Reviews for Pumpkin Chocolate Chip Cookies
These were delicious. I did add a few things: a pinch of nutmeg and a pinch of pumpkin pie spice. Although, I didn't really taste the pumpkin flavor as much as I would have liked to. But other than that, delicious and I loved the texture.
delicous, i doubled the recipe to 24 because i have a really big family and we ate all 24 in 2 days
I am one of the few that did not like this recipe at all. I wanted to use up some leftover pumpkin, and ended up not finishing the cookies. They were too soft and mushy to be enjoyable. If you still want to try this recipe, I recommend making them as bars with cream cheese frosting.
I made them according to the recipe and thought they were on the bland side. Next time i'll do 1 1/2 times the spice mixture and go w/ pumpkin pie spice instead. I also thought there were too many chocolate chips, and that it took away from the pumpkin flavor of the cookie. I think with a little more spice and a little less chocolate chips it would be a great balance (for mine and my family's taste anyways). Thanks for submitting the recipe.
LOVE these cookies. made them for a pumpkin carving get together. they are so soft & moist & delicious. I used milk choc chips & white choc chips. also added pumpkin pie spice & nutmeg. sub applesauce for the oil. also cooked for 12 min @ 265 degrees.
Don't leave covered after baking they will get soggy.
The cookies came out cake like and very moist. My FUSSY boys loved them. I'm making 7 dozen for a Christmas cookie swap and I'm sure they'll be a hit. Thanks for the great recipe.
These are quite good. I like the light cake-like texture! I cut the sugar down to 2/3 of a cup, used chopped almonds, and added some nutmeg, ginger, cloves, and allspice.
I used whole wheat flour and they came out fabulously (even though most cookies need some adjusting, as I'm baking at high altitude). Direct quote from my brother: "I think these are the best thing I've ever tasted."
Excellent! I took the others advice and increased the bake time and temp to 12 mins at 365degrees. I substituted applesauce for oil, and 50% whole wheat flour/50% all purpose flour. Finally I substituted raisins for the chocolate chips because I had them on hand. I will definitely make these again!
my favorite pumpkin recipe, They come out so moist and cake like
After all the good reviews, I was expecting a phenomenal cookie...these were just ok. As others have said, they need to be cooked much longer. I did 365 degrees for 12 minutes and they were still a little underdone. Also, this is way WAY too many chocolate chips for my taste...I would cut it in as least half. This recipe has good potential, and I'll probably make them again, but with fewer chips and a longer baking time.
Love this recipe!! The only thing is it calls for WAY to many Chocolate Chips. I would use only 1 cup insted.
these were delicious! I made them just as described, except no nuts. The boyscouts will be gobbling these down.
Sooooo good! I had some pumpkin pie spice, so added 2 tsp of that as well. I like it spicey!
Yum... these are really tasty & easy. Like other reviewers said, more like cake than a cookie. I did smash them down flat on the baking sheet - baked for about 15 mins total. Very moist. Used apple sauce instead of oil; and dark chocolate chips. Thanks for sharing!
The cake quality people complain about doesn't bother me. The extremely sticky consistency does. They seem raw to me. If I would make again, I would definitely bake longer than recommend.
These cookies are amazing. I did like others did, added some nutmeg, ginger and cloves (1/4 t of each). I baked them at 365 for about 11 minutes. My house smells FABULOUS!!
I made these with mini chocolate chips (same amount), replaced the egg with egg beater, no nuts and replaced the oil with half oil and half unsweetened apple sauce. This made a lot! I used a small/medium cookie scoop and got 22 nice sized medium cookies (cooked fine in 11 minutes at 350) and 14 mini muffins (filled with the same amount of dough as each cookie). They also cooked fine in about 13 minutes. I wish I had added more food coloring as my cookies don't really look like pumpkin. But the taste is out of this world. I am sure the original recipe would have been fantastic, but I always try to lighten things up when I can. Next time I want to try some wheat flour. Hot from the oven I had to smack hands to make sure we have enough for the recipe tasting tonight. These definitely will go into our holiday rotation.
These are wonderful tasting cookies. They are a big hit. The appearance throws people off, but no complaints, fans love them and they go first at our pumkin carving party.
My husband LOVES pumpkin pie. I love chocolate chips. This is the best of both in my opinion. Easy. Made as directed.
Great cookies! I've added 1/4tsp. each of nutmeg and cloves, and 1/4 heaping tsp. of ginger. But will change things around to get the taste right that best suits me. Overall, great recipe!! Update: I was making these cookies while I reviewed this and discovered something after baking them all. My very last cookie only had few chocolate chips in it, since I was planning on giving it out to some friends, I didn't want them to get THAT one so I ate thinking it won't taste as good. I was WRONG!! It was the BEST one!! The taste of the pumpkin was phenomenal! I'll be sure to make these again with just 1cup of chocolate chips or less.
Very soft and cake-like cookie recipe for pumpkin spice lovers! I added extra spices such as ground ginger and all spice. The cake-like texture and shape of the cookies reminded me of muffin tops :)
I thought these cookies were okay, not as good as I was expecting due to the ratings. They are an interesting airy texture, which I enjoyed but they have far too much baking powder and baking soda which I think spoils the taste. Could have used more cinnamon or vanilla or both.
I just made these and had to alter them to accommodate food allergies to wheat, egg and nut, and they still came out great! I made them with a gluten-free flour blend and added xanthan gum to compensate for the lack of gluten, used a flax meal/water gel as an egg replacer, and left out the nuts, and they are still fantastic!
Yummy! Made with dark chocolate chips. These are soft and cakey at the same time, but I tend to undercook them a little. Delicious with a little added nutmeg!
EXCELLENT! Don't even bother trying another recipe. This cookie was moist and wonderful. We've made them several times over. It's the only cookie my kids want anymore. There is a bit of a baking soda flavor after they've cooked so I cut back a bit on the soda and dissolve it in liquid before adding to the mix. It made all the difference.
I have even traded the pumpkin for banana and they are delicious every time.
Great cookie! As others have said, if you're expecting a full pumpkin flavor, this isn't the cookie for you. The does seem to be a tad too much chocolate chip in it but it ends up being ok if you also add walnuts. If you're not putting in walnuts, i would say put slightly less choc chip. I also added a bit more pumpkin for pumpkin flavor. I did use 1/2 c white sugar and 1/2 c brown sugar and added 4 drops of red and 1 yellow for pumpkin color. MAKE SURE TO USE PARCHMENT PAPER!! The first time I made it, the cookies started to smoke (YIKES) and burn before it was fully cooked on the inside. The chocolate chips on the bottom of the cookie melted, spread, and burned the bottom of the cookie, even though I greased the cookie sheet and it sat in the middle rack. Brought it to work and everyone seemed to enjoy it. Someone said it was a "holiday explosion in your mouth" =)
These were good cookies!!! Not too sweet ( but I did cut the chocolate chips down) I agree with all the others, they are more cake like, but still very good. Eat them cold!!!
This is probably the best cookie recipe I have tried in a long time. I did make a few changes after reading several other reviews. I used a whole 15 oz. can of pumpkin puree, I only used 1 tsp of cinnamon and I added a tsp of both nutmeg and pumpkin spice. I also baked the cookies at 365 for 12-14 minutes. The true test is whether the cookie is firm enough. They were a wonderful golden orange color and diet be darned cause I think I have eaten a dozen of them myself in the last 18 hours.
I don't like pumpkin, so I didn't try any myself... but everybody else seemed to like them (or maybe they were just being polite!) I thought the consistency was pretty gross. I know they're supposed to be cake-like, but mine came out almost mushy. *yikes*
I didn't realize until after I told my little one we were making cookies that I didn't have chocolate chips! I substituted white chocolate chips and followed the rest of the recipe. Holy cow - I could not stop eating these! Moist and flavorful!
We all liked these, but they're not your typical cookie. They are sort of like muffin tops as others have said. We only used 1.5 cups of chocolate chips and that was plenty. We also added slightly more than a cup of pumpkin since we love it. I think it could have used even more, but didn't want to ruin the recipe.
WOW. I mean WOW. I've baked and enjoyed many a chocolate chip cookie in my life, and let me tell you these are outrageously good. The 8 year old in the house refers to them as "the really good ones." Simply a must try for any pumpkin and chocolate chip cookie fan.
These are a yummy Fall treat! I wanted to "healthify" them, so I used 1 cup whole wheat flour, 1/2 cup all purpose, and then I grounded old-fashioned oatmeal to a powder in the Magic Blender and used that for the remaining 1/2 cup. I used brown sugar and I cut it to 1/2 cup. Everything else I kept the same, and I just love the texture! They're soft, yet not doughy, and hearty but not heavy. Mine didn't spread much at all in the oven, so I'd suggest flattening them a little bit if you don't want rounded cookies. Oh, and I added about 1/2 tsp of fresh ground nutmeg! I enjoyed the big dose of vanilla in these, and if you are like me and don't like overly-sweet desserts, the 1/2 cup of sugar was plenty.. and allowed for the chocolate chips to provide the subtle sweetness. Another plus: No need for an electric mixer.. less dishes. :) Next time, I'll sub half the oil for unsweetened applesauce (I was out of that, this time). Thank you for an easy, quick, and delicious recipe!
These cookies were a hit with my kids and their friends. While they don't top a traditional chocolate chip cookie, they certainly are a little more nutritious. I made mine with 1/2 whole wheat flour and 1/2 Splenda for the sugar. I have found that they can be cooked in a jelly roll pan as cookie bars with good results.
Love the cake-like texture of these cookies. I agree with all the reviewers: add 1/2 - 1 teaspoon of nutmeg for a slight hint of more spicyness. The recipe calls for one cup pumpkin...I bought a 12 ounce can and ended up just putting the whole thing in. I think that it was about 1 1/2 cups of pumpkin, but it didn't change anything about the taste. Also, 2 Cups of chocolate chips is a bit much...next time I will try just 1 cup and see if that brings out the flavor of the pumpkin a bit more. These do cook better at 365 for 12 minutes. I plan on making these a regular cookie at my house...they are just fab!
These cookies are so good, especially the next day. I have 3 fairly picky sons and these never last! Yummy and easy to make.
They taste fine. I agree the chips overpowered them a bit and the texture is more cake than cookie. Also during storage in a tupperware container they got a little moist. I'm still searching for a real pumpkin cookie.
Great flavor combo, moist, and super sweet. Had to add more salt after tasting the batter, almost 1/2 tsp more. The outside of the cookies get sticky after storing, but I noticed pumpkin bread does that too so it must be a pumpkin trait.
These cookies are delicious!! Definitely more cake-like as some reviewers said, but still really good. Also, I got about 40 cookies from this recipe, not 2 dozen (used a teaspoon to scoop dough onto cookie sheet). I made some changes based on what other people had written: 1) Cooked at 360 degrees Farenheit in a convection oven for 11 minutes, instead of 350 degrees for 10 minutes; 2) I added 1/4 tsp nutmeg; 3) I added lots of red and a little yellow food coloring to keep the orange color; 4) I flattened out the dough a bit when I put it on the tray so that they bake a little flatter instead of a heaping mound; 5) I smacked the tray down a few times and shook it a bit to try and get the dough to settle down before sticking in the oven; 6) I only used 15oz of pumpkin instead of 16oz because the grocery store only sold 15oz cans.
As per other suggestions, I substituted (no sugar added) applesauce in place of the vegetable oil.The cookies turned out great; they were fluffy, soft and quite delicious.
Delicious! I used brown sugar instead of molasses. I think I will cut the vanilla down a bit next time, as they were almost too sweet. I think I may actually prefer just a little more pumpkin flavor as well. It's very subtle.
These cookies definitely couldn't win a beauty contest but they are taste good and have a great soft texture. This was my first time making them and I followed the recipe except for replacing one teaspoon of cinnamon for Pampered Chef's Cinnamon Plus which also has a bit of nutmeg and all spice. I will definitely try these cookies again but I will add a teaspoon or so of pumpkin pie spice. The pumpkin flavor is a bit watered down and needs a little more kick.
very good! I used chocolate chunks instead of chips...
Overall, an excellent recipe. Next time I will cut the cinnamon back to 1.5 or 1.75 teaspoons, and add .25 teaspoons of ground nutmeg. Also, I baked these at 365F for 12 minutes (per another commenter).
These are the best!! I used half pumpkin pie spice and half cinnamon. I also mixed in some white morsels with mini chocolate chips. I used other reviewers advice and baked at 365 for 12 minutes and they came out perfect. I made a double batch and so glad I did because I know my kids and husband will have them gone in no time.
Delicious. The dough tasted like pumpkin pie!
wow! I have fallen in love with these cookies. These are now one of my fave cookies. They are sooo soft and cakelike. I made some healthier substitutions: Used 1 cup splenda, 1/2 c. applesauce instead of oil, 1 cup wheat and 1 cup white flour, also used 1 teaspoon cinnamon and 1 teaspoon pumpkin pie spice. Threw in about a cup of big ghirardelli dark cacao chips and a handful of mini semi-sweet chips as well as 1/2 c raisins. They are so chocolately and absolutely delicious. Highly recommended if you like the taste of wholesome, cake-like cookies :-) 5 stars in my book!
These were delicious! A friend who doesn't eat many sweets managed to scarf down three of them - and then say that the only thing stopping him from eating more was that he was so full. My changes were minor: I used all whole wheat flour (the pastry kind), I used olive oil instead of vegetable, I used part white and part brown sugar, and I used a little less cinnamon and added some allspice and nutmeg to make up the difference. I used fewer chips, some dark and some milk, due to my own preference. (So maybe that sounds like a lot of changes, but they didn't seem that big at the time!) Like others, I flattened them a bit before baking, and I took them out when they looked set but not browned. They were perfect fluffy cookies bursting with bits of chocolate (but not too many!) with a lovely color. I didn't add food coloring because most are artificial, and why ruin a good cookie with something fake? Try these - they're delicious!
We liked these cookies, but they were kind of like flat muffins. We changed out oil for applesauce, and we used whole wheat and flaxseed flour for part of all-purpose flour. We used 3/8 of the chocolate, and it was plenty. The last thing we did was use half the sugar, but we used agave nectar for 1/4 of it. The cookies were delicious! I would make them again.
These are really easy and really tasty - although I found they were better if cooled/refrigerated overnight before eating, otherwise the soft chocolate chips overpowers the pumpkin and makes the texture really gooey.
Always always a hit. Do NOT substitute applesauce or wheat flour as suggested - sounds fine but the cookies simply do not taste good. As suggested before, bake at a slightly higher temp for around 12 min and feel free to add tastes of nutmeg, allspice, etc.
Very tasty, and easy to boot. These intentionally have a soft, cake-like texture, but I recommend baking at least 13 to 15 minutes - especially if you have a heavier pan. Mine were a bit underbaked even after adding time: they did not "firm up" enough after cooling.
This is a great recipe but, like others, I made some changes: I used 1 1/4 cup freshly roasted pumpkin; I used 4 TBSP + 1 tsp Truvia (equals 2/3 cup white sugar) and 1/3 cup brown sugar in place of the 1 cup white sugar; 2 cups whole wheat flour instead of the AP flour; 1/2 cup no sugar added apple sauce instead of the veggie oil; 1/4 tsp salt instead of 1/2 tsp salt; 1 tsp Almond Breeze instead of whole/regular milk (I no longer use cow's milk because of the sugar content); added 1 tsp pumpkin pie spice, 1/2 tsp freshly grated nutmeg and 1/2 tsp cinnamon; 1 cup chocolate chips instead of 2 cups. All other ingredients were as posted in the original recipe. I baked at 365 for 12 minutes and they were perfectly done! ~~ My husband recently learned he has type 2 diabetes (diet controlled/no meds at this time) and I changed the recipe to make it have a lower glycemic value. I will make these again in less than three weeks to take along to our family Thanksgiving dinner. Yummy!!
I made these last night, exactly as the recipe is written (no walnuts) and I am super impressed! They came together in a snap and taste great. Definitely more cake-like than cookie-like, but the texture works well with the flavors. A perfect fall cookie.
they are pretty good, not as good as others I have found on this site but still good.
great cookies, I healthified the recipe by changing the oil to applesauce and the flour to whole wheat flour. Makes me feel better giving cookies to my kids.
Really Good! These are one of the best cookies I have ever tasted. I suggest to put in some nutmeg, or any other spice, because as some other people have said, they need something else to put some sort of "kick" in them. Other than that, these cookies are the best! Although the first two batches I made were burnt, they still tasted exraordinary! My mother and father could not get enough of them, and one of my cousins (who lives in San Franscisco) drove all the way down to southern California to taste them, from such great reviews. I did substitute the oil, with shortening. They tasted even better! All my nieghbors and co- workers, wanted this recipe, pratically attacked me for it! Everyone loved them! I recommend these cookies for holiday parties, their such a hit! I loved them!
It was okay. Too many chocolate chips overpowered the pumpkin. Also, the cookie texture was great the day I made them but after being in a container overnight they got very doughy. I think it's a good base for a cookie. I am going to try to add more flour next time and also skip the chocolate chips and replace them with cream cheese frosting on top.
Delicious and fast. i had never made pumpkin chocolate chip cookies before, and I'm very happy with these results.
Great cookies. I have made this one several times. I even tried them with gluten free flour for my gluten intolerant kid, and they still taste great
These are Fabulous! I used whole wheat flour, substituted cinnamon for 1 tsp cinnamon, 1 tsp pumpkin pie spice and used only 1 c. of milk chocolate chips. Even my hubby who doesn't like pumpkin cookies, said how good they smelled and ate at least 3 right out of the oven. He loves them and i'm sure everyone else will too. I was going to use applesauce instead of oil, but forgot. I'll try it next time.
These were really good. The pumpkin taste was not over-powering and they were awesome warm out of the oven. Almost bread like. I followed the recipe exactly and I'm not sure if/what I would change next time. Maybe play with the ingredients a bit to make it more cookie like and less cake like.
These cookies were excellent as is but I made a few changes- I used 2 tsp. pumpkin pie spice instead of the 2 tsp. cinnamon. I also used whole wheat flour and bittersweet chocolate chips. I did add the half cup of walnuts but will increase that to 3/4 cup the next time I make these.
I would prefer to have this recipe as a cupcake rather than a cookie due to it texture and consistency. I would also have a less chocolate chip and add more spices like cloves and nutmeg.
This was a very good recipe. I gave it 4 instead of 5 because I thought there was too many chocolate chips and they overpowered the pumpkin.
These were really good cookies! Yes, they are very cake-like. I did add 1/2 tsp of ginger and nutmeg to the dry mix. I also baked them for 15 minutes at 365 degrees. I used a cookie scoop, so they were not flat at all. Oh, I also cut the cinnamon in half.
this is a wonderful recipe that i recommend to anyone looking for pumpkin cookies. i used chocolate bits and found that it produced a more interesting, uniform flavor, but that is merely a preference. also, i took the refrigerator suggestion one step further and froze the cookies.
Yum! I love Pumpkin Choc. Chip cookies & have been looking for a good recipe for a while... this nailed it for me! I subbed applesauce for 1/2 the oil and did a combo white/whole wheat flour, left out the walnuts, cut back on the choc. chips (& used the minis) & they were so delish! Definitely keep refrigerated or eat hot out of the oven.
These were very good until I wrecked them and added more pumpkin, don't be tempted like I was. I found these to be very tasty but not so cookie like even though I was expecting a cake like cookie. I used 1/4 cup melted butter and 4 ounces of apple sauce in place of the oil which made these almost donut like. I only had 1/2 cup of chips and that was enough considering I would probably serve these more for a brunch than as a cookie. They were yummy and I will make these "pumpkin puffs" again.
I REALLY like these!! They are like little pumpkin cakes--the texture is awesome and they are not too sweet; the choc chips give just the right amount of sweet-tooth satisfaction. Yummy!! I followed the suggestions and added more spices & a whole can of pumpkin, I also used 1 c @ whole wheat & reg flours and half oil/half applesauce. Since I cooked these on baking stones, I increased the cook time to 14 min (at 365 deg). Now that we are FINALLY having Fall-like weather here in San Diego (I think it dropped to 68 deg today), I wanted to get myself in the mood for Thanksgiving next week--these smelled so terrific while cooking that I'm starting to "get in the spirit" :-D Between me, the kids & their friends, over a dozen of them are already gone and I haven't even finished cooking the last batches yet! Can't wait to try them cold, too--I will be making these again, soon!
Very good, but way to many chocolate chips. Overwhelms the pumpkin flavor. Suggest cutting the amount of chocolate chips in half for best flavor.
I love these cookies! This is the best pumpkin cookie I have made. I really like soft cookies, and these are soft and cake-like. I live at high altitude and the only change I had to make (like other people) was increasing the baking time to 12 minutes. I also added a bit of pumpkin pie spice to the mixture, but I bet they still taste great with cinnamon alone. A great cookie to give as a holiday gift or take to holiday parties!
These are the most popular cookies that i make! definitely best chilled in the fridge and iced with a simple icing of powdered sugar, vanilla, and milk. It makes them look prettier too. These are very soft cookies, but i think they are best slightly under-baked rather than over-baked. Take them out of the oven as soon as they lose their sheen, and as they cool they will become firmer but still stay soft. over-baking makes them too cakey.
These cookies are perfect for my lactose intolerant boyfriend because it only calls for 1 teaspoon of milk. I used the Blue Diamond Almond Milk he drinks and it tastes just the same as when I use regular milk. You just have to be careful that you don't use to much pumpkin because then they get to mushy. These are the perfect fall cookie!
Easy and delicious! I used milk chocolate chips.
These are delicious! I left out the egg since I am allergic, and they came out beautifully - I am not sure why they need an egg really. Very fluffy and flavorful. I did add some dried cherries, and tried a few with butterscotch chips instead of the chocolate, but the chocolate ones were really better. A lovely cookie year-round - I wouldn't just save this one for Autumn.
Wow. I was impressed. They were easy to make and SO soft. They don't get hard like most cookies and they don't spread while baking. I took others advice and used less cinnamon so the pumpkin could really come through. VERY GOOD recipe. I'll make more!
I loved these cookies! They are very moist and cake-like...a complete delight. My advice would be to DEFINITELY add the walnuts...I even doubled the walnuts and it was just wonderful. These cookies are a BIG HIT!!!
I made these thinking they might be like the ones you get at the Fred Myer stores--kind of cakey with chocolate chips. I think because my box of baking soda was too old, they didn't turn out like they should have, though they were very good. They were not cakey, but pretty firm. Since they had lots of chocolate chips, though, they were actually delicious. (I like chocolate) Next time, I'll use my new box of baking soda and see what difference that might make. Wish me luck. Update: Used new baking powder and, yes, they were very different!! Just like I had wanted--cakey, soft and like the ones at the grocery store. What a difference a fresh can of baking powder can make!
Very good. I substituted applesauce for the oil and didn't miss the oil at all. I also had to bake for close to 5 minutes longer than directed, so I would recommend using the "until lightly brown and firm" to gauge the baking.
These are PHENOMENAL and are now my favorites. I agree with the other reviewers who say that they taste best out of the fridge. I did tweak the recipe a bit. I only used 1 tsp of vanilla. I also added some pumpkin pie spice to it as well. And finally, the cook time is more like 12-14 minutes at 350 degrees. These are amazing! You really need to try them!
Love this recipe. Have made it several times. Kid friendly too. Come out great every time. They disappear too fast.
These cookies are fantastic!! I also made the healthier substitutions. They were fast and easy to make. I did notice though that my cook time was much longer.
These cookies are great! I like to add a little extra pumpkin to mine. Also, I prefer to use the mini chocolate chips. YUM!
I did not like these cookies at all. Texture was off - more like pancakes.
Awesome! Cookies are soft and delicious-mild pumpkin flavor and loaded with chocolate chips. Both my husband and kids LOVED these, despite not being "pumpkin fans." I will definitely make these again and again!
Used this recipe as my base for the cookie itself, I added white chocolate chips and heath crumbs instead of cc & walnut. These cookies are on the cakey side, so I was able to bake them in mini muffins pans. I kept them room temp in my cake dome with a teaspoon as a stopper of sort so the cover won't go all the way coz I find that if I cover them fully it sticks to each other (coz they are cakey). We finished this batch over 3 days, giving half to the neighbors, and it stayed good given the way I stored it. Recipe yielded 2 doz cookies and 14 mini muffins. My family says KEEPER!
I didn't care for the cookies but this recipe makes really good muffins. Like a lot of reviewers I used brown sugar instead of white because brown sugar and pumpkin just go so well together. I used 1 1/2 cups milk chocolate chips but that was still too much. 1 1/3 cups might be better. I used only 1 tsp of cinnamon and added 1 tsp pumpkin pie spice.
It's a very cakey cookie, like some have mentioned "muffin tops" but tasty.I did add 1 tsp nutmeg,half tsp ginger and 2 tblp molasses. I don't know if it was the extra moisture from the molasses, but i did have to add a third of a cup more flour.
very yummy cookie! so far my family has loved them! we're in the south and using propane so we had to adjust the baking time to 375 for 8-9 minutes and i forgot to buy the food coloring but they really didnt look that bad, i used my finger (greased) to smooth them out a bit. i would like more of a pumpkin taste, i tried adding less cinnamon as suggested by another reviewer but ill need keep tweaking it a bit but still a definite win/win in my family and a new holiday fave! thank you and thanks for the tips everyone!
These taste amazing, but they need to cook longer. I took other reviewers suggestion of bumping the temp up to 365 degrees and baked them for 13 minutes, and reduced the amount of chocolate chips by half and they were perfect :)
they came out amazing I made a triple batch and they were a big hit thanks for sharing this recipe
These cookies turned out really good. I made it two ways. The first way was as written and they turned out and were really soft. The second way was with 1 whole can of pumpkin and they had an awesome pumpkin/cake taste to them. Plus I added more chocolate chips they required but that's because I love chocolate.
LOVE these! Like little pumpkin cakes-YUM! I added a little coconut and left out the nuts.
this is the one I go to every time.