Recipe By Stephanie
Published Nov 18th
Prep - Cook - Additional - Ready In -
Servings 3 dozen Calories 223.5

This is a wonderful autumn cookie and especially tasty at Thanksgiving served warm.

Recipe Ingredients

  • 1 cup canned pumpkin
  • 1 cup white sugar
  • ½ cup vegetable oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ⅓ teaspoon ground nutmeg
  • ½ teaspoon baking soda
  • 1 teaspoon milk
  • 1 cup semisweet chocolate chips
  • ½ cup chopped walnuts

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Mix in a large bowl, pumpkin, sugar, vegetable oil, egg and vanilla. Blend well.
  3. 3 In a separate bowl, combine flour, baking powder, cinnamon, nutmeg, and baking soda. Stir into pumpkin mixture, add the milk. Blend well. Stir in the chocolate chips and nuts.
  4. 4 Use teaspoon to drop cookies on baking sheet. Bake 8 - 10 minutes.

Nutrition Facts

  • Calories 223.5
  • Carbohydrate 29.5 g
  • Cholesterol 10.3 mg
  • Fat 11.5 g
  • Fiber 1.6 g
  • Protein 2.8 g
  • Saturated Fat 2.8 g
  • Sodium 127.2 mg
  • Sugar 16.8 g

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  1. If you like cake like cookies these are great. I changed the servings to 18 because I didn't want to waste 1/2 cup of pumpkin after opening a small can. Love these and have been making for years! I sometimes ice with peanut butter icing if I have time (i.e. there are still some left - Read more ...
  2. I'm giving this recipe 4 stars because I altered it so much I'm not sure its fair to give it a 5. I couldn't waste HALF a can of pumpkin so I doubled it right off the bat using a 15 ounce can of pumpkin. I ran out of flour so I used half all-purpose - Read more ...
  3. I cut the vegetable oil down to 1/2 cup and added 1/2 cup unsweetened applesauce. The cookies came out moist, firm yet cakey, and held their shape while baking very nicely.
  4. I was very disappointed by this recipe - not much flavor. I think it could be improved by adding salt and possibly using brown sugar instead of white.
  5. This is a long awaited for recipe that is great. I used whole wheat flour and brown sugar because that was all i had. I also added about 1/4 tsp. salt. My kids absoulutely love these. A very quick easy recipe
  6. I like that these are not strong tasting cookies. Not too sugary. We carved pumpkins and used the carved bits instead of the canned pumpkin and it was delicious! Boil the pumpkin bits like you would potatos them mash. Excellent!
  7. I first used this recipe last fall and hve been using it since. My kids love to help.
  8. These are very moist cookie and when storing them I recommend putting a slice a bread with them to help control the stickness. They are a great tasting cookie. Yum!
  9. Good cookie. Tasted better the next day after they sat awhile. Get sticky so wax paper better layers or a piece of bread in the container (as mentioned by another rater) is helpful.