stored the rest of the dough in a plastic container to make later. item not reviewed by moderator and published
So tasty! Made these because I am always looking for way to get a can of pumpkin into a recipe in the fall and my family devoured these! They claim "these are the best cookies you have ever made" and I bake a lot! I didn't alter a thing from the original recipe- I did however use one of those baking "gel" sheets that goes on top of your baking sheet for the first time and it makes perfect cookies (no burn chance etc item not reviewed by moderator and published
I had extra canned pumpkin from a different recipe and deicded to make these cookies. They came out delicious! I followed the recipe almost exactly except I only had semi-sweet chips and dark brown sugar in my pantry. The taste of the cookies are excellent, but the texture for a cookie is a little too "light and fluffy" for me. I would suggest reading other reviews to substitute the baking soda to make them a little less "cake-like". Otherwise, even with my substitutions they came out great! item not reviewed by moderator and published
These are THE BEST pumpkin chocolate chip cookies ever! I use semi-sweet chocolate chips and bake them for 12 minutes (15 was too much for my oven, then rest for 2 minutes on cookie sheet before transferring them to the cooling rack, and they are perfect every time. You must try these you won't be disappointed! item not reviewed by moderator and published
I just made these tonight. They are amazing. They are very moist and cake like....delish! I did follow a few of the other reviews. I did add double the spices and the whole can of pumpkin. All else I kept the same. I highly recommend these delicious treats. I think I am going to make another batch tomorrow with raisins...yummy! item not reviewed by moderator and published
Awesome cookies, I used salted butter and cut down on the salt in the recipe. I used semi sweet chocolate chips and went heavy on the spices, and they were perfect! Makes about 5 dozen cookies item not reviewed by moderator and published
The best cookies chocolate chip cookies with a twist. item not reviewed by moderator and published
I add extra pumpkin and go a little heavy on the spices, they always turn out fluffy and amazing. People rave about them. item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
HI item not reviewed by moderator and published
drink the koolaid, zombie item not reviewed by moderator and published
I thought I was the only one looking up this recipe bcuz of her! haha item not reviewed by moderator and published
Thanks for reiterating what i said in my last comment. Good job. The second time I made them I was able to use unsalted butter and they came out perfectly. item not reviewed by moderator and published
I ussed salted butter (all I had on hand) and then omitted the 1/2 tsp. salt from the recipe. They turned out just great! item not reviewed by moderator and published
I used your idea of real pumpkin pie but I also used milk chocolate chips and followed everything else exactly. These cookies were a hit! I scooped up the entire pie minus the crust. Perfect. THere were a hit at my daughter's work and at my son's work. This will be made for generations to come in my family. Wonderful delicious cookies. Thank you for the idea of the pumpkin pie. item not reviewed by moderator and published
Hello, was the squash, butternut? Also was the gf flour exact measurements for the reg flour? Thanks for your time. item not reviewed by moderator and published

This recipe is featured in:

Quick & Easy Thanksgiving Menu