Chocolate Chip Pumpkin Cookies Recipe

Chocolate chip & pumpkin, what a combination! After making this recipe I thought the pumpkin taste was too bitter and I found I wanted to taste the spices more, so next time I used 1 & 1/2 tsp. cinnamon and 1/2 teaspoon nutmeg...also, 1/2 brown sugar and 1/2 white sugar, and 1/2 unsalted butter and 1/2 shortening. I also made them with and without the walnuts, and they're much better with them. They're a great, unusual addition to my Christmas cookie baking and were a hit with everyone who's tried them.

Great recipe! It's very adaptable and absolutely delicious. I made a few modifications, as recommended; I used butter instead of shortening, doubled the pumpkin, and use 3 tsp of pumpkin pie spice in lieu of the other spices. I make each cookie 1 tbsp instead of one tsp, which yields about 6 dozen slightly larger cookies. I've also successfully made this more than once with dried cranberries that I rehydrate in the microwave-- it's a little healthier, but it tastes just as good! Just nuke the cranberries with 2 c water for 2-3 minutes, then dry them and add to the batter. You can half this recipe beautifully-- for me it comes out to be 35 1 tbsp cookies.

I loved this recipe, but felt like it could have been tweaked a bit to get a 5 star rating. First thing I changed was that I used parchment paper instead of greasing the cookie sheet - I find it easier to clean up, and less work overall. As for what I did with the actual recipe, I used half butter, half shortening, and used half a cup less sugar. For the spices, I used 2 teaspoons cinnamon, 1/2 teaspoons nutmeg, and 3/4 teaspoon ginger. For the baking, they did turn out a little cakey, but pumpkin, apple, ect. all turn out a little cakey. Last thing, you can't tell buy just the top if the cookies are done, so use a spatula, and look at the bottom.

I actually swapped out 1 cup of white sugar for brown sugar and 2 cups of white flour for whole wheat flour. I accidentally ended up adding 1.5 tsp each of nutmeg and cinnamon, and then also added 1.5 tsp each of ground cloves and ground ginger, and ALL of my family and friends raved about them. These extra spices make it kind of a spice pumpkin chocolate chip cookie. Yum!! Just made the 2nd batch in one week, for charity function tonight. They make TONS of cookies, but they'll be devoured quickly.

Wow, this makes a LOT! Good thing they are yummy and I have a party this weekend. It's a bit bland on the pumpkin-front, but still tasty with half butterschotch and half chocolate chips. I was afraid that the dough was too thin to keep it's shape as a cookie, so I only did half as drop cookies, and half as cookie-bars in a 9x13 pan. It ends up the drop cookies did fine after all! For the last pan, I added more nutmeg, chips, and some cloves. With the extra flavor-oomph, these are five-star.

Cakey little poufs of deliciousness!!! Recipe states it only makes 7 dozen but I got just 1 short of 11 dozen. I did add more than 2 teaspoons of ground cinnamon and more than 1 teaspoon of pumpkin pie spice, after adding respective teaspoons of spices I decided it needed more and just shook a good amount from the bottles. I also added some fresh grated nutmeg. Used mini chips and toasted pecans instead of the regular size chips. (I always toast nuts before using.)These will be making repeat appearances throughout the year!!!!

Great recipe! After reading through some reviews, I decided to halve the recipe but still used a full can of pumpkin. I used applesauce for the fat, 1/2 white and 1/2 brown sugar and I upped the spices, plus added ground ginger and cloves. I only ever use a pinch of salt in baked goods in general. I used 1c mini chocolate chips and omitted the nuts. These turned out wonderfully and they definitely don't spread in the oven. I got 34 cookies. Will certainly make again!

I used Pillsbury gluten free flour , 1/2 cupcoconut oil instead of shortening, organic coconut palm sugar in place of the white sugar. I baked them for13. min. at 375 . They were delicious and moist! Most important, they passed the test with my grandson and husband! Rebecca C.

Awesome recipe! I make these cookies every October but I started early this year. My family will go through a batch in two days! This is the 1st time I've made them with an egg though and it really did make a positive difference. The only changes I made to this recipe were to use 1/2 white sugar and 1/2 brown sugar; use a tbsp of Pumpkin Pie Spice in lieu of the cinnamon and nutmeg and add a tsp of ground cloves. I also bake them at 350 degrees for a little bit longer and frost them when they've cooled with a homemade cream cheese frosting by beating (1) 8 oz. container of whipped cream cheese, 1 cup confectioners' sugar, a tsp of vanilla extract and a splash of milk until smooth and creamy. DELICIOUS!!!

As I made several adjustments I can't really say I am rating this recipe. I will say it is a great place to start and by following other suggestions and adding some of my own I feel it makes a terrific cookie. as suggested by others I used 1 cup white and 1 cup packed light brown sugar. 1 1/2 tsp cinnamon, 1/2 tsp nutmeg. I also added 1/4 cinnamon chips and chopped pecans. Thanks to others for ideas in making this great Fall comfort cookie.

The best pumpkin cookie I have tried so far, though I am still looking for a recipe that makes "cookies" and not "cookie shaped cakes". I used butter instead of shortening and tripled (yes, tripled) all spices, keeping the ratio the same. After dropping on the cookie sheet, used my finger to really spread the batter down thin--a very important step for me to decrease the cake-quality a bit. Pending a miracle (i.e, cookie-cookie pumpkin cookies!) this will be my recipe for next year.

I did a lot of substitutions and the cookies still came out tasty, I think that says the recipe is quite forgiving! I ran out of white flour and rather than make a smaller batch I added coconut flour and rice flour. I also used coconut oil instead of shortening. The flavor was great but the texture was not a very typical cookie texture.

My family loves these cookies and my mom DEMANDS I make them for the family Thanksgiving dinner.

Great recipe. Always turns out well. I like to use the pumpkin pie blend of spices from Mccormick. I feel like it's a stronger balance in the pumpkin.

Made these today and they were perfect! Not too sweet and they are so fluffy! I did add some chopped pecans and these will be perfect for Thanksgiving dinner!

Only 1 change. We used DARK chocolate chips and they were great!

Great recipe!!! I thought the 2 cups of sugar seemed excessive, but ?I was wrong; the cookies need two cups. It made a dozen large muffins and a dozen cookies! My kids love them.

Good recipe. The cookies are fluffy with good spice flavor.

One of our favorites, we make it every year.

Everyone complimented it.