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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 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
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!
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