Pumpkin Chocolate Chip Cookies

weekend cooker's Note:

These are so light and fluffy. This recipe will make 10 dozen, so it is a bargain saver, and you can freeze some. With fall approaching this is an ideal recipe.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Serves: 60

Yield: 120.0 cookies

• 1 ¼ cups margarine
• 3 cups sugar
• 2 eggs , beaten
• 1 (16 ounce) can pumpkin
• 1 (12 ounce) package chocolate chips , and
• 6 ounces butterscotch chips or 6 ounces chocolate chips
• 6 cups sifted flour
• 3 teaspoons cinnamon
• 1 ¼ teaspoons pumpkin pie spice
• 3 teaspoons baking soda
• 1 ¼ teaspoons cream of tartar
• 1 cup chopped nuts

Directions:

1. Cream margarine and sugar.
2. Stir in eggs, pumpkin,chips, and nuts and mix well.
3. In a separate bowl, combine dry ingredients.
4. Gradually stir dry ingredients into pumpkin mixture, and mix well.
5. Drop by TEASPOON onto greased cookie sheet.
6. Bake at 350°F for 12-15 minutes.
7. DO NOT OVERBAKE.

Reviews

[Chocolatl]

These are pretty good cookies, but I think the instructions should be changed a little. Instead of stirring in the flour mixture after the chocolate chips and nuts are added, I would blend it in after the eggs and pumpkin, and then stir in the chips and nuts. This made a dense but sticky dough. The cookies are puffy and have excellent flavor. I used Hersheys pieces instead of plain chips. Thanks for posting!

[SweetsLady]

These are so yummy! I also used all chocolate chips instead of nuts. I also made with 1/2 whole wheat flour and butter instead of margarine. The cookies were so soft. I scooped all of the dough out with a cookie scoop and froze most. Thank you for sharing!

[iewe]

These were pretty good! Warning, it makes a LOT!! Even with doing a half a batch, I ended up with a ton leftover (though the people at work have liked that, since I brought the rest in there!). Used all chocolate chips, and omitted the nuts (personal preference).