Amy's Pumpkin Chocolate Chip Cookies

READY IN: 20mins
vdm86
Recipe by Amiable

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!

Top Review by FoodieNicole

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.

Ingredients Nutrition

Directions

  1. Mix sugar, pumpkin, oil and egg.
  2. Add vanilla.
  3. Mix dry ingredients and then add to pumpkin mixture. I usually cheat and just add directly to pumpkin mixture.
  4. Add chocolate chips and mix.
  5. Spoon onto pans, cook at 375 for 10-12 minutes. Makes 30 cookies.

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