Pumpkin Chocolate Chip Cookies

I have made these cookies TWICE already and they are so so yummy! The only adjustments I did was 1 cup of chocolate chips (semi-sweet) and I added a dash more nutmeg than called for because I like a little more of that spice flavor, adds to the holiday season! AND I baked at 350 for 12 minutes-they come out perfect promise!, GREAT cookies!

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The Kids and DH loved it. I also used brown sugar instead of white and a little less than in the recipe and it was sweet enough. Will make these a lot!

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These were delicious! They were a very big hit at my Thanksgiving dinner. The only thing I changed in this recipe was brown sugar instead of white sugar.

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I have never made pumpkin cookies our family loves pumpkin pie, so why not. Well Im glad I did these were very tasty. I made two batches one with chocolate chips and one with butterscotch chips. A very soft moist cookie, Thanks Roxy for posting a great recipe!

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I must have copied this recipe years ago, your description has changed from the recipe I have copied.

Finally got around to making these today, with homemade pumpkin puree, I doubled the recipe, used 1/2 chocolate chips and 1/2 craisins. They were good, I must have a bigger ice cream scoop because I only got 28 from the double batch. But they baked up in 22 minutes and were good.

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These are delicious!! I used 1 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, and 3/4 C brown sugar and 3/4 C white sugar instead of all white sugar. I also used 1 C carob chips in place of chocolate chips (only because I just discovered carob chips and have a new obsession...). They turned out wonderful! I'm sure my roommates will enjoy them when they come back home as well :)

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Delicious made these many many times over that last couple years. Always a hit with everyone! Even converted a few non pumpkin eaters with these!

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WE LOVE THESE!!! Have to make these every fall. Sometimes I get the urge to make them for other occasions, but to make it better we wait till fall... Love them, thanks for posting!

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These were good, had good flavor to it, though not an overwhelming pumpkin flavor. They were very cake like and thick - almost more like a muffin than a cookie. I personally found them a little dry, but that could be because I use light butter so I won't let that influence my rating. Found them very raised and fluffy in the center, next time I will take someone's tip about flattening them a bit before baking.

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We found this recipe really dry but tried it a socond time with 1 cup of butter and they were fantastic. I definately recommend more butter.

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This is very similar to my own recipe but it does not call for any nutmeg, it uses a full cup of chocolate chips and you dropped it by teaspoons onto the cookie sheet and baked it for a shorter time, 10-12 minutes. I found my batch to be a little moist because I was using home frozen pumpkin and I think the cookies could have used a little more flour. They had a moist, sticky texture that I don't recall from making previously. At any rate, that might be a reason for that lower, longer cooking time. A nice fall cookie.

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I have made pumpkin chocolate chip cookies before with a different recipe that has brown sugar and oats, and I prefer that one to this. I do not like the nutmeg flavor in these and I only used 1/4 of what it called for. These are okay, but I would make the other recipe next time.

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These are really good! I cut down on the sugar by 1/2 cup, then added some agave nectar instead. (I'm experimenting with agave because of it's lower glycemic index). Then I increased the flour by about 1/4 cup. They came out great, next time I plan to tweak it a some more. I also used 1/2 cup white chocolate chips and 1/4 cup semi-sweet, then baked them in a convection oven at 300 degrees for 15 minutes. Thanks for the yummy recipe!

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Awesome cookies. My family adored them and are begging me to make them again.

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There is no better cookie than pumpkin choc chip and this is a wonderful recipe! I have had many people ask for this, thank you again and again!

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Yummy, came out perfect made a pretty large batch, 28 cookies! Great and easy!

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Good cookies! It took a little trial and error to find the right baking time for the 2 different pans I used. For the Pampered Chef stone, they needed about 27 minutes; for a regular metal cookie sheet, it only took 22. I had no need to use a measuring cup to flatten mine; they flattened all by themselves! The only changes I made were to increase the cinnamon a smidge and I added 1/4 cup mini chocolate chips to the 3/4 cup regular chips called for. My hubby said they were just okay, but I really like them. Will definitely make again!

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