Pumpkin Chocolate Chip Cookies Recipe

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.

Reviewed on Oct. 10, 2012 by staylor49

The recipe calls for 1 cup of canned pumpkin, not one can. If you used a 15 oz can of pumpkin, then you used almost 2 cups and therefore your cookies would not come out right.

Reviewed on Oct. 09, 2012 by dbeauche

I was looking for a way to use up some extra canned pumpkin that I had. I am so happy to have come across this recipe! The texture of these cookies is perfect. I added clove and nutmeg and used dark chocolate chips. Yum!

Reviewed on Oct. 09, 2012 by jldavis

Easy, excellent recipe! I used vanilla chips and 1 cup caramel baking bits as those are favorites of my college kids. These went fast at the football tailgate!

Reviewed on Oct. 08, 2012 by Festivefan

I followed some of the tips here on the reviews and ramped up the cinnamon measurement, along with adding some nutmeg, cloves, and I also added ginger. I thought these turned out wonderfully! These cookies are the first in the chocolate family that I've made that actually turned out moist and chewy. I'm sure the pumpkin helps with that. I thought the chocolate chip ratio was good, too, since I think too many chocolate chip cookie recipes call for too many. ... I love these!

Reviewed on Oct. 08, 2012 by charlenepaugustyn

To nbrugs: Re-read the recipe. It calls for 1 Cup canned pumpkin, NOT one can of pumpkin. Maybe you would like to try the recipe again, for better results.

Reviewed on Oct. 07, 2012 by nbrugs

This recipe was a huge let down. My cookies did not bake. The recipe called for one can of pumpkin but didn't specify the size, there was only one size at the store, but unfortunately it was too large and made my cookies not bake. I had really high expectations for this recipe, but was let down.

Reviewed on Sep. 14, 2012 by cookinfanatic25

I had company over yesterday and several of these cookies were gone by the end of the day. They turned out really good! I also like that it makes a large batch.

Reviewed on Sep. 13, 2012 by cookinfanatic25

I also added the vanilla chips instead of chocolate ones. They do look more festive but next time I won't add as many...too sweet for my tastes.

Reviewed on Sep. 13, 2012 by cookinfanatic25

This was my first time making these and after reading the reviews, I decided to add a dash of nutmeg, ginger and cloves to add some extra spice. They are good, but next time I think I will add a touch more spice and some chopped pecans.

Reviewed on Jul. 20, 2012 by bakingbutterfly

i send cookies to my father every few months, usually chocolate chip. but when fall rolled around i thought this recipe would be perfect. he enjoyed them and they seemed to stay moist longer then regular choc.chip cookies. i personally think their lacking something, i expected a richer flavored cookie.. but if dad likes them then the get 4 stars from me.

Reviewed on May. 27, 2012 by mason63

WOW! great recipe, the only change I made was using white chocolate chips instead of the semi sweet chocolate.

Reviewed on May. 24, 2012 by buey1959

amazing they are delicious and very fast

Reviewed on Mar. 15, 2012 by chocoloco

I substituted half the all-purpose flour for whole wheat flour, and they taste great! I also used some organic sugar in place of the brown and granulated sugar. Also used dark chocolate instead of semi-sweet! My kids and I love them: )

Reviewed on Nov. 06, 2011 by HannahBeaver

Good flavor, next time I might add a tad more cinnamon and maybe some nutmeg. Great density, but not too much. Oatmeal gives it a complimentary twist. Loved it!

Reviewed on Oct. 15, 2011 by Annette Bisson

Love the freshness of these cookies-yum! yum! yummy!!

Reviewed on Oct. 05, 2011 by jmilhollin

Yum! Perfect for fall! I added some nutmeg and used white chocolate chips instead. So good!

Reviewed on Oct. 02, 2011 by howdu

Meant to say that I add 1/2 teaspoon salt to the dough for depth of flavor

Reviewed on Oct. 02, 2011 by howdu

I made these years ago for my daughter's kindergarten class for their 'everything pumpkin' series. The class loved them. They are a cake-like cookie, not chewy like the classic chocolate chip cookie; but delicious in their own right. They keep well. I added 1/2 teaspoon salt for more depth of flavor

Reviewed on Jul. 25, 2011 by butterflii410

These don't last long in my house with 2 kids and a husband. I usually have to double the recipe so they last longer! I just made some today! They are so good and stay so moist!