Total Time
40mins
Prep 20 mins
Cook 20 mins

From a local community cookbook. A regular during fall baking season.

Ingredients Nutrition

Directions

  1. Cream butter and sugars, beating until fluffy.
  2. Add egg and vanilla.
  3. Combine dry ingredients and add alternately with pumpkin.
  4. Stir in chips.
  5. Drop by teaspoonful onto greased cookie sheet.
  6. Bake 17-20 minutes at 350 degrees or until done.
Most Helpful

5 5

Delicious. What a great way to use pumpkin. I made a couple of subs. First off, I used old fashioned oats. I wanted my cookies to be puffy so I used butter flavored shortening and 1 1/2 teaspoon baking powder instead of the 1 teaspoon baking soda. I baked them for 17 minutes. Pumpkin, oats and chocolate, that makes it health food, right?

5 5

These are great! I use 1c all-purpose, and 1c white whole wheat flour. I freeze them, and put them in the kids' lunchboxes for a relatively healthy treat. Thanks!

4 5

This is one of the only pumpkin cookie recipes I've made that comes out crunchy like a regular cookie rather than cakey. The longer baking time helps. Simple and yummy, the kids loved them in the lunchboxes. Thanks for sharing the recipe!