These are delicious cake-like chocolate chip-pumpkin cookies just in time for Halloween and Thanksgiving.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease two cookie sheets.

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  • Mix the flour, baking powder, baking soda, and pumpkin pie spice together in a mixing bowl.

  • Beat the butter and sugar together in a second mixing bowl until light and fluffy. Beat in the eggs, one at a time, until smooth and well blended. Mix in the pumpkin and vanilla extract until smooth. Gradually add the flour mixture, stirring to make a smooth batter. Stir in the walnuts and chocolate chips. Drop by tablespoon-sized spoonfuls on prepared cookie sheets.

  • Bake in preheated oven until edges are golden, 18 to 20 minutes. Cool briefly on the cookie sheet before transferring to wire racks to cool completely.

Nutrition Facts

255 calories; 15.6 g total fat; 36 mg cholesterol; 154 mg sodium. 28.5 g carbohydrates; 3.4 g protein; Full Nutrition

Reviews (53)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/18/2008
This is the recipe I have been searching for - the one with butter and lots of pumpkin - thank you so much Crystal!! One tip - I used a large disher (scoop) and put them on the tray then I slammed the tray down on the table a couple of times and it flattened them out perfectly. I got that tip from another baker and it's a great one! You want perfect Chocolate Chip Pumpkin cookies this is the recipe! Read More
(68)

Most helpful critical review

Rating: 2 stars
12/15/2010
For some reason these cookies did not have much taste. The texture was good but I will not be repeating this recipe. Thank you. Read More
(14)
60 Ratings
  • 5 star values: 36
  • 4 star values: 9
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 3
Rating: 5 stars
05/18/2008
This is the recipe I have been searching for - the one with butter and lots of pumpkin - thank you so much Crystal!! One tip - I used a large disher (scoop) and put them on the tray then I slammed the tray down on the table a couple of times and it flattened them out perfectly. I got that tip from another baker and it's a great one! You want perfect Chocolate Chip Pumpkin cookies this is the recipe! Read More
(68)
Rating: 5 stars
05/18/2008
This is the recipe I have been searching for - the one with butter and lots of pumpkin - thank you so much Crystal!! One tip - I used a large disher (scoop) and put them on the tray then I slammed the tray down on the table a couple of times and it flattened them out perfectly. I got that tip from another baker and it's a great one! You want perfect Chocolate Chip Pumpkin cookies this is the recipe! Read More
(68)
Rating: 5 stars
02/01/2008
Nice cookie for a change of pace. I just added a few shakes of cinnamon in place of the pie spice mix. The dough is soft so dont be worried. Yummy!!:) Read More
(38)
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Rating: 5 stars
07/21/2008
Nice flavor. The whole family liked them. I did use a combination of whole wheat and white flour and no one noticed. I only made a half batch as I didn't want to waste chocolate chips if we didn't like the cookies. Next time I'll make the full batch or even a double batch! Read More
(37)
Rating: 5 stars
01/07/2009
This was EXACTLY the recipe I wanted! Cake-like sweet without being over sweet. Love it. I'm saving this one. (I didn't have pumpkin pie spice so added 1 tsp cinnamon 1/8 tsp cloves 1/8 tsp allspice and 1/4 tsp nutmeg. I also substituted brown for white sugar.) Read More
(24)
Rating: 5 stars
03/11/2010
This recipe is great as written! Like another user mentioned. Uses butter and lots of pumpkin. (Almost double the amount most recipes call for) I made some changes to make it healthier and suit my own tastes. I used 2 1/4 cups of whole wheat flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp nutmeg 1 1/2 tsp cinnamon 1/2 cup melted butter 1/2 cup low fat buttermilk 1/2 cup BROWN sugar 5 packets of Splenda 2 tbs flax 1/2 cup water pureed till smooth (substitutes the eggs) 2 cups of pumpkin 1 TBS vanilla and 1 cup of semisweet chocolate chips. I decided to use melted butter to blend in the brown sugar better. The full cup of butter is really not necessary but definitely needed for the wonderful flavor of butter. The buttermilk that substituted for the other 1/2 cup of butter provided the rich flavor that apple sauce/ yogurt won't provide. I didn't use the walnuts but I'm sure they would be delicious. Perhaps even better with toasted pecans. Drop them by rounded tbs on the cookie sheet and flattened them out slightly because they don't spread much. I baked mine at 375 degrees for 19 minutes. They may look done earlier but they are not! The large amount of pumpkin takes a while to cook through. After baking the result is a crisp outside and soft inside cake-like cookie. Amazing rich buttery pumpkin flavor cookie. My house smelled just like Thanksgiving time when I was baking. Definitely try it this way. Hopefully my review helped. =D Read More
(22)
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Rating: 5 stars
10/29/2008
These cookies are fabulous! I followed the recipe exactly but I did add some red food coloring for a more orange cookie. I took them to work and to some friends and there was not a crumb left! They are all asking for a repeat. For the reviewers who complained about them being "cake like" that is how they are supposed to be. Great recipe thanks! Read More
(17)
Rating: 5 stars
12/28/2010
9 minutes is more than enough i burned fit batch @ 14 minutes So definetly check on them often. I added a cup of oatmeal almost added another cup of Corn Flakes but wasnt sure if they are nut free it would have been a nice add in though. Read More
(16)
Rating: 4 stars
12/15/2010
A very yummy recipe! I left out the walnuts because my husband dislikes them. I didn't have any pumpkin pie spice so I substituted with 1 teaspoon of cinnamon 1/2 teaspoon nutmeg and 1/2 teaspoon of ginger. Tastes just fine to me! Read More
(14)
Rating: 4 stars
12/07/2010
My friend and I just made these cookies and not that they were not tasty but they definitely had a strong flour taste to them. We are not sure if this is just because there is too much flour in the cookies themselves or if there is not enough of another ingredient to combat the strong flour taste. So yummy cookies but something could be done about the strong flour taste. Read More
(14)
Rating: 2 stars
12/15/2010
For some reason these cookies did not have much taste. The texture was good but I will not be repeating this recipe. Thank you. Read More
(14)