Erin's Pumpkin Chocolate Chip Cookies

From: Chef for the love of sweets

On Oct 25, 2009

Mmm these are fabulous. They're even better when they've cooled off. My new favorite cookie...and everyone loved them.

From: Cameronsmommy

On Oct 3, 2006

From: CincinnatiKitchen

On Oct 31, 2005

I think these should be renamed Pumpkin Chocolate Chip Mini Cakes. They are really good, but the texture reminds me more of a cake than a cookie, which is great. I made a few changes...I used whole wheat flour instead of regular, added a little bit of nutmeg (not sure how much...I just sprinkled some in), and I added and extra teaspoon of vanilla. I didn't line my cookis sheet with parchment paper since I didn't have any. I also ended up cooking each batch for 12 - 14 minutes. They don't have an overwhelming pumpkin flavor, but you can taste it and they are really good. I will definately make them again. Great for Halloween since the cookie is orangish and then you have black chocolate chips! Yum! Thanks

From: Karamia

On Oct 3, 2005

When I first tried these warm out of the oven, I was going to give them 4 stars, but after eating them one day later, I give them 5 stars! The flavors come out more the 2nd day. I thought they weren't sweet enough and didn't have enough spice when they were freshly baked, but now I think they are perfect. They are very moist soft cake-like cookies that are not too sweet and have a light pumpkin flavor. To me, they are semi-healthy because they don't use very much shortening or sugar. These are perfect for fall, thank you for posting these!