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I'm one of the cooking project leaders for my daughter's 4-H club, where these soft delicious cookies were a great hit with the kids. —Marietta Slater, Augusta, Kansas
This recipe is:
Quick
Nutritional Facts 2 cookies equals 112 calories, 6 g fat (3 g saturated fat), 15 mg cholesterol, 68 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Pumpkin Chocolate Chip Cookies in Taste of Home October/November 1994, p13
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Reviewed on Dec. 11, 2012 by PatriotOne
As some other reviewers pointed out, these cookies don't have a strong pumpkin flavor, but that's what I like about them. I used milk choc. chips and used the larger bag. That's the only change I made. My grand-daughters ages 5 and 3 love them!
Reviewed on Nov. 05, 2012 by cooking2please
I wish I had read the reviews beforehand as I found the recipe almost tasteless! To use the remainder of pumpkin I am tempted to try one more time and add lots of other spices.
Reviewed on Oct. 28, 2012 by prettybluiz
Flavor was so bland, chocolate chips saved these cookies. Didn't use the extra spices. Won't make again.
Reviewed on Oct. 28, 2012 by Twodisneyfans
Delicious cake-like cookies; I did add 1/2 t salt and 1 t pumpkin pie spice (which I might increase next time). I also did 1/2 cup white chips and 1 cup semisweet chocolate chips. Delicious!
Reviewed on Oct. 27, 2012 by Amy the Midwife
The first time I made these I thought they were good, but wasn't as impressed as I thought I'd be. Today I made them with 1/2 tsp. each of salt, ginger and nutmeg. SO much better!
Reviewed on Oct. 27, 2012 by chknltl
Made these today with a mix of semi-sweet and dark chocolate. Also used extra cinnamon and added in some cloves, ginger and allspice as well. The cookies are good, but not as strong a pumpkin flavor as I would like.
Reviewed on Oct. 26, 2012 by HRWood
not the best...
Reviewed on Oct. 20, 2012 by Fernflower
Delicious and so easy, I took them to my parents and they were gone quickly and now I have people requesting the recipe.
Reviewed on Oct. 13, 2012 by bernerlover
I added raisins and chopped pecans and omitted the choc. chips. They were really good. I'm not crazy about choc. chips but the recipe sounded good otherwise. I'd definitely make them again this way and maybe next time I'll try a few with choc chips.
Reviewed on Oct. 10, 2012 by staylor49
I made these heathier by using the following substitutions: For the butter, I use Light Blue Bonnet Sticks. For the sugars, I used Splendid white and brown sugars substitutes. I also used wheat flour for half of the flour. However because of my substitutions my cookies did not spread. So what I dropped is basically what I got for a cookie. The 1-1/2 cups of chocolate chips leaves you with 1/2 cup left over from a 12 oz bag. So I think next time I will either use the whole bag, or just 1 cup chocolate chips and substitute chopped nuts for the 1/2 cup. I had to bake mine a couple of minutes longer, but that could just be my oven.
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