Recipe by Diane
"Delicious cake type drop cookie. A family favorite and so easy to make."
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1 (15 ounce) can
1 1/2 teaspoons
1 1/2 teaspoons
semisweet chocolate chips
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.
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.
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!
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!
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.
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Chip Pumpkin Cookies
Serving Size: 1/84 of a recipe
Servings Per Recipe: 84
Amount Per Serving
Calories from Fat: 37
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