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These golden cake-like cookies are my favorite, especially around the holidays. They disappear quickly from my dessert trays. The subtle pumpkin and cinnamon flavors pair nicely with chocolate chips. -Tami Burroughs, Salem, Oregon
This recipe is:
Quick
Nutritional Facts 1 serving (2 each) equals 152 calories, 7 g fat (4 g saturated fat), 16 mg cholesterol, 133 mg sodium, 23 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Pumpkin Chip Cookies in Taste of Home October/November 2002, p41
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Reviewed on Feb. 27, 2013 by Janet0418
too cake like very soft and not enough pumpkin taste
Reviewed on Jan. 14, 2013 by Ashaline
These are my favorite pumpkin cookies. They are soft and melt in your mouth! Make them!
Reviewed on Oct. 30, 2012 by kjsz
Pumpkin was very subtle. The cookies stayed moist and chewy. I substituted 1/2 white chips and 1/2 butterscotch chips for the chocolate. Everyone in the family loved them!
Reviewed on Oct. 14, 2012 by Hungrywife
My family loves these cookies. They never last long around the house. They are so moist they are the best!
Reviewed on Dec. 10, 2011 by Terpene
Everyone just loves these cookies!
Reviewed on Nov. 19, 2011 by kbackhaus
These are so delicious! I made them for the first time today and I could eat the whole batch to myself! I was pretty skeptical at first and I was actually scared to eat one, but they are so, so good!
Reviewed on Oct. 14, 2011 by savoie.luvgspointers
Ymmmmmm.... Need I say More? I made these to take to work and they were gone in no time. I had people from other departments coming to snatch one. One more thing...Since I hate store bought canned pumpkin, I use "Fresh" pumpkin; cooked and well drained. I usually cook it the night before and leave it in a seive overnight to pull out the excess water.
Reviewed on Oct. 07, 2011 by pettymama
I make these every year for our community reading "festival". I've started getting request about a month before hand making sure I'm going to bring them. Perfect for fall bake sales.
Reviewed on Sep. 30, 2011 by kerryellen
I have made these every year for 10 years. They never fail to disappear fast and my family and coworkers always request them! Wonderful.
Reviewed on Sep. 25, 2011 by brulee1
I've been making these wonderful cookiessince 2002, and are still my favorites! Just don't over bake them, 10 minutes works for me. I also found that adding a little ginger, nutmeg and cloves makes them that much better. White baking chips are good too.
I've been making these wonderful cookies
since 2002, and are still my favorites! Just don't over bake them, 10 minutes works for me. I also found that adding a little ginger, nutmeg and cloves makes them that much better. White baking chips are good too.
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