Community Pick
Amy's Pumpkin Chocolate Chip Cookies
"I've been making these cookies ever since I was a little girl. They are so good and moist! I usually use home-canned pumpkin, but if you are using store-canned pumpkin, just add 2 tablespoons of water to the recipe. Makes 30 large cookies. Enjoy!"
photo by vdm86
- Ready In:
- 20mins
- Ingredients:
- 11
- Yields:
-
30 cookies
ingredients
- 1 cup sugar
- 1 cup pumpkin
- 1⁄2 cup oil
- 1 egg
- 1 teaspoon vanilla
- 2 cups white flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1 cup chocolate chips (I use non-dairy ones such as Dan-D-Pak due to milk allergies)
directions
- Mix sugar, pumpkin, oil and egg.
- Add vanilla.
- Mix dry ingredients and then add to pumpkin mixture. I usually cheat and just add directly to pumpkin mixture.
- Add chocolate chips and mix.
- Spoon onto pans, cook at 375 for 10-12 minutes. Makes 30 cookies.
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Reviews
-
These are delicious! I changed a few things and did a couple variations, and all were a success!<br/>I used homemade pumpkin puree with great results, even though the dough seemed a little wet, I baked for 10 min exactly. Perfect!<br/><br/>I changed the recipe a little bit for my liking:<br/><br/>I used 1/2 cup white sugar and 1/4 cup brown sugar instead of 1 cup white sugar<br/>I used 1/4 cup vegetable oil and 1/4 cup coconut oil instead of 1/2 cup oil<br/>I added 3/4 teaspoon pumpkin pie spice<br/><br/>I also divided the batter in half and did one portion with 1/2 cup white chocolate chips and 1 portion with 1/2 cup dark chocolate chips.<br/>So fun to have the variation and both varieties were delicious!!! The cookies with white chocolate chips were a little sweeter than the ones with dark chocolate chips. -
These are absolutely delightful! I'm used to the oily pumpkin cookies but these are super light, fluffy, not too sweet (so the choclate does its job) - just wonderful. What a great suprise - can't wait to make these again!!! -
This is a good pumpkin cookie recipe. This is not a flat cookie, as many reviewers before me have mentioned, it's much more cake-like, and that is how I prefer my pumpkin cookies. However, the only draw back to this recipe is that it's lacking a bit of flavor (i.e. spices). The cinnamon alone is not enough for me, I'm going to tweak the spices a bit next time but that's the only thing I'll change, everything else is just fine :). p.s. these cookies are delicious as-is but with cream cheese frosting on top, they are to die for!!
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To previous reviews about this not being a cookie: From past experience, I don't know that I've ever had a pumpkin chocolate chip cookie that was "crunchy" or "chewy" like a regular cookie. I think all PCCC are supposed to be cake-like. These cookies are amazing! I actually have this same recipe from my mother-in-law (she adds 1/2 teaspoon of cloves) which she had from an old cookbook. I added just under 1 teaspoon of pumpkin pie spice because I love that taste in these cookies. I dropped the cookies by 2 TBSP (actual measurement on the measuring spoon I was using) and they turned out to be the perfect two-to-three bite size! These worked out very well and I will continue to use this recipe! -
Melt in your mouth cookies, I added 1/2 teaspoon pumpkin spice. Very good recipe a keeper for sure.Thanks
see 22 more reviews
Tweaks
-
These are delicious! I changed a few things and did a couple variations, and all were a success!<br/>I used homemade pumpkin puree with great results, even though the dough seemed a little wet, I baked for 10 min exactly. Perfect!<br/><br/>I changed the recipe a little bit for my liking:<br/><br/>I used 1/2 cup white sugar and 1/4 cup brown sugar instead of 1 cup white sugar<br/>I used 1/4 cup vegetable oil and 1/4 cup coconut oil instead of 1/2 cup oil<br/>I added 3/4 teaspoon pumpkin pie spice<br/><br/>I also divided the batter in half and did one portion with 1/2 cup white chocolate chips and 1 portion with 1/2 cup dark chocolate chips.<br/>So fun to have the variation and both varieties were delicious!!! The cookies with white chocolate chips were a little sweeter than the ones with dark chocolate chips.
RECIPE SUBMITTED BY
I live only a few minutes from the ocean on Vancouver Island, BC. I own my own business, which is currently on hold until I get my life under control again. Between the 4 of us, we have 4 different diets. Two of us, no milk. One of us, no peanuts. Me, no preservatives - which means back to the basics for everything. And DH - bacon, sausage, smokies - you know, all those bad things, he loves. I'm just learning to can this year and really enjoying it.
