*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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
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!
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!)
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