Recipe By Jennifer
Rating
Published Mar 28th
Prep - Cook - Additional - Ready In -
Servings 2 dozen Calories 202.4

If you like pumpkin pie and chocolate, you’ll love these cookies. I think they taste best when they are cold from the refrigerator.

Recipe Ingredients

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

Cooking Directions

  1. 1 Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
  2. 2 Add vanilla, chocolate chips and nuts.
  3. 3 Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Nutrition Facts

  • Calories 202.4
  • Carbohydrate 26.6 g
  • Cholesterol 7.8 mg
  • Fat 10.7 g
  • Fiber 1.7 g
  • Protein 2.4 g
  • Saturated Fat 3.3 g
  • Sodium 170.9 mg
  • Sugar 16.5 g

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Reviews

  1. This is the best cookie I have ever tasted in my life. I baked these cookies for a bake sale I am having for Breast cancer and in 10 days I have made 10 batches of these cookies they are the most popular. I double the recipe and The only thing I changed is that - Read more ...
  2. Just so everyone knows, these are SUPPOSE to be more cake-like cookie. These cookies are extra special in my opinion, these are by far the best. I was using a similar recipe until I found this one and I like this one much more. I added a bit more nutmeg, clove, allspice. I highly recommend - Read more ...
  3. I love these cookies! Just as the submitter states - these are like a combination of pumpkin pie and chocolate. They have a cake like consistency which is great for these cookies. I used milk chocolate chips and took the advice of others and added 4 drops of red food dye to the wet ingredients - Read more ...
  4. These cookies are delicious and cake-like! Every fall - it never fails - when the leaves start turning and the weather gets crisp I start getting requests for these cookies - it's crazy! I make a few slight changes and these cookies turn out PERFECTLY! First of all, I add 3 drops of red food - Read more ...
  5. These were the best pumpkin cookies I've ever tried. I did change a few things though: I used fresh not canned pumpkin that I baked and pureed. I also added some ginger, nutmeg, and cloves to the spices. These cookies didn't make it 12 hours in our house and I already have requests for more.
  6. Great recipe.....I did use 100% whole wheat flour in place of white flour and I used 1/2c. homemade applesauce in place of the oil. They were perfect, love the pumpkin flavor with the chocolate chips. My daughters loved them!
  7. I really enjoyed these cookies. I made a few changes to make them a little healthier. I substituted the oil with applesauce and used a combination of whole wheat and all-purpose flour. I also added more spices (ground cloves, ginger, and nutmeg). Really yummy.
  8. These were just okay for us. They had a cake-like consistency, and weren't attractive. If I make them again, I will use mini muffin tins & pass them off as muffins.
  9. This was very tastey cookie. However is you really like the pumkin taste as much as my family does, I would recemend putting in 1/4 less cinamin, it tends to cover the pumpkin flavor. The other thing is, don't forget to add the vanilla. It does not say when or where to put it in. - Read more ...
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