The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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Photo by Kaley_Rae

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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Photo by Minnie K

Cooking Level: Beginning

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

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 5, 2009
Love this recipe! Cookies are so moist they are like little mini cakes!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 3, 2009
I used applesauce instead of vegetable oil, egg substitute and whole wheat flour...they were yummy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
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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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 2, 2009
Followed this recipe closely, but turned out more like cookie-shaped pumpkin bread - not my favorite. I used chocolate chunks, which were good. Had to bake for about 14 minutes per tray.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 2, 2009
Yummy, My hubby made them this weekend, I was unsure of chocolate & pumpkin, but the were GREAT. I like them warm and heated the leftovers up in the micro. hubby & son like them cold. will make again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 30, 2009
Really fun cookies - almost exactly chocolate chip standard except with pumpkin instead of shortening and butter. The chocolate and nuts were very welcome surprises every few bites. :) They took almost 4 minutes longer to cook and next time I will add more flour for a cookie you can actually hold. They also bled orange which was to be expected since that was most of their fabric. But the gooey consistency and orange greasiness made them hard to present. My husband really loves them and we'll make them again for his work Thanksgiving. Great seasonal twist!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 30, 2009
This is the best pumpkin chocolate chip cookie I have ever eaten. After reading the reviews I did make some modifications. I used 1/2 cup applesauce instead of oil, whole wheat flour, and added 1/2 tsp nutmeg and 1/2 tsp allspice. I also cut the cinnamon in half. The are more cake like, but sooo yummy.
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Home Town: White Lake, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 30, 2009
Delicious! I've done this adding up to 2 cups total of chocolate chips, raisins, coconut and walnuts! They are moist and cake like!
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Sauquoit, New York, USA
Living In: Utica, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 29, 2009
Love this recipe, just made a double batch, one with semi-sweet chocolate chips and the other with butterscotch morsels. I have to say, the butterscotch are far superior to their semi-sweet competitors. I also only used 1 cup of morsels as I think they should be accent and leave the emphasis on this delicious soft pumpkin cookie! And instead of 2 tsp ground cinnamon I used 2 tsp pumpkin spice. Definitely keeping this recipe around!
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Photo by Katie

Cooking Level: Intermediate

Home Town: Midland, Texas, USA
Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 28, 2009
They were amazing!!!!! Followed the recipe almost to a T...I used suggestions to make it a bit healthier by using Applesauce in lieu of oil & Whole Wheat Flour. Came out awesome!!! Could use a little less chocolate chips but still came out delicious.
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Photo by Ryan's Mom

Cooking Level: Beginning

Home Town: Hopatcong, New Jersey, USA
Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 28, 2009
I love these cookies! Just as the submitter states - these are like a combination of pumpkin pie and chocolate. They have a cake like consistency which is great for these cookies. I used milk chocolate chips and took the advice of others and added 4 drops of red food dye to the wet ingredients to give it that rich pumpkin color. I also used 1 tsp. of cinnamon, 1 tsp. of pumpkin pie spice, and 1/4 tsp. of nutmeg. I'll be sure to make these every fall season.
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Photo by Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 27, 2009
Really yummy cookies! I used fresh pumpkin that I pureed. I also used half oil half applesauce. They turned out excellent! Next time I am going to try it with cloves, allspice and nutmeg.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 27, 2009
I love these cookies! This is the best pumpkin cookie I have made. I really like soft cookies, and these are soft and cake-like. I live at high altitude and the only change I had to make (like other people) was increasing the baking time to 12 minutes. I also added a bit of pumpkin pie spice to the mixture, but I bet they still taste great with cinnamon alone. A great cookie to give as a holiday gift or take to holiday parties!
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