Delicious cake type drop cookie. A family favorite and so easy to make.

Diane
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Ingredients

84
Original recipe yields 84 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets.

  • Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.

Nutrition Facts

84.2 calories; 1.1 g protein; 11.2 g carbohydrates; 4.4 mg cholesterol; 70.9 mg sodium. Full Nutrition

Reviews (253)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/08/2003
Chocolate chip & pumpkin what a combination! After making this recipe I thought the pumpkin taste was too bitter and I found I wanted to taste the spices more so next time I used 1 & 1/2 tsp. cinnamon and 1/2 teaspoon nutmeg...also 1/2 brown sugar and 1/2 white sugar and 1/2 unsalted butter and 1/2 shortening. I also made them with and without the walnuts and they're much better with them. They're a great unusual addition to my Christmas cookie baking and were a hit with everyone who's tried them. Read More
(164)

Most helpful critical review

Rating: 3 stars
11/18/2005
I got rave reviews from adults and kids with a modified version of the recipe. I used butter instead of shortening. 28 OZ of Pumpkin Puree. I doubled the cinnamon and added two teaspoons of Pumkin Pie Spice. Read More
(115)
328 Ratings
  • 5 star values: 217
  • 4 star values: 66
  • 3 star values: 25
  • 2 star values: 13
  • 1 star values: 7
Rating: 5 stars
12/08/2003
Chocolate chip & pumpkin what a combination! After making this recipe I thought the pumpkin taste was too bitter and I found I wanted to taste the spices more so next time I used 1 & 1/2 tsp. cinnamon and 1/2 teaspoon nutmeg...also 1/2 brown sugar and 1/2 white sugar and 1/2 unsalted butter and 1/2 shortening. I also made them with and without the walnuts and they're much better with them. They're a great unusual addition to my Christmas cookie baking and were a hit with everyone who's tried them. Read More
(164)
Rating: 3 stars
11/18/2005
I got rave reviews from adults and kids with a modified version of the recipe. I used butter instead of shortening. 28 OZ of Pumpkin Puree. I doubled the cinnamon and added two teaspoons of Pumkin Pie Spice. Read More
(115)
Rating: 4 stars
10/15/2003
This recipe makes a lot! I halved it and still came out with 66 cookies/cakes. I wouldn't call these cookies--much more like little cakes--very moist--they were sticky the next day. I used sliced almonds instead of walnuts and they tasted really good. The texture was odd unlike anything I've ever eaten. When I placed them on the cookie sheet they were in little mounds and I expected them to melt down and flatten as cookies do but they didn't. Whatever shape you place them in on the rack is the shape they will have when baked. The batter would work well in molds or rings to create an autumn treat. Good flavor but I added more cinnamon and nutmeg because I like these flavors. My husband's golf buddies ate them up! Read More
(73)
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Rating: 5 stars
10/15/2003
I really love these cookies! They are very different from regular cookies... a bit like cake but very good. I used only 1/2 tsp. of salt and put in an entire bag of chocolate chips. I also left out the walnuts which were optional anyway. My husband requested that I use raisins next time. One thing I would say is that to me pumpkin cookies never taste as good the first day. The second day the flavors just seem to come together and the taste is much better! Read More
(47)
Rating: 5 stars
10/24/2003
Oh my goodness....these are SO good! Very easy to make. The leftover batter I first refrigerated then formed into logs and then placed in the freezer for easy baking later. Read More
(37)
Rating: 5 stars
11/16/2004
These are so yummy but I made a few adjustments. As others before me have said I doubled the pumpkin (and the chocolate chips) used pumpkin pie spice along with the cinammon baking Splenda instead of sugar and unsweetened applesauce instead of the fat. The result is something no one can stay away from. I am making these again ASAP! DELICIOUS! Read More
(35)
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Rating: 5 stars
03/20/2003
Great cookies! Husband ate them quickly! They could use slightly less flour though. I used a bit more cinnamon and nutmeg and also added ground cloves and ginger. Excellent recipe! Read More
(27)
Rating: 1 stars
07/06/2005
My hubby and kids thought that they were okay however I didn't. They were flavorless. I was looking for a recipe that tasted like the pumpkin cookies they have at Ralph's grocery store and this wasn't it. I'll keep looking. Read More
(20)
Rating: 5 stars
01/08/2003
The reviews were right on. My family loved them and my grandchildren enjoyed making them. Thanks Read More
(12)