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Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies	Opens photo in lightbox. Hit Escape or X to exit lightbox.

Makes about 60

1 cup oil
3 cups sugar
2 eggs -- beaten
3 teaspoons vanilla
5 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons nutmeg
2 teaspoons cinnamon
1 teaspoon allspice
1/4 teaspoon ginger
1 3/4 teaspoons salt
1 29-ounce can solid-pack pumpkin
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)

Pre-heat oven to 350 F. Beat oil and sugar in mixing bowl. Add eggs and vanilla, beating well. Sift flour, baking powder, baking soda, spices, and salt together. Add to sugar mixture alternately with pumpkin, beating well after each addition. Fold in chocolate chips and nuts. Drop by teaspoonfuls onto greased cookie sheets. Bake for 10 to 12 minutes or until golden brown. Cool on wire rack.

Note: We like to top these with chocolate glaze and autumn-themed sprinkes. The kids love them!

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Reviews of Pumpkin Chocolate Chip Cookies:

1-5 of 56 reviews   Next >>

  A cookie baker in Canada  Nov 25, 2012
Would make this again.
The chocolate glaze kicks them up a notch. Note that the dough freezes quite well. I baked half the cookies, froze the dough, and made another batch a couple weeks later. No problem! 5 stars

  Sharon in Chicago  Dec 5, 2011
Would make this again.
These were fantastic! I topped them with a dollop of cream cheese maple syrup frosting - you can reheat for a couple of seconds and the frosting perfectly melts. Delicious! As an fyi, not sure if I didn't make the cookies big enough (they were a perfect "2 bites"), but I ended up with 9 dozen instead of the 5 dozen. 5 stars

  Cheryl in Northern California  Dec 19, 2010
Would make this again.
Made these cookies for a cookie exchange and they went over great!! I had rave reviews!! So good I am making another batch today!! 5 stars

  Chesapeakelady in The Shores of the Chesapeake Bay, MD  Dec 14, 2010
Would make this again.
These cookies were a 'huge' hit with the people I work with. I didn't put any glaze on them, but the next time I make these (which will be very soon) I'm going to experiment with some different glazes rather than relying on the chocolate. I doubled the recipe since I have so many people I need to give cookies to, and it doubled well. Also survived several weeks in the freezer without losing any taste. These are definitely on the cookie list for next year. YUM!!! 5 stars

  Shannon in Minnesota  Nov 21, 2010
Would make this again.
Great cookies! They take a while but they are most defiantly worth it! A good idea is to make half with chocolate chips and half without but with cream cheese frosting. The cream cheese frosting is to die for. DELICIOUS! 5 stars

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