Pumpkin Chocolate Chip Cookies II Recipe - Allrecipes.com
Pumpkin Chocolate Chip Cookies II Recipe

Pumpkin Chocolate Chip Cookies II

Recipe by  

"This is a wonderful autumn cookie and especially tasty at Thanksgiving served warm."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix in a large bowl, pumpkin, sugar, vegetable oil, egg and vanilla. Blend well.
  3. In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and baking soda. Stir into pumpkin mixture, add the milk. Blend well. Stir in the chocolate chips and nuts.
  4. Use teaspoon to drop cookies on baking sheet. Bake 8 - 10 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 04, 2007

I'm giving this recipe 4 stars because I altered it so much, I'm not sure its fair to give it a 5. I couldn't waste HALF a can of pumpkin, so I doubled it right off the bat, using a 15 ounce can of pumpkin. I ran out of flour, so I used half all-purpose and half whole-wheat flour; I ran out of white sugar, so I used half white sugar and half brown sugar. They turned out wonderful- I would say better than any other recipe I've tried! In the future, I will use the half-wheat/half-brown sugar again. Also, I use more spice than most of the pumpkin cookie recipes call for.. so I added a 1/2 tsp of clove, 1/2 tsp of nutmeg, and 1/2 tsp of allspice in addition to the cinnamon. divine! Way better than store bought.

 
Most Helpful Critical Review
Oct 31, 2006

I was very disappointed by this recipe - not much flavor. I think it could be improved by adding salt and possibly using brown sugar instead of white.

 
Nov 30, 2006

I cut the vegetable oil down to 1/2 cup and added 1/2 cup unsweetened applesauce. The cookies came out moist, firm yet cakey, and held their shape while baking very nicely.

 
Oct 25, 2005

This is a long awaited for recipe that is great. I used whole wheat flour and brown sugar because that was all i had. I also added about 1/4+ tsp. salt. My kids absoulutely love these. A very quick easy recipe

 
Oct 24, 2004

I like that these are not strong tasting cookies. Not too sugary. We carved pumpkins and used the carved bits instead of the canned pumpkin and it was delicious! Boil the pumpkin bits like you would potatos them mash. Excellent!

 
Dec 11, 2003

These are very moist cookie and when storing them I recommend putting a slice a bread with them to help control the stickness. They are a great tasting cookie. Yum!

 
Dec 11, 2003

Good cookie. Tasted better the next day after they sat awhile. Get sticky so wax paper better layers or a piece of bread in the container (as mentioned by another rater) is helpful.

 
Sep 18, 2008

If you like cake like cookies, these are great. I changed the servings to 18 because I didn't want to waste 1/2 cup of pumpkin after opening a small can. Love these and have been making for years! I sometimes ice with peanut butter icing if I have time (i.e. there are still some left when I get around to it! LOL!)

 

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Nutrition

  • Calories
  • 224 kcal
  • 11%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 127 mg
  • 5%

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

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