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Pumpkin Chocolate Chip Cookies I
SUBMITTED BY:
Beth
PHOTO BY:
CookingSherri
"You will be glad you tried this unique combination of nuts, chocolate, spices, and pumpkin."
RECIPE RATING:
Read Reviews
(95)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
15 Min
READY IN
45 Min
Original recipe yield 4 dozen
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup shortening
1 1/2 cups white sugar
1 egg
1 cup canned pumpkin
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup chopped walnuts (optional)
1 cup semisweet chocolate chips
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the pumpkin and vanilla. Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. Stir in the walnuts and chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
Bake for 15 minutes in the preheated oven, or until light brown. Cool on wire racks.
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REVIEWS
Reviewed on Apr. 30, 2003 by BRANDIJO
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BRANDIJO
Apr. 30, 2003
These are a big hit with my family! I actually use the entire can of pumpkin and add a little more flour to 'dry' out the batter. I also use half a bag of chips for a single batch, but I rarely make a single batch! I double the recipe by using a large can of pumpkin, and double the rest of the ingredients. It's quick and easy, and everyone loves it!
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7 users found this review helpful
These are a big hit with my family! I actually use the entire can of pumpkin and add a little...
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Reviewed on Jan. 19, 2003 by QUETZALBYRD
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QUETZALBYRD
Jan. 19, 2003
Very flavorful. I added a bit more pumpkin than it called for to give it more of a pumpkiny taste. I also added a teaspoon of pumpkin spice seasoning. My husband's already asking for more.
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6 users found this review helpful
Very flavorful. I added a bit more pumpkin than it called for to give it more of a pumpkiny...
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Reviewed on Apr. 30, 2003 by LORI GRAVLEY
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LORI GRAVLEY
Apr. 30, 2003
The dough doesn't spread, so you might want to press it down like a peanut butter cookie. Delicious!
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5 users found this review helpful
The dough doesn't spread, so you might want to press it down like a peanut butter cookie. ...
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Reviewed on Oct. 13, 2005 by
GREENEYEDFAY
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GREENEYEDFAY
Oct. 13, 2005
These are so yummy!!! I saw cookies like these in a store a few days before making them. But they had scary unpronounceable ingredients. Thank you for making life a little more wholesome while staying super yummy! I've made these twice in less than a week. I altered the recipe a little. The first time I made them I used 1 cup all purpose flour and 1 1/2 cups whole-wheat pastry flour. And since I love spices I added more cinnamon and nutmeg, just a touch of ground clove and mace, about a teaspoon of cardamom, and a few sprinkles of pie spice just for good measure. (Okay so I'm a spice freak I admit it) I used 2 cups of pumpkin puree and 1/2 teaspoon of salt. The second time I baked these I had no more all-purpose flour or shortening on hand so I substituted apple sauce for the shortening and whole oat flour for the all purpose flour. I had to add more flour because the applesauce made the dough moister so I added a little more oat flour and a little bread flour. I didn't measure because I was looking for the correct texture. I also added a tablespoon of flour to the nuts and chips in a separate bowl before mixing them in so they would distribute through the dough more evenly. The first batch crumbled a lot more but was more flavorful. The second batch was still very moist but didn’t crumble. I think the extra gluten from the bread flour help hold them together more. Thank you for this wonderful recipe!!! My inner cookie monster is very happy!
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4 users found this review helpful
These are so yummy!!! I saw cookies like these in a store a few days before making them. But...
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Reviewed on Sep. 27, 2007 by TRINAK
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TRINAK
Sep. 27, 2007
These are awesome! I make these every year around this time,they are my husbands absolute favorite! I make a few changes due to personal taste though. I use 1 1/2 cups pure pumpkin, and I use 1/2 cup butter plus 6 T. water instead of the shortening. I also like a bit more of the spicy flavor so I use 2 tsp. pumpkin pie spice instead of the called for spices. You could even add another 1/2 to 1 tsp for an extra kick. I also use 3/4 cup white sugar and 3/4 cup brown sugar. I use 1 cup chopped walnuts and 1 whole bag of chocolate chunks. Basically just added more of the yummy stuff!DELICIOUS! Thanks for the fantastic recipe!
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3 users found this review helpful
These are awesome! I make these every year around this time,they are my husbands absolute...
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Reviewed on Nov. 14, 2006 by
Jinxie1300
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Jinxie1300
Nov. 14, 2006
Thank you so much for this recipe! I was able to make the best cookies for my dad since pumpkin cookies are his favorite. I doubled the recipe and used a whole can of pumpkin and lots of semi-sweet chocolate chips. For people who think they are too cake-like, that is how they are supposed to taste.
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3 users found this review helpful
Thank you so much for this recipe! I was able to make the best cookies for my dad since...
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Reviewed on Oct. 16, 2006 by lknudsen
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lknudsen
Oct. 16, 2006
Excellent recipe. Made a few changes according to reviews- used butter instead of shortening, used rounded teaspoons of spices and included rounded teaspoon of pumpkin spice. Used whole bag of chocolate chips. Used a generous 1 1/2 cups of pumpkin. Accidentally forgot baking powder. Still turned out amazing and were eaten in 24 hours.
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3 users found this review helpful
Excellent recipe. Made a few changes according to reviews- used butter instead of shortening,...
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Reviewed on Nov. 21, 2005 by PUMPKIN2BOO
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PUMPKIN2BOO
Nov. 21, 2005
I used mini chocolate chip morsels and it was very good also.
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3 users found this review helpful
I used mini chocolate chip morsels and it was very good also.
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Reviewed on Nov. 5, 2003 by JOBOSS
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JOBOSS
Nov. 5, 2003
I was excited to see I make almost the exact same recipe. The only differences is I only use 1/2 t. salt instead of 1 t. I also found Ghiradelli Milk Chocolate chips (instead of semi-sweet) make everything taste better. I bake them at 375 for 10 minutes. I also stir everything together except for the pumpkin and flour, alternating them at the end (half the pumpkin, then half the flour, half the pumpkin, half the flour). THESE COOKIES ARE A BIG HIT!
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3 users found this review helpful
I was excited to see I make almost the exact same recipe. The only differences is I only use...
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Reviewed on Oct. 26, 2003 by
Jenny Bauman
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Jenny Bauman
Oct. 26, 2003
These cookies are perfect to make for any occasion! They aren't too sweet, so you can eat more than one without feeling sick. I added a little extra cinnamon.
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3 users found this review helpful
These cookies are perfect to make for any occasion! They aren't too sweet, so you can eat more...
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