This is a wonderful autumn cookie and especially tasty at Thanksgiving served warm.

Recipe Summary

Servings:
18
Yield:
3 dozen
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Mix in a large bowl, pumpkin, sugar, vegetable oil, egg and vanilla. Blend well.

  • In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and baking soda. Stir into pumpkin mixture, add the milk. Blend well. Stir in the chocolate chips and nuts.

  • Use teaspoon to drop cookies on baking sheet. Bake 8 - 10 minutes.

Nutrition Facts

224 calories; protein 2.8g 6% DV; carbohydrates 29.5g 10% DV; fat 11.5g 18% DV; cholesterol 10.3mg 3% DV; sodium 127.2mg 5% DV. Full Nutrition
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Reviews (44)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/04/2007
I'm giving this recipe 4 stars because I altered it so much I'm not sure its fair to give it a 5. I couldn't waste HALF a can of pumpkin so I doubled it right off the bat using a 15 ounce can of pumpkin. I ran out of flour so I used half all-purpose and half whole-wheat flour; I ran out of white sugar so I used half white sugar and half brown sugar. They turned out wonderful- I would say better than any other recipe I've tried! In the future I will use the half-wheat/half-brown sugar again. Also I use more spice than most of the pumpkin cookie recipes call for.. so I added a 1/2 tsp of clove 1/2 tsp of nutmeg and 1/2 tsp of allspice in addition to the cinnamon. divine! Way better than store bought. Read More
(42)

Most helpful critical review

Rating: 2 stars
10/31/2006
I was very disappointed by this recipe - not much flavor. I think it could be improved by adding salt and possibly using brown sugar instead of white. Read More
(13)
53 Ratings
  • 5 star values: 26
  • 4 star values: 17
  • 3 star values: 2
  • 2 star values: 5
  • 1 star values: 3
Rating: 4 stars
10/04/2007
I'm giving this recipe 4 stars because I altered it so much I'm not sure its fair to give it a 5. I couldn't waste HALF a can of pumpkin so I doubled it right off the bat using a 15 ounce can of pumpkin. I ran out of flour so I used half all-purpose and half whole-wheat flour; I ran out of white sugar so I used half white sugar and half brown sugar. They turned out wonderful- I would say better than any other recipe I've tried! In the future I will use the half-wheat/half-brown sugar again. Also I use more spice than most of the pumpkin cookie recipes call for.. so I added a 1/2 tsp of clove 1/2 tsp of nutmeg and 1/2 tsp of allspice in addition to the cinnamon. divine! Way better than store bought. Read More
(42)
Rating: 5 stars
11/30/2006
I cut the vegetable oil down to 1/2 cup and added 1/2 cup unsweetened applesauce. The cookies came out moist, firm yet cakey, and held their shape while baking very nicely. Read More
(20)
Rating: 2 stars
10/31/2006
I was very disappointed by this recipe - not much flavor. I think it could be improved by adding salt and possibly using brown sugar instead of white. Read More
(13)
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Rating: 4 stars
10/26/2005
This is a long awaited for recipe that is great. I used whole wheat flour and brown sugar because that was all i had. I also added about 1/4 tsp. salt. My kids absoulutely love these. A very quick easy recipe Read More
(10)
Rating: 5 stars
10/24/2004
I like that these are not strong tasting cookies. Not too sugary. We carved pumpkins and used the carved bits instead of the canned pumpkin and it was delicious! Boil the pumpkin bits like you would potatos them mash. Excellent! Read More
(9)
Rating: 4 stars
12/11/2003
Good cookie. Tasted better the next day after they sat awhile. Get sticky so wax paper better layers or a piece of bread in the container (as mentioned by another rater) is helpful. Read More
(9)
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Rating: 4 stars
12/11/2003
These are very moist cookie and when storing them I recommend putting a slice a bread with them to help control the stickness. They are a great tasting cookie. Yum! Read More
(9)
Rating: 4 stars
12/11/2003
I first used this recipe last fall and hve been using it since. My kids love to help. Read More
(6)
Rating: 5 stars
09/18/2008
If you like cake like cookies these are great. I changed the servings to 18 because I didn't want to waste 1/2 cup of pumpkin after opening a small can. Love these and have been making for years! I sometimes ice with peanut butter icing if I have time (i.e. there are still some left when I get around to it! LOL!) Read More
(6)
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