The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 24, 2009
These are wonderful tasting cookies. They are a big hit. The appearance throws people off, but no complaints, fans love them and they go first at our pumkin carving party.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 23, 2009
I would not really call this a cookie, much like the other reivews I agree about them tasting more like a cake. But I love them. I think next time I would bake this in a bread pan and put a light iceing ontop or a small muffin pan. I make pumkin Cookies every year for our pumkin carving party and they are a hit every time I look forward in useing this recipe again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 23, 2009
this recipe was AMAZING! I used 1/2 white sugar and 1/2 brown and added nutmeg. I liked that they were like cake cookies! yum
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 21, 2009
These cookies are great. Everyone loved them. I did take the reviewers' advice and baked them at 365 degrees for about 12 minutes. I did cook them on parchment paper. I doubled the recipe and it came out fine. The only thing, and I'm glad it turned out that way, I didn't have enough chocoloate chips for 4 cups so I only used about 2-1/2 cups. It was more than enough chocolate. I can't imagine anymore chocolate in them. They are a cake type cookie so don't expect any crunch.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 20, 2009
I hate to review since I didn't follow the recipe exactly, but my cookies turned out delicious. I knew I would LOVE these cookies so I decided why not double it. As I was doubling it, I realized I didn't have enough sugar! Not even close. I ended up using the 1/2 cup or so I had of white, and used brown sugar for the rest. I didn't have enough oil, so I used half oil and half apple sauce (with a few tablespoons of berry applesauce because I ran out of apple sauce!) I also used a bit less cinnamon because I ran out (why did I think I could double these???) so I added some ginger, and nutmeg. I was so worried how these would turn out, but they are SO GOOD! I usually hate when people say what they do different, because then I want to follow them and not the recipe and end up wishing I had just followed the recipe! In this case though, it worked. :) Next time I will make sure I have all the needed ingredients.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 20, 2009
Great recipe! The dough is irresistible: I'm surprised any of it made it into the oven!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 19, 2009
I followed the recipe exactly other than cooking them longer (12-14 minutes) and simply doubling the recipe. We shared them with the entire neighborhood and EVERYONE loved them and asked for the recipe. I've been looking for a pumpkin chocolate chip cookie that didn't taste like crisco or flour and this is definitely it. These are super moist, thick, cakey cookies. I can't say enough about these, thank you SO MUCH for sharing! EXCELLENT!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 19, 2009
These are amazing. I followed the advice of other reviewers and baked them longer than the recommended time (about 12-14 minutes). I also cut down on the cinnamon since others said it was overpowering, but I think the full amount would have added extra spice, which I think was needed. I used milk chocolate chips instead of semi-sweet, but will use the semi-sweet next time. And yes, these are much cakier than most cookies, so much so that I bet they'd also make great muffins.
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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: Oct. 19, 2009
These cookies are amazing. I did like others did, added some nutmeg, ginger and cloves (1/4 t of each). I baked them at 365 for about 11 minutes. My house smells FABULOUS!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 18, 2009
These were pretty good! I used fresh pumpkin puree, so the color was lighter than if I had used the canned solid pack. Also, I found I only had milk chocolate chips on hand so I used those and omitted the nuts from the first sheet. The cookies were very cake-like, but I really thought they lacked flavor at first - I figured maybe it was the combination of my using fresh pumpkin and milk chocolate, which I'm really not a fan of. So, I added chopped walnuts and the second sheet came out better, but still not great. I added some cinnamon chips to the rest and THOSE - with the milk chocolate chips, walnuts and cinnamon chips - were by far the best. I think for my tastes I'll definitely use semi-sweet chocolate chips next time, but I think I'll also still add in cinnamon chips for some oomph! Ended up enjoying this cookie very much - Thanks for sharing!
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Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA
Living In: Holden, Massachusetts, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 18, 2009
These were just okay to me. They didn't have enough pumpkin flavor for my liking.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 17, 2009
Tasty and easy. I used pumpkin pie filling (the kind with all the spices added already) rather than canned pumpkin, just because that's what I had on hand. I followed all other ingredients exactly. Per other reviewer's recommendations, I cooked them at 375 rather than 350. They turned out great! Very flavorful and had a great color.
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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: Oct. 16, 2009
LOVE these! Like little pumpkin cakes-YUM! I added a little coconut and left out the nuts.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 15, 2009
Excellent! I took the others advice and increased the bake time and temp to 12 mins at 365degrees. I substituted applesauce for oil, and 50% whole wheat flour/50% all purpose flour. Finally I substituted raisins for the chocolate chips because I had them on hand. I will definitely make these again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 15, 2009
Very good cookie. Made them written as is and I don't think I would change a thing. If your into pumpkin and chocolate, this recipe is for you!
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Cooking Level: Expert

Home Town: Eugene, Oregon, USA
Living In: Springfield, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 14, 2009
My entire family (even the in-laws) love pumpkin chocolate chip cookies. :-) I found this recipe and made a batch... they haven't stopped pestering me to make more since! I, of course, did things a little differently: I tripled the recipe so I could use an entire 1 lb. can of Libby's pumpkin, I cut the recommended amount of chocolate chips in half (any more REALLY overpowers the pumpkin!), I don't like nuts so I omitted those, and I increased the baking time to 15 minutes per batch. They were wonderful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 14, 2009
When making these I was concerned at first because the dough seemed to have a consistancy more like a brownie batter than a cookie dough. However it held it's shape very well on the baking sheet didn't spread at all while baking. My cookies turned out very fluffy and delicious. There are worth trying!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 12, 2009
These were so-o-o-o YUMMY! I didn't have any applesauce or oil, so I ended up melting butter to substitute and I didn't notice any difference. My oven bakes hot, so I kept the temperature of 350 and baked for 11 minutes and they turned out perfect. I made a cinnamon cream cheese frosting to go on top for some added calories, and they were divine.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 11, 2009
These were great and made the house smell wonderful! I added 1 tsp of nutmeg, used applesauce instead of oil, pecans instead of walnuts and baked at 365 for 13 minutes. I found that the smaller the spoonfuls I made on the cookie sheet the more we liked them! Thanks for the recipe!
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Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 11, 2009
These are fantastic! I used 1.5 cups of fresh pumpkin instead of the pumpkin puree, and like other reviewers I added a tsp. nutmeg for a bit more spice. Delicous!! Thanks for sharing.
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Cooking Level: Intermediate

Living In: Middletown, Connecticut, USA

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