Prep 20 mins
Cook 15 mins
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.
- 295.73 ml margarine
- 709.77 ml sugar
- 2 eggs, beaten
- 453.59 g can pumpkin
- 340.19 g package chocolate chips, and
- 170.09 g butterscotch chips or 170.09 g chocolate chips
- 1419.54 ml sifted flour
- 14.78 ml cinnamon
- 6.16 ml pumpkin pie spice
- 14.78 ml baking soda
- 6.16 ml cream of tartar
- 236.59 ml chopped nuts
- Cream margarine and sugar.
- Stir in eggs, pumpkin,chips, and nuts and mix well.
- In a separate bowl, combine dry ingredients.
- Gradually stir dry ingredients into pumpkin mixture, and mix well.
- Drop by TEASPOON onto greased cookie sheet.
- Bake at 350°F for 12-15 minutes.
- DO NOT OVERBAKE.
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!
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!
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).