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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 Feb. 10, 2011 by havetomakedinner
very good cookie. Works well using part wheat flour also. Baked for 17 minutes.
Reviewed on Nov. 24, 2010 by lovethebattle
Took these to work and everyone loved them. Would definitely make these again. Used regular vanilla extract instead of what they suggested.
Reviewed on Nov. 11, 2010 by nataliemue3
These were delicious! I used white chocolate chips and added more pumpkin. They definitely took much longer to bake, but I was also using a large cookie scoop. These are a keeper!
Reviewed on Nov. 03, 2010 by trinakitty
Like most people I keep these in the oven for longer than the suggested 11-12 mins I think it was closer to 20 mins but they were still soooo soft & delicious
Reviewed on Oct. 24, 2010 by tracy977
So soft!! YUM!
Reviewed on Oct. 23, 2010 by jmeise
I will definately make these cookies again, they are delicious!!
Reviewed on Oct. 17, 2010 by lmellone1
I added chopped walnuts for some crunch, and baked at 360 for 13 minutes. They came out perfect!
Reviewed on Oct. 09, 2010 by cray68
These are delicious! My kids call them muffin tops. They're so moist and chewy, more of a muffin consistency than a traditional cookie. I swapped 1/4 cup + 1 Tablespoon pure olive oil for half of the butter to lighten it up a bit. This is now our favorite fall recipe.
Reviewed on Oct. 08, 2010 by Wesli
I used fresh pumpkin and they tasted excellent. The oats added some nice texture.
Reviewed on Sep. 29, 2010 by bookwormette
Sooo delish! The kids and I loved them!! Thanks!!
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