Chocolate Chip Pumpkin Cookies Recipe -
Chocolate Chip Pumpkin Cookies Recipe
  • READY IN 35 mins

Chocolate Chip Pumpkin Cookies

Recipe by  

"Delicious cake type drop cookie. A family favorite and so easy to make."

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Ingredients Edit and Save

Original recipe makes 7 dozen Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    35 mins


  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets.
  3. Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2003

Chocolate chip & pumpkin, what a combination! After making this recipe I thought the pumpkin taste was too bitter and I found I wanted to taste the spices more, so next time I used 1 & 1/2 tsp. cinnamon and 1/2 teaspoon nutmeg...also, 1/2 brown sugar and 1/2 white sugar, and 1/2 unsalted butter and 1/2 shortening. I also made them with and without the walnuts, and they're much better with them. They're a great, unusual addition to my Christmas cookie baking and were a hit with everyone who's tried them.

Most Helpful Critical Review
Nov 18, 2005

I got rave reviews from adults and kids with a modified version of the recipe. I used butter instead of shortening. 28 OZ of Pumpkin Puree. I doubled the cinnamon and added two teaspoons of Pumkin Pie Spice.

Oct 15, 2003

This recipe makes a lot! I halved it and still came out with 66 cookies/cakes. I wouldn't call these cookies--much more like little cakes--very moist--they were sticky the next day. I used sliced almonds instead of walnuts and they tasted really good. The texture was odd, unlike anything I've ever eaten. When I placed them on the cookie sheet, they were in little mounds and I expected them to melt down and flatten as cookies do but they didn't. Whatever shape you place them in on the rack is the shape they will have when baked. The batter would work well in molds or rings to create an autumn treat. Good flavor but I added more cinnamon and nutmeg because I like these flavors. My husband's golf buddies ate them up!

Oct 15, 2003

I really love these cookies! They are very different from regular cookies . . . a bit like cake, but very good. I used only 1/2 tsp. of salt and put in an entire bag of chocolate chips. I also left out the walnuts, which were optional anyway. My husband requested that I use raisins next time. One thing I would say is that to me pumpkin cookies never taste as good the first day. The second day the flavors just seem to come together and the taste is much better!

Oct 23, 2003

Oh my goodness....these are SO good! Very easy to make. The leftover batter I first refrigerated then formed into logs and then placed in the freezer for easy baking later.

Nov 16, 2004

These are so yummy, but I made a few adjustments. As others before me have said, I doubled the pumpkin (and the chocolate chips), used pumpkin pie spice along with the cinammon, baking Splenda instead of sugar, and unsweetened applesauce instead of the fat. The result is something no one can stay away from. I am making these again ASAP! DELICIOUS!

Mar 20, 2003

Great cookies! Husband ate them quickly! They could use slightly less flour though. I used a bit more cinnamon and nutmeg and also added ground cloves and ginger. Excellent recipe!

Jul 05, 2005

My hubby and kids thought that they were okay, however I didn't. They were flavorless. I was looking for a recipe that tasted like the pumpkin cookies they have at Ralph's grocery store, and this wasn't it. I'll keep looking.


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  • Calories
  • 84 kcal
  • 4%
  • Carbohydrates
  • 11.2 g
  • 4%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 71 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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