Reviewed: Nov. 21, 2009

OMG! These cookies are SUPER AMAZING! My husband ate a dozen for breakfast the day after i made them...he LoveD them! He told me to stop making such good food and he wouldn't eat them all! THANK YOU...AMAZING!!!

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Amber K.

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Reviewed: Nov. 20, 2009

I prefer these with butterscotch chips and pecans, but my husband loves them with chocolate chips so I split the batch and do both. I also use 1 1/2 tsp pumpkin pie spice plus 1/2-1tsp cinnamon. It my oven 360 degrees for 12 minutes works best, but that will be different for everyone. Just make sure you take them out when they are nice and soft still!

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Karen

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2009

These are awesome! I added a 1/4 cup more flour which helped keep them firm(er). Then I changed the spices. 1 tsp Cinammon, 1/2 tsp ginger, 1/2 tsp nutmeg, 1/4 tsp cloves, to give it more of the same pumpkin pie spice. They were so delicious.

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nhockin

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Reviewed: Nov. 16, 2009

I made a batch with white chocolate chips and dried cranberries and they were a huge hit!

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DundeeMom

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Reviewed: Nov. 15, 2009

These were super yummy! I took the advice of someone else and replaced the oil with applesauce and they came out really moist and delicious! I used mini chocolate chips and only used a single cup of them, two cups would have been a chocolate chip overload. :) I also added some ginger, nutmeg, and cloves which gave them an extra nice taste. This is worth making again!

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Jess

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Nov. 15, 2009

yum! i followed Crystal's changes and this cookie was easy and tasty. I stored them in the refrigerator, but they were definitely best warm. Next time would serve them right out of the oven

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JKL

Cooking Level: Intermediate

Home Town: Fairfield, Ohio, USA

Living In: Middletown, Ohio, USA

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Reviewed: Nov. 15, 2009

These are delish! Go small when you make these- they really balloon up.

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Sarah

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Reviewed: Nov. 14, 2009

I used to make pumpkin chocolate chips cookies years ago, but lost the recipe. This recipe is just like it if not better! Very soft and delicious cookies.

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Lydia

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Reviewed: Nov. 12, 2009

these were awesome....I took the advise of others and baked these at 365 for 15 mins.

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swozze

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Reviewed: Nov. 11, 2009

These are a yummy Fall treat! I wanted to "healthify" them, so I used 1 cup whole wheat flour, 1/2 cup all purpose, and then I grounded old-fashioned oatmeal to a powder in the Magic Blender and used that for the remaining 1/2 cup. I used brown sugar and I cut it to 1/2 cup. Everything else I kept the same, and I just love the texture! They're soft, yet not doughy, and hearty but not heavy. Mine didn't spread much at all in the oven, so I'd suggest flattening them a little bit if you don't want rounded cookies. Oh, and I added about 1/2 tsp of fresh ground nutmeg! I enjoyed the big dose of vanilla in these, and if you are like me and don't like overly-sweet desserts, the 1/2 cup of sugar was plenty.. and allowed for the chocolate chips to provide the subtle sweetness. Another plus: No need for an electric mixer.. less dishes. :) Next time, I'll sub half the oil for unsweetened applesauce (I was out of that, this time). Thank you for an easy, quick, and delicious recipe!

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Sara

Cooking Level: Beginning

Home Town: Pasadena, California, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Nov. 9, 2009

Made these over the weekend to use up the last of my pumpkin, three-fourthed the recipe. I didn't add the extra two tablespoons of oil but followed the rest of the recipe pretty exact. Even with adding a dash of different spices, the pumpkiny flavor was barely there. "Tastes like a normal chocolate chip cookie but puffy an soft." Not what I was going for..But they all disapeared in the morning!! I'd put twenty or so away before bed an when I got up, GONE. Maybe they got better overnight. I think I'll keep trying PCCC recipes though. Thanks for posting!! They WERE good an clearly many love them. =) UPDATE:: Since making a different recipe an comparing, both my brothers preferred this one..so five stars it shall be!! I liked the other better..[[Pumpkin chip Cookies]]

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Kaley_Rae

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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Reviewed: Nov. 8, 2009

This is the best recipe!! Very easy to make. They stay soft and moist. I have made them several times in the past couple of weeks as everyone who's tried one asks me to bake them. I love eating them too, by far my favorite cookie.

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ericadawn

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Reviewed: Nov. 8, 2009

Super good! I made the cookies exactly as the recipe suggested, except that I baked them for 12-13 min. instead of 10 minutes. They turned out perfect! I would agree with a lot of the reviewers that the texture of the cookies are more of a cake texture than cookie texture. The taste is still excellent though. I actually enjoyed the cookies more after they sat through the night. Very yummy! I will have to bake them for thanksgiving or Christmas. Thanks for the recipe and all the reviews, it was very helpful in me making my decision in making them or not!

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kalialo

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Reviewed: Nov. 8, 2009

I was so excited to make these cookies after reading all of the great reviews. But unfortunately I'm underwhelmed. I think they're okay, but nothing amazing like most of the reviews suggest. Bummer.

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Bev

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Reviewed: Nov. 7, 2009

DELICIOUS!!! These were absolutely amazing!!! I only made a couple tiny alterations - used pumpkin pie spice in place of the cinnamon and omitted the walnuts (don't need no nuts getting in the way of my chocolate!) :) My yield was more like 3.5 dozen rather than 2...

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Minnie K

Cooking Level: Beginning

Home Town: Ra'anana, Mehoz Tel-Aviv, Israel

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Reviewed: Nov. 7, 2009

Awesome and SO easy to make! I had to leave them in the oven for 15 mins. Thanks!

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Rima

Cooking Level: Beginning

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Reviewed: Nov. 5, 2009

Love this recipe! Cookies are so moist they are like little mini cakes!

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danielleswan

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Reviewed: Nov. 5, 2009

Yep, theses cookies are by far the best of any pumpkin chip I've ever had. Truthfully, I think they're now my favorite cookie. I did make a few small tweaks. First, add a tsp or more of pumpkin spice, it really helps change it from good to amazing. Second, I've found this cookie is so great why just enjoy it one way? So, I separate my batter into three bowls. Into the largest portion I add a lot of white chocolate chips - once baked these are best eaten cold straight out of the refrigerator. The second portion of batter gets milk chocolate chips - this is my husband’s favorite and it also great straight out of the fridge or nuked in the microwave for like 20 seconds. The third batter gets semi-sweet chocolate and these are by far best when heated in the microwave (again for like 20 seconds) so that the chocolate is gooey. I do store all of them in a covered container in the refrigerator. Be generous when adding your chocolate chips, more definitely is better and I'm a person who usually uses less than recommended for traditional chocolate chip cookies, but the cookie consistency and pumpkin flavor really are best when paired with the chocolate. Enjoy!!

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Jenn

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Reviewed: Nov. 3, 2009

I used applesauce instead of vegetable oil, egg substitute and whole wheat flour...they were yummy!

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MSmith

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Reviewed: Nov. 2, 2009

These were really good! I used applesauce instead of oil and fresh pumpkin instead of canned. I also used a nutmeg, clove, cinnamon mix I had, too and left out the nuts. These are cakey, not dense like cookies, but healthy and delicious!

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