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!
Shannon in Kitchener Dec 17, 2008
Would make this again.
Very good and light. Easy to make but give yourself time because it make a huge batch so you will be in the kitchen for awhile!
A cookie baker in grand haven MI Nov 21, 2008
Would make this again.
wuold make again and again and again. It was wonderful. I can't wait to share it with the family this thanksgiving too.
Cookie Mama in Lacey, WA Oct 16, 2008
Would make this again.
I make these every year. I like them best fresh from the oven or warmed slightly. As other reviewers note, this is a very spongey, cake-like cookie and tend to get sticky-moist if left over time. My husband prefers them without the chocolate chips, but he dislikes chocolate.
Kelly in Ohio Dec 30, 2007
Would make this again.
Everyone loved it! Mine came out very sticky and looking funny, but they were a hit anyway because they tasted so good!
A cookie baker Dec 19, 2007
Would not make this again.
I madethem today & they will stay very doughy. I continued to extend baking time until 18 minutes. I dont know--I am sure I got ingredient right?? who knows?
