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Pumpkin Chocolate Chip Cookies III

Pumpkin Chocolate Chip Cookies III

Jennifer

Jennifer

If you like pumpkin pie and chocolate, you'll love these cookies. I think they taste best when they are cold from the refrigerator.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 405 kcal
  • 20%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 53.3g
  • 17%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 342 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
  2. Add vanilla, chocolate chips and nuts.
  3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Tori Howell
748

Tori Howell

10/17/2006

I really enjoyed these cookies. I made a few changes to make them a little healthier. I substituted the oil with applesauce and used a combination of whole wheat and all-purpose flour. I also added more spices (ground cloves, ginger, and nutmeg). Really yummy.

Crystal
500

Crystal

8/31/2008

These cookies are delicious and cake-like! Every fall - it never fails - when the leaves start turning and the weather gets crisp I start getting requests for these cookies - it's crazy! I make a few slight changes and these cookies turn out PERFECTLY! First of all, I add 3 drops of red food coloring to the 'wet ingredient' mixture (to liven up the pumpkin's orange color). Second, I bake the cookies at 365 degrees for 12 minutes instead of 350 degrees for 10 minutes (which, like others have said is not NEAR enough time to allow the cookies to cook through). And thirdly I place the cookies with a medium sized scoop on a greased cookie sheet, then I slam the cookie sheet down on the table a few times to get them to spread out a little (I find the cook more evenly and also look a lot more attractive). These cookies are served best warm straight from the oven or cold straight from the refridgerator - I wouldn't recommend letting them sit on your counter, even if they are in a covered conatainer - the time I did that they got soggy and melted a little from the heat of our wood stove. =)

TYGERBOO
437

TYGERBOO

7/14/2003

This was very tastey cookie. However is you really like the pumkin taste as much as my family does, I would recemend putting in 1/4 less cinamin, it tends to cover the pumpkin flavor. The other thing is, don't forget to add the vanilla. It does not say when or where to put it in. If making this for children I suggest adding 3 or 4 drops of red food coloring for the orange pumpkin look, the cookies are not orange after baking.

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