Reviewed: Feb. 20, 2006

Amazing! They are more cake-like than cookie-like, kind of like muffins. To make sure they weren't dry I took the advice of other reviewers and upped the pumpkin to 1 1/2 cups of canned pumpkin. Subbed half of the all-purpose flour with organic whole-wheat flour and still tasted great, as well as subbed half the white sugar with brown sugar. I also added an extra 1/2tsp of cinnamon, an extra 1/4 tsp nutmeg and a 1/4tsp of ground cloves too. Next time I'll decrease the chocolate chips to 1/2 cup and increase the walnuts to 1 cup, since I thought there were too many chocolate chips and I really like walnuts! And I'll add maybe a 1/4tsp of ground ginger as well. I TOTALLY recommend these--me and my boyfriend gobbled them up!

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foo

Cooking Level: Beginning

Home Town: Edmonton, Alberta, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 13, 2005

This is great, a highly recommended recipe if you don't want to be over powered by pumpkin.

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Gretchen

Cooking Level: Expert

Home Town: Palmer, Alaska, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 21, 2005

I used mini chocolate chip morsels and it was very good also.

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PUMPKIN2BOO

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Reviewed: Nov. 16, 2005

These went over very well with our children and friends. They disappeared very quickly. After the first batch, I flattened them with my fingers prior to baking them. Very good

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LAUREL66

Cooking Level: Intermediate

Home Town: Orem, Utah, USA

Living In: Manchester, Connecticut, USA

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Reviewed: Oct. 30, 2005

I'm not a big pumpkin fan, but my husband is. Due to all the good reviews I decided to give this recipe a shot. Glad I did, these are very tasty and my husband loves them.

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SLICKENUF

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Westminster, Colorado, USA

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Reviewed: Oct. 20, 2005

These turned out better than expected! They are sort of cake-like in texture. I used mini-chips instead of large ones. The big ones I think might overpower the cookie. Also, I smoothed cream cheese icing over the tops of them. I think they would have been a bit bland without.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 19, 2005

ok I was leary of these at first because I don't like pumpkin cookies I have to admit their not bad. I used butter instead of shortening, I think it helped them spread out more. Also I added 1 tsp. pumpkin spice to the other spices and increased the pumpkin by i/2 cup. My son won't stay out of them, I'm having a hard time too.

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tatertot

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Reviewed: 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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GREENEYEDFAY

Cooking Level: Intermediate

Home Town: Longmont, Colorado, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Oct. 9, 2005

This was NOT the pumpkin chocolate chip recipe I was looking for. Really cake like consistancy and NOT the moist kind you buy from the store. The only reason I didn't give it one star was because the person I gave them to as presents said they were good and so did my husband but they were way too dry for what this cookie should be like.

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MEME

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2005

I think it's my own fault these didn't turn out at a 5 star rating. I used pumpkin pie filling (which has some added ingredients) instead of just canned pumpkin, so there is not a whole lot of flavour to these cookies. They're still tasty, just not the "5 star" I was expecting.

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KASIODISCOROCK

Cooking Level: Beginning

Home Town: Geraldton, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 12, 2005

This is one of my favorite cookie recipes. Perfect for Fall and absolutely delicious. I make them without the walnuts and it does not sacrifice the taste. Enjoy with cocoa or hot cider.

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VERANDAMOOT

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Reviewed: Aug. 20, 2005

This is a fabulous recipe. I didn't change a thing. My family loved them and my 4 year old begged me to make more. Thanks for a great recipe.

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KOHLSMOMMY

Cooking Level: Intermediate

Home Town: Northridge, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Jul. 14, 2005

wonderful!!! Everyone loved them!!!

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SINGERALTO00

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Reviewed: Jun. 13, 2005

Easy to put together, but considering how the amount of spices going into these cookies, there isn't much flavor. Soft cookies - disappointing flavor. I won't make these again...sorry.

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CLH763

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Reviewed: Apr. 12, 2005

These cookies are delicious. They taste just like the ones you buy from the grocery store bakery. I'll definately make these again.

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TOOTIEFRUTIE26

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Mar. 5, 2005

easy to 'veganize' and delicious

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COMPUTER464

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Reviewed: Feb. 28, 2005

I make a recipe almost exactly like this one, but I like mine better because the cookies spread out a little more and have more flavor. Instead of shortening, I use 1/2 cup (1 stick) margarine and I reduce the salt to 1/2 teaspoon. I also add extra chocolate chips (semi-sweet) because I like lots of chocolate. Awesome cookies!

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MARSKYGIRL

Cooking Level: Intermediate

Home Town: Lehi, Utah, USA

Living In: Eagle Mountain, Utah, USA

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Reviewed: Jan. 2, 2005

EXCELLENT! I typically only try recipes that are rated 5 stars from others . . .so far, they have yet to prove me wrong! Very good recipe, they were loved by adults as well as children and wouldn't change a thing!!

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LONARDI

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Reviewed: Dec. 13, 2004

I found this recipe after a co-worker had made some pumpkin chocolate chip cookies and needed a fun recipe for thanksgiving. I was so thankful that I printed this recipe instead of the one she did because these where much better. I have since made them 3 times and have handed out the recipe to over 7 people. They were also a huge hit at my daughter's pre-school.

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BRIGHTEYES3

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Reviewed: Dec. 10, 2004

Sorry, I won't be making these again. These are more like a type of pumpkin bar (not really cookie texture) with some choc chips - what I was looking for was a choc chip cookie with background pumpkin flavor.

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MELPRES

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