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Chocolate Chip Pumpkin Cookies

 Chocolate Chip Pumpkin Cookies
As a fun alternative to pumpkin pie, I often make these easy drop cookies. The chocolate chips and harvest-fresh goodness make them special enough for a holiday dessert.
42 ServingsPrep: 15 min. Bake: 15 min./batch

Ingredients

  • 4 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup vegetable oil
  • 2 eggs
  • 2 tablespoons milk
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup chopped walnuts

Directions

  • In a bowl, combine flour, sugar, cinnamon, baking soda and salt. Add
  • pumpkin, oil, eggs, milk and vanilla; beat on medium speed until
  • well mixed. Stir in chocolate chips and nuts.
  • Drop by tablespoonfuls onto greased baking sheets. Bake at 375°
  • for 13-14 minutes or until edges just begin to brown. Cool for 2
  • minutes; remove to a wire rack to cool completely. Yield: about 7
  • dozen.
Nutritional Facts: 1 serving (2 each) equals 191 calories, 10 g fat (2 g saturated fat), 10 mg cholesterol, 121 mg sodium,

2 of 2

Chocolate Chip Pumpkin Cookies (continued)

Nutritional Facts: 25 g carbohydrate, 1 g fiber, 3 g protein.