Reviewed: Nov. 30, 2009

Coworked asked for the recipe

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Reviewed: Nov. 29, 2009

The flavor was good (especially with some added spices) but these spread out a lot, and I didn't want to serve them to company.

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Eva Amber

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Nov. 28, 2009

Always a HUGE hit where ever I go with these.

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hamill

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Reviewed: Nov. 26, 2009

The cookies were quite bland, nothing to make them stand out or make me want to ever bake them again.

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spicykuri

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Reviewed: Nov. 26, 2009

AMAZING...! I just made these cookies for the very first time. I followed another reviewers recommendation and added a few drops of red food coloring to keep them that extra "pumpkin" orange. I followed all directions to a "T" but baked at 360 for 15 minutes. The cookies came out perfectly baked and delicious.

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Cathryn White

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Reviewed: Nov. 24, 2009

I changed flour to 1 1/3 all purpose plus 2/3 cup bean flour. 1tsp cinnamon 1 1/2 pumpkin pie spice and baked at 360 for 14 minutes. I immediately moved them to cooling racks and let the cookie sheet cool before next batch. I live at about 5400 feet and they came out just perfect. They have a light cake texture and hold together well. Next time I may try reducing the oil a little and see what happens. The bean flour adds fiber and protein and does not change the flavor.

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SFG

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Lakewood, Colorado, USA

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Reviewed: Nov. 23, 2009

Wonderfully moist with lots of fall flavors.

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JULIESAN

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Reviewed: Nov. 23, 2009

I thought these cookies were okay, not as good as I was expecting due to the ratings. They are an interesting airy texture, which I enjoyed but they have far too much baking powder and baking soda which I think spoils the taste. Could have used more cinnamon or vanilla or both.

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sachiko.clayton@gmail.com

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Reviewed: Nov. 22, 2009

Perfect! Wouldn't change a thing, except I had to put the cookies in for 12 minutes instead of 10, but I suppose each oven is different!

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Wovenstorm86

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Reviewed: Nov. 22, 2009

I've been looking for and tried many reipces for pumpkin chocolate chip cookie for a year now. I usually spend 5.00/dozen in a local bakery for these. I read all the reviews and decided to make the following changes -- added 2 tsp of pumpkin spice (kept the 2 tsp of cinnamon) and reduced the chocolate chips to 1/2 cup. My family and friends really enjoyed this cake-like cookie. I do think the chocolate chips could be reduced down to 1/4 cup.

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MommieCuzISaidSo

Cooking Level: Expert

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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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