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!
- 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.
These are delicious! I changed a few things and did a couple variations, and all were a success!
I used homemade pumpkin puree with great results, even though the dough seemed a little wet, I baked for 10 min exactly. Perfect!
I changed the recipe a little bit for my liking:
I used 1/2 cup white sugar and 1/4 cup brown sugar instead of 1 cup white sugar
I used 1/4 cup vegetable oil and 1/4 cup coconut oil instead of 1/2 cup oil
I added 3/4 teaspoon pumpkin pie spice
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.
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!!