Recipe by CrystalRab
"These are delicious cake-like chocolate chip-pumpkin cookies just in time for Halloween and Thanksgiving."
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2 1/4 cups
1 1/2 teaspoons
pumpkin pie spice
1 (16 ounce) can
100% pure pumpkin
1 (12 ounce) bag
semisweet chocolate chips
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!
For some reason, these cookies did not have much taste. The texture was good but I will not be repeating this recipe. Thank you.
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!! :)
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!
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.)
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
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Crystal's Chocolate Chip Pumpkin Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 141
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