-
-
My review
Pumpkin Chocolate Chip Cookies II
Stephanie
"This is a wonderful autumn cookie and especially tasty at Thanksgiving served warm."
Added to shopping list.
Go to shopping list.
Ingredients
servings 224 calsOriginal recipe yields 18 servings (3 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C).
- 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
Per Serving: 224 calories; 11.5 g fat; 29.5 g carbohydrates; 2.8 g protein; 10 mg cholesterol; 127 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 4047 Ratings
-
-
-
-
-
Most helpful positive review
10/4/2007
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 ca...
Most helpful critical review
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.
Most helpful
Most positive
Least positive
Newest
10/4/2007
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 ca...
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.
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.
10/25/2005
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 ...
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 w...
9/22/2001
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.
3/1/2001
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!
9/18/2008
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 ye...