Pumpkin Chip Cookies Recipe
- 1-1/2 cups butter, softened
- 2 cups packed brown sugar
- 1 cup sugar
- 1 can (15 ounces) solid-pack pumpkin
- 1 egg
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 2 cups quick-cooking oats
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 2 cups (12 ounces) semisweet chocolate chips
- 1. In a large bowl, cream butter and sugars. Beat in the pumpkin, egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in chocolate chips.
- 2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 10 dozen.
2 each: 152 calories, 7g fat (4g saturated fat), 16mg cholesterol, 133mg sodium, 23g carbohydrate (14g sugars, 1g fiber), 2g protein.
Reviews for Pumpkin Chip Cookies
"I used butterscotch chis and they were great. I also used fresh pumpkin instead of canned and 2 tsp. pumpkin pie spice instead of cinnamon."
"These are delicious and moist. They also freeze very well. I put them in sandwich bags and then in a freezer bag. Perfect!"
"Love pumpkin & these hit the spot. It doesn't hurt that they also include chocolate."
"these were really good cookies! I really like them. just a little tip, i had to cook them for 4 more minutes then the recipe tells, they get cooked a lot better"
"too cake like very soft and not enough pumpkin taste"
"These are my favorite pumpkin cookies. They are soft and melt in your mouth! Make them!"
"Pumpkin was very subtle. The cookies stayed moist and chewy. I substituted 1/2 white chips and 1/2 butterscotch chips for the chocolate. Everyone in the family loved them!"
"My family loves these cookies. They never last long around the house. They are so moist they are the best!"
"Everyone just loves these cookies!"
"These are so delicious! I made them for the first time today and I could eat the whole batch to myself! I was pretty skeptical at first and I was actually scared to eat one, but they are so, so good!"
"Ymmmmmm.... Need I say More? I made these to take to work and they were gone in no time. I had people from other departments coming to snatch one. One more thing...Since I hate store bought canned pumpkin, I use "Fresh" pumpkin; cooked and well drained. I usually cook it the night before and leave it in a seive overnight to pull out the excess water."
"I make these every year for our community reading "festival". I've started getting request about a month before hand making sure I'm going to bring them. Perfect for fall bake sales."
"I have made these every year for 10 years. They never fail to disappear fast and my family and coworkers always request them! Wonderful."
"My grandma's been following this recipe for many, many years. She has it pulled out of a magazine from probably the 60's or 70's. Her recipe, though, tells you to drop the dough by 1/4 cup fulls and shape into a pumpkin. bake for 20-25 minutes and then decorate with M&M eyes and candy corn noses. These are a family favorite and are so delicious. I like to make the "normal" sized version, as well, for everyday!"
"EVERYONE who has tried these loves them. Even me...and I usually don't like soft cookies.Nobody has been able to guess that it's made with pumpkin."
"I used mini chocolate chips in this recipe and I really liked the results. Lots of chips in every bite! Yum! I think these will be a new favorite in our family. :)"
"My new favorite cookies. I froze a bunch of them hoping I wouldn't eat so many, but..... you can eat them right from the freezer:) This recipe makes alot, but don't worry, freeze them. Absolutely DELICIOUS, highly recommended."
"I have had plenty of requests for this recipe. It is very soft and tasty. A refreshing change from the ordinary cookie recipe."Thanks" Taste of Home, for this recipe.Wilbur"
"These are fabulous! The pumpkin and chocolate chips complement each other nicely. Be sure to make them and share. You may be tempted to eat the whole batch yourself!"
"I love this recipe and one that will be a regular. I did however reduce the granulated sugar by 1/2 cup for my taste."
"these cookies are the best! everyone just loves them"
"Oct/Nov 2002 page 41----recipe in this issue if you don't want to print the recipe from the website."