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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Jenn

Cooking Level: Beginning

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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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Kalianne

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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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laura

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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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Reviewer:

Lynette D.

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Springfield, Oregon, USA

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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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KtBug831

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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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BrittanyJordan

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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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WifeAndMum

Cooking Level: Intermediate

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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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Neeley

Home Town: Houston, Texas, USA

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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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Ben & Pollee

Cooking Level: Intermediate

Living In: Middletown, Connecticut, USA

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Reviewed: Oct. 11, 2009

good, but mine did not come out looking like the picture, maybe because I didn't use nuts, so they came out smooth vs. chunky looking

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Mitzi

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Reviewed: Oct. 10, 2009

wow! I have fallen in love with these cookies. These are now one of my fave cookies. They are sooo soft and cakelike. I made some healthier substitutions: Used 1 cup splenda, 1/2 c. applesauce instead of oil, 1 cup wheat and 1 cup white flour, also used 1 teaspoon cinnamon and 1 teaspoon pumpkin pie spice. Threw in about a cup of big ghirardelli dark cacao chips and a handful of mini semi-sweet chips as well as 1/2 c raisins. They are so chocolately and absolutely delicious. Highly recommended if you like the taste of wholesome, cake-like cookies :-) 5 stars in my book!

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fitprincess52

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Reviewed: Oct. 10, 2009

These are the best!! I used half pumpkin pie spice and half cinnamon. I also mixed in some white morsels with mini chocolate chips. I used other reviewers advice and baked at 365 for 12 minutes and they came out perfect. I made a double batch and so glad I did because I know my kids and husband will have them gone in no time.

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Nicole

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Reviewed: Oct. 10, 2009

These came out really moist and soft, which was wonderful and my kids loved them. I really like a stronger pumpkin flavor and I feel like the choc chips were all I could taste. I'm going to try making them again with more pumpkin and less choc chips.

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Lindseysmum

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2009

Very yummy, great taste. Good mix o pumpkin & chocolate.

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Denise

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Reviewed: Oct. 9, 2009

I really like the texture of these cookies, I just think they could use more spices than cinnamon. Next time I will add some nutmeg and/or pumpkin pie spice to the 2 tsp cinnamon.

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JANE37

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Oct. 8, 2009

awesome recipe! Added some red food coloring as a previous post suggested for an orange color. These got rave reviews!

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angelgurl5685

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Reviewed: Oct. 8, 2009

These cookies were very moist and yummy! I followed another reviewer's recommendation to bake the cookies at 365 degrees for 12 minutes and they came out perfect.

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mama sara

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Reviewed: Oct. 5, 2009

Just made them and think that they are overrated. Could have been better. :(

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shari

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Reviewed: Oct. 4, 2009

faaaaantastic! i brought these to a football party and everyone loved them. i will probably add a little extra pumpkin next time because i like the pumpkin flavor to be overwhelming :)

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ange82

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2009

These were really good. My only issue was they didn't have enough flavor for me and I don't necessarily like puffy cookies. Next time I'd add more spices. Plus I didn't have chocolate chips so I used M&Ms. Still good though!

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