You will be glad you tried this unique combination of nuts, chocolate, spices, and pumpkin.

Beth

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
15 mins
total:
45 mins
Servings:
48
Yield:
4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

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  • In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.

  • Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.

Nutrition Facts

96 calories; protein 1.2g 2% DV; carbohydrates 14.1g 5% DV; fat 4.2g 6% DV; cholesterol 3.9mg 1% DV; sodium 99.1mg 4% DV. Full Nutrition

Reviews (195)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/16/2006
Excellent recipe. Made a few changes according to reviews- used butter instead of shortening, used rounded teaspoons of spices and included rounded teaspoon of pumpkin spice. Used whole bag of chocolate chips. Used a generous 1 1/2 cups of pumpkin. Accidentally forgot baking powder. Still turned out amazing and were eaten in 24 hours. Read More
(85)

Most helpful critical review

Rating: 3 stars
12/17/2011
These were OK but didn't knock my socks off. Read More
(5)
252 Ratings
  • 5 star values: 169
  • 4 star values: 55
  • 3 star values: 19
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
10/16/2006
Excellent recipe. Made a few changes according to reviews- used butter instead of shortening, used rounded teaspoons of spices and included rounded teaspoon of pumpkin spice. Used whole bag of chocolate chips. Used a generous 1 1/2 cups of pumpkin. Accidentally forgot baking powder. Still turned out amazing and were eaten in 24 hours. Read More
(85)
Rating: 5 stars
04/30/2003
These are a big hit with my family! I actually use the entire can of pumpkin and add a little more flour to 'dry' out the batter. I also use half a bag of chips for a single batch but I rarely make a single batch! I double the recipe by using a large can of pumpkin and double the rest of the ingredients. It's quick and easy and everyone loves it! Read More
(66)
Rating: 5 stars
09/27/2007
These are awesome! I make these every year around this time,they are my husbands absolute favorite! I make a few changes due to personal taste though. I use 1 1/2 cups pure pumpkin, and I use 1/2 cup butter plus 6 T. water instead of the shortening. I also like a bit more of the spicy flavor so I use 2 tsp. pumpkin pie spice instead of the called for spices. You could even add another 1/2 to 1 tsp for an extra kick. I also use 3/4 cup white sugar and 3/4 cup brown sugar. I use 1 cup chopped walnuts and 1 whole bag of chocolate chunks. Basically just added more of the yummy stuff!DELICIOUS! Thanks for the fantastic recipe! Read More
(48)
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Rating: 5 stars
01/19/2003
Very flavorful. I added a bit more pumpkin than it called for to give it more of a pumpkiny taste. I also added a teaspoon of pumpkin spice seasoning. My husband's already asking for more. Read More
(28)
Rating: 5 stars
10/13/2005
These are so yummy!!! I saw cookies like these in a store a few days before making them. But they had scary unpronounceable ingredients. Thank you for making life a little more wholesome while staying super yummy! I've made these twice in less than a week. I altered the recipe a little. The first time I made them I used 1 cup all purpose flour and 1 1/2 cups whole-wheat pastry flour. And since I love spices I added more cinnamon and nutmeg just a touch of ground clove and mace about a teaspoon of cardamom and a few sprinkles of pie spice just for good measure. (Okay so I'm a spice freak I admit it) I used 2 cups of pumpkin puree and 1/2 teaspoon of salt. The second time I baked these I had no more all-purpose flour or shortening on hand so I substituted apple sauce for the shortening and whole oat flour for the all purpose flour. I had to add more flour because the applesauce made the dough moister so I added a little more oat flour and a little bread flour. I didn't measure because I was looking for the correct texture. I also added a tablespoon of flour to the nuts and chips in a separate bowl before mixing them in so they would distribute through the dough more evenly. The first batch crumbled a lot more but was more flavorful. The second batch was still very moist but didn t crumble. I think the extra gluten from the bread flour help hold them together more. Thank you for this wonderful recipe!!! My inner cookie monster is very happy! Read More
(21)
Rating: 5 stars
04/30/2003
The dough doesn't spread so you might want to press it down like a peanut butter cookie. Delicious! Read More
(20)
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Rating: 5 stars
11/14/2006
Thank you so much for this recipe! I was able to make the best cookies for my dad since pumpkin cookies are his favorite. I doubled the recipe and used a whole can of pumpkin and lots of semi-sweet chocolate chips. For people who think they are too cake-like that is how they are supposed to taste. Read More
(14)
Rating: 5 stars
10/26/2007
I've been making these type of cookies for years and they're always a favorite of my kids...I don't care for the pumpkin chocolate combo so I substitute the chocolate chips for cinnamon baking chips...the combination is perfect and much better than the chocolate! Read More
(9)
Rating: 5 stars
10/26/2003
These cookies are perfect to make for any occasion! They aren't too sweet so you can eat more than one without feeling sick. I added a little extra cinnamon. Read More
(9)
Rating: 3 stars
12/17/2011
These were OK but didn't knock my socks off. Read More
(5)