Delicious cake type drop cookie.  A family favorite and so easy to make.

Chocolate Chip Pumpkin Cookies

shortening

white sugar

eggs

vanilla extract

(15 pumpkin puree

all-purpose flour

baking soda

baking powder

salt

cinnamon

nutmeg

chocolate chips

walnuts

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.


In a  large bowl, cream together the shortening and white sugar until smooth. Beat in the eggs one at a time. Stir in the vanilla and pumpkin until well blended. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in the chocolate chips. Stir in the walnuts if desired. Drop by teaspoonfuls onto the prepared cookie sheets.


Bake for 12 to 15 minutes in the preheated oven, until edges begin to brown. Allow to cool for a few minutes on the baking sheets before removing to wire racks to cool completely.


Chocolate chip &amp; pumpkin, what a combination! After making this recipe I thought the pumpkin taste was too bitter and I found I wanted to taste the spices more, so next time I used 1 &amp; 1/2 tsp. cinnamon and 1/2 teaspoon nutmeg...also, 1/2 brown sugar and 1/2 white sugar, and 1/2 unsalted butter and 1/2 shortening. I also made them with and without the walnuts, and they're much better with them. They're a great, unusual addition to my Christmas cookie baking and were a hit with everyone who's tried them.

I got rave reviews from adults and kids with a modified version of the recipe.  I used butter instead of shortening.  28 OZ of Pumpkin Puree.  I doubled the cinnamon and added two teaspoons of Pumkin Pie Spice.

This recipe makes a lot! I halved it and still came out with 66 cookies/cakes. I wouldn't call these cookies--much more like little cakes--very moist--they were sticky the next day. I used sliced almonds instead of walnuts and they tasted really good. The texture was odd, unlike anything I've ever eaten. When I placed them on the cookie sheet, they were in little mounds and I expected them to melt down and flatten as cookies do but they didn't. Whatever shape you place them in on the rack is the shape they will have when baked. The batter would work well in molds or rings to create an autumn treat. Good flavor but I added more cinnamon and nutmeg because I like these flavors. My husband's golf buddies ate them up!

I really love these cookies!  They are very different from regular cookies . . . a bit like cake, but very good.  I used only 1/2 tsp. of salt and put in an entire bag of chocolate chips.  I also left out the walnuts, which were optional anyway.  My husband requested that I use raisins next time.  One thing I would say is that to me pumpkin cookies never taste as good the first day.  The second day the flavors just seem to come together and the taste is much better!

Oh my goodness....these are SO good!  Very easy to make.  The leftover batter I first refrigerated then formed into logs and then placed in the freezer for easy baking later.

These are so yummy, but I made a few adjustments. As others before me have said, I doubled the pumpkin (and the chocolate chips), used pumpkin pie spice along with the cinammon, baking Splenda instead of sugar, and unsweetened applesauce instead of the fat. The result is something no one can stay away from. I am making these again ASAP! DELICIOUS!

Great cookies!  Husband ate them quickly!  They could use slightly less flour though.  I used a bit more cinnamon and nutmeg and also added ground cloves and ginger.  Excellent recipe!

My hubby and kids thought that they were okay, however I didn't.  They were flavorless.  I was looking for a recipe that tasted like the pumpkin cookies they have at Ralph's grocery store, and this wasn't it.  I'll keep looking.

These cookies, or should I say little cakes, were very good.  I left out the salt, and added 2 tsp. gd. cinnamon and 1/2 tsp. nutmeg.  Very good!

The reviews were right on.  My family loved them and my grandchildren enjoyed making them. Thanks

YUM!  These cookies are great!  I love cookies and these are a little more cakey, but still so good.  The only thing I did different is use butter.  I would use more spice next time, but these are great as is. Even my kids like them! *Update* The second time I made these I used all shortening and they were much better! Crispy on the outside, light and fluffy on the inside.  I also used 2 tea pumpkin pie spice and think I could've used a little more.  One last thing, last time I used mini choc chips, this time regular.  I'd stick with the mini.  Better chocolate distribution.

Simply delicious. I changed a few things, though. I used 1 c. regular sugar and 1 c. brown sugar. Increase cinnamon to 1 1/2 tsp. and nutmeg to 1 tsp. I only used butter, no shortening.I also added 1/2 cup of oats. What a hit with my family, and in my kids classroom.

I've been making these cookies for many years after finding the recipe.  They consistently are my friends' favorite cookies.  So soft and not too sweet.

YUMMY! be wary of the amount this recipe make, you will be baking for a bit! I added a bit of all spice as suggested by others.

These cookies have become legendary, my friends don't fail to ask me about them at least once a month.  I highly recommend mixing butterscotch and chocolate chips!  Thanks a bunch :)

These are more like little cakes than cookies - I've kept them in the fridge and am having
one or two at breakfast time - like a personal pumpkin bread.  Taste great, but not really
much of a cookie.

These cookies smelled so good baking that my mouth was watering and I wasn't disappointed!!

At first i wasnt very impressed with these..definately not a cookie to eat warm. but after chilling them, i found myself weirdly craving them.

i used 2 cans of pumpkin and added a little ground ginger and substituted applesauce for shortening...  they were SUPER!!!  they didn't last 2 days in the house!  i'll definately be making these again!

I've done 2 batches of this recipe. One as written and another with 2 15oz cans of pumpkin. The double pumpkin amazing. Had perfect balance of pumpkin and chocolate. The recipe as written is good, but its missing the strong pumpkin taste that the modified version has, its just a cinnamon chocolate cookie.

I followed this exactly except subbed more chocolate chips for walnuts :) 
Very good and easy! The cookies are like little cakes and they're delicious, and it's true, they're even better the next day.

These are delicious! This recipe makes alot!  I cut it in half.  I also added an extra egg and made them into muffins- they taste even better this way! My kids loved them as muffins.

My grandson and I made these cookies,  He frosted his, I do not like all the sweet so did not do the rest, but I did find that the seasoning is lacking.  I believe as others after that more spice is needed. reading their reviews, after I baked the cookies,  that they definitly need more spice.  I believe I would try pumpkin pie spice, for a much better flavor.  I love the cake consistency.

These cookies are sooooo soft and delicious!  I've baked a batch every week since I first made them two months ago.  I've been giving them to friends, coworkers, relatives--everyone loves them!  I added 1 tsp. pumpkin spice and extra chocolate chips.  They were delicious with a combination of milk chocolate and white chocolate chips!  Thank you for a great recipe (and for making me gain 10 pounds!?!)

I made this before my kids got home from school with their friends.  By 4:00, ALL the cookies were gone.  I made another batch for our family later that evening, and when I woke up the next morning, those were all gone as well!  My family LOVED them!  :)

I've been making pumpkin chocolate chip cookies for years and my kids beg for them.  But I lost my recipe, so I tried this one.  It was really very good.  I used butter because I didn't have shortening, and I used pumpkin pie spice instead of the cinnamon and nutmeg.  I still think it needs more spice flavor, so next time I'll use a tablespoon of pumpkin pie spice.  Otherwise, excellent!

this receipe will cure my cravings for pumpkin and chocolate for ever!!! 



I used 1 stick margarine and 1 stick of butter instead of shortening, and 1 cup of brown sugar and 1 cup of white sugar instead of 2 cups of white one (as someone from reviewers recommended) and 2 cups of chocolate chips (omit the nuts). It turned out absolutely perfect! My kids LOVED it! Thank you very much for sharing the recipe! Great addition to my recipe box!!!

Great recipe. My boys absolutely love this one. I make a couple changes. I use white chocolate chips, which I think improves the overall flavor of the pumpkin, and substitute 1.5 t of pumpkin pie spice for the spices. Makes a ton of cookies. They taste the best the day you make them, so I just keep the rest in the frige and make as needed. I make this one all the time in the cold winter months.

These cookies are too cakey and have little flavor.  Too much baking soda, not enough pumpkin.  I'm not sure I'll be able to give them away!

These came out just like my grandfather's recipe. Only change made was 1/2 reg sugar and 1/2 brown sugar.

These cookies are great! I lost my old recipe and was so happy to find this one. It's just as good. My family doesn't like nuts, unfortunately, so I omitted the nuts and added a 1/2 cup extra chocolate chips. If you're a real chocolate lover like me you can add a whole cup extra. The chocolate and pumpkin make a great combination.

Although my kids like these, I personally thought they were very bland.  I added an extra 1/2 spoon of cinnamon, instead of a pinch I used 1/2 tsp freshly ground nutmeg, but the end result was still not what I'd like.  I didn't have walnuts so I didn't use any.  They more cake like, as some have mentioned.

great recipe...I changed some ingredients for a more natural cookie...used unsalted butter instead and fresh pumpkin, added ground cloves...baked for 11 mins...turned out perfect! thanks

Cakey little poufs of deliciousness!!! Recipe states it only makes 7 dozen but I got just 1 short of 11 dozen. I did add more than 2 teaspoons of ground cinnamon and more than 1 teaspoon of pumpkin pie spice, after adding respective teaspoons of spices I decided it needed more and just shook a good amount from the bottles. I also added some fresh grated nutmeg. Used mini chips and toasted pecans instead of the regular size chips. (I always toast nuts before using.)These will be making repeat appearances throughout the year!!!!

We love these cookies.  My 8 year and her friend had a blast making them - and eating them!  The only change we make is to add about 25% more chocolate chips and we do a mixture of mini chips and chunks.  These cookies threw me off a little the first time we made them - because when they are done baking, they look just like they did raw.  They do not spread or change shape at all. It is kind of hard to tell when they're done, so we underbaked them a little last night and they were even more delicious - just a little gooey in the middle.

I really don't like cakey cookies so I tried to modify these and make them more "cookie-like".  The best I can say is I got them to flatten out, but really, the texture still reminds me of pumpkin bread in little cookie shapes.  I cut out a cup of the flour, reduced baking soda and powder each to 1 tsp, used half white and half brown sugar, and used butter (very soft, almost melted) instead of shortening (I HATE shortening).  I should have cut the 2 eggs down to 1 but didn't, though that might have helped.  I also dropped the cookie sheets down on the counter when I took them out of the oven to deflate them.  So like I said, flatter, but still cakey.  Bummer.  They have a nice taste (I upped the cinnamon and nutmeg and added pumpkin pie space per reviews), but I doubt I will make them again.

This is a wonderful recipe. I added a bit more vanilla and nutmeg since my family loves those flavors and the cookies turned out great. They were eaten faster than I could take them out of the oven!

I made these over the weekend and they were very good! I took the advice of many reviewers and doubled the chips, pumpkin and cinnamon. I did add 1/2 tsp. ground cloves and that made it for me!! I absolutely loved the combination of chocolate and cloves YUM! Next time I may try some frostings. Thanks Diane!

Great cookies!  I substituted one cup of buckwheat flour (forgot to go grocery shopping) and it didn't hurt a bit.  I also used fresh pumkin from Halloween.  Before carving, I hollowed the pale stuff (not the orange slimy part) out of the pumkin until I had a bowl full.  Then, I stewed it in a pot until soft, drained it, and pureed it.  The cookies were light, soft, and delicious!

My daughter loves these cookies!!  I have modified this recipe a few ways but the best way I found was to use 1 cup of white sugar and 1 cup of brown sugar.  In addition to that I used 1/2 cup of shortening and a 1/2 cup of butter, 1/2 cup of "better than eggs" and I also doubled the cinnamon and added a pinch of cloves.  I tried using Butter Crisco but I thought it made the cookies a little too rich.

Thease cookie cakes are sooooo good. everyone loved them. I do however recomend adding more spices.

I followed the recipe almost exactly.  I'm a chocolate gal so I added an entire 2 cup bag of chocolate chips.   Also, I read where the cookies keep their shape when baked, so I flattened them like a peanut butter cookie using a fork dipped in water and then criss-crossed the cookies.  I really like these cookies!!  Makes a lot!!!

My oldest has been begging for something pumpkin for days, so my husband graciously decided to make these cookies for the family tonight.  He followed the recipe exactly and the end result was not exactly what we're used to.  So I compared the two recipes and this is what I discovered.  My recipe appears the same from a glance, but the minor differences are what made the differences.  First, I use butter, not shortening.  Second, for the amount of flour this recipes calls for, it only requires 1 can of pumpkin.  My recipe calls for half the flour (plus 1/2 c.), with 1 can of pumpkin.  To me, this is a HUGE difference in the end result.  My recipe calls for about 1/2 c. more sugar. Mine also uses more pumpkin pie traditional spices than this one calls for.  Meaning, this recipe lacks in spices.  In the end, we felt we were only eating flour with chocolate chips to soothe over the flour taste when you bit into one.  We couldn't taste the pumpkin at all.  :(

Amazing!  Everytime I make them they seem to disappear in a very short time.

I get so many requests for my modified version of this cookie it's hard to believe!  I've been told that it tastes like Christmas in a cookie!

This recipe is great. Though I changed a bit. I put in 1 pkg of instant vanilla pudding, 1 tsp of pumpkin pie spice and didn't add walnuts. It comes close to the store bought and my family loves it :)

A really good starting point, but I think this recipe needs more spices to be outstanding (maybe double or triple what is called for). I thought the cookies were a little bland so added a lot more cinnamon and nutmeg and even a little more salt. 
But these cookies do have an interesting texture and delicious taste. I've gotten pretty good reviews. Thank you for the recipe.

Everyone LOVED these.  I made them exactly as written except omitted the nuts and doubled the choc chips.      Thanks for the great recipe!

i did not like this recipe.  won't be making it again.  they are not buttery and not sweet.  more of a tea biscuit.   also, most cookies spread out when you bake them. these do not. so they are both unatrractive and non delicious.  even my toddler doesn't want them.

I hate to say it after all of the reave reviews below but honestly, these cookies were horrible.  They did not spread, were very bland tasting and where the consistency of little sponges.

These cookies weren't really cookies at all.  I will bake the rest of the dough into little loaves of bread.  Also, the flavor was a little bland.  Use more spice and maybe less flour.  I won't make them again.

This recipe is amazing!!  I did make a few changes after reading some of the prior reviews.  I use butter instead of shortening, 2 cans of 15oz pumpkin puree, 2 tsp of cinnamon and 2 tsp of pumpkin pie spice.  This is a hit everywhere it goes.  I have the recipe printed and on hand whenever giving these away.  This recipe has become a family tradition.

These were aweful, even my kids woulnd't eat them.  Very bland- though they were moist- we won't be making them again ever.

I followed the advice of others and doubled the pumpkin and cinnamon and added pumpkin pie spice. I also substituted Splenda for sugar and unsweetened applesauce for shortening. It was a bit "spongy" and not crunchy like expected for a cookie. However, my four year old said they are his new favorite cookie.

Delicious and very easy to make.  I ate nearly a dozen myself!

The best pumpkin cookie I have tried so far, though I am still looking for a recipe that makes "cookies" and not "cookie shaped cakes".  I used butter instead of shortening and tripled (yes, tripled) all spices, keeping the ratio the same.  After dropping on the cookie sheet, used my finger to really spread the batter down thin--a very important step for me to decrease the cake-quality a bit.  Pending a miracle (i.e, cookie-cookie pumpkin cookies!) this will be my recipe for next year.

I halved this recipe and the only change I made was to up the spices and choc chips a tad. I didn't use nuts. They are very airy and moist inside but with a slightly harder exterior. Maybe they will be better cold the next day, but they just don't taste like much! No spice, not very sweet -I thought these were going to be like the cake-like pumpkin cookies I've had in the past, but guess I got the wrong recipe...

Awesome recipe!  I make these cookies every October but I started early this year.  My family will go through a batch in two days!  This is the 1st time I've made them with an egg though and it really did make a positive difference.  The only changes I made to this recipe were to use 1/2 white sugar and 1/2 brown sugar; use a tbsp of Pumpkin Pie Spice in lieu of the cinnamon and nutmeg and add a tsp of ground cloves.  I also bake them at 350 degrees for a little bit longer and frost them when they've cooled with a homemade cream cheese frosting by beating (1) 8 oz. container of whipped cream cheese, 1 cup confectioners' sugar, a tsp of vanilla extract and a splash of milk until smooth and creamy.  DELICIOUS!!!

A delicious cookie!  I used unsalted butter for the shortening.  Next time, I will use more spices, 2 tsp cinnamon and 2 tsp pumpkin pie spice.  Also, I used the whole bag of chocolate chips, 12 ounces.

These cookies were definitely worth the time it took to make them. I will however take the advice of previous reviews and I will add more spices next time.

I INADVERTENTLY used rye flour instead (OOPS!) and these came out fantastic anyway!  I was going to make whoopie pies out of them by connecting two cookies with cream cheese frosting but I opted for just frosting one at a time.  Great recipe!

These cookies were so moist and delicious!  They were also very easy to make.  These cookies will be a Halloween and Thanksgiving staple item from now on.  Thanks!

I actually swapped out 1 cup of white sugar for brown sugar and 2 cups of white flour for whole wheat flour.  I accidentally ended up adding 1.5 tsp each of nutmeg and cinnamon, and then also added 1.5 tsp each of ground cloves and ground ginger, and ALL of my family and friends raved about them.  These extra spices make it kind of a spice pumpkin chocolate chip cookie. Yum!!  Just made the 2nd batch in one week, for charity function tonight.  They make TONS of cookies, but they'll be devoured quickly.

I made this gluten free and added raisins instead of the nuts. Everyone loved them! :)

These cookies are great!  My boys begged me to make another double batch (huge batch) of cookies so they could have them for their school lunches.  My picky eater liked them the best.  The second time I made them I used the pre-season pumpkin and left out the spices on the recipe.  They came out a little spicier and seemed a little more moist.  We freeze this huge batch of cookies and pull out a few at a time and heat in the microwave.  Yum!!

I have been making these cookies for years.  They are my holiday standard for cookie exchanges, office parties, etc.  My father requests 10 dozen to take to his office the week before Christmas.  I've been told that they freeze well, but have never tried it.  I recommend using chopped pecans and mini chocolate chips.

I'm eating these as I type and they're so good!  The only changes I made were to use fresh pumpkin instead of canned (whipped it well with the butter/sugar mixture to get out lumps), and  cardomom instead of nutmeg.  I LOVE the interesting depth it added to the pumpkin.  I'll "test" one more before putting them away...

Delish! The only thing that is needed is more chocolate chips. But even if you get one without a chip, it is the best!!!!!!

Followed Bonnie Q's minor changes (1 &amp; 1/2 tsp. cinnamon and 1/2 teaspoon nutmeg...also, 1/2 brown sugar and 1/2 white sugar, and 1/2 unsalted butter and 1/2 shortening) plus cooked the pumpkin with the spices to remove any 'canned' taste.  Turned out *delicious.*  Plus I made them much larger (about a quarter cup each) but they still held their shape very well in the oven and didn't really spread.  Very light and cakey but a nice change to heavy holiday desserts:)

BEST EVER!! You will not go wrong, these will be the hit of the party!  YUMMY YUMMY!!

Made these with my 5 year old for his school bake sale.  Not only were they easy for him to help with, but he loved them.  Very moist &amp; tasty.  Definitely will make again.

This is my favorite type of cookie and all my friends request for me to make these for parties or other occasions. LOVE LOVE LOVE!!

AMAZING.  I get cravings for these year round, and they don't last long after I make them!

What a hit at the office. Super moist and really simple. Great recipe!

I used extra vanilla and cinnamon and these were still bland.  Will not make these again.

I just made these and I really liked them.  The only reason I'm giving it 4 stars rather than 5 is for the few changes I made and will make next time.  I cut back on the flour by 1/2 cup, added some ginger and cloves (will add even more next time) and I will definitely add even more chocolate chips next time.  I found them very light, tasty and a definite keeper for my cookie collection.  

Excellent cookies!  Easy to make, taste great.  I brought these cookies along with two-bite brownies to a ladies get-together, and they were devoured... and the brownies left lonely on the dish.  THAT is the sign of a GOOD cookie!  ;oD

These are not terribly pumpkin-y, btw, for those who are not pumpkin fans.  They are akin to a spice cookie, with chocolate added for good measure.  Very substantial.

Very good...The texture was cake-like as others have said, but that's the same as any other pumpkin cookie I've eaten so I really liked the texture. It could have tasted more pumpkin-y, but again, probably similar to other pumpkin cookies. I guess that's why in stores they usually are frosted. They did not spread at all so feel free to put them close together on the cookie sheet

Overall alright cookie. Didn't really have that much actual flavor though. I think next time I'll add more cinnamon and upp the chocolate chips.

My family loved these cookies and they were very easy to make.  I added the full bag of chocolate chips the first time I made them.  The second time I took out the chocolate chips and added pecans and frosted them with Cream Chesse frosting....FABULOUS!!

I substituted the chocolate chips with cinnamon chips (I can only find these around the holidays) and the cookies were DELICIOUS!

I made it EXACTLY like the recipe said (well, I used fresh pumpkin puree instead of canned) and it was absolutely PERFECT!  Delicious and wonderful and didn't need anything extra!

Warning!  This recipe makes A LOT of cookies!  These were very good and easy to make, but I may try them with double the amount of pumpkin next time because the pumpkin taste is extremely subtle.  The nice thing is that they do not spread, so the cookies stay pretty true to the size they are when you put them on the cookie sheet.

Thisis an amazing recipe. I pureed my own pumpkin and have some left over in the freezer for future batches. The only change I made was I used about 1 1/4C of chocolate chunks instead of 1C chocolate chips. It's what I had on hand and I felt it needed a bit more. These are AMAZING!!! So moist, they are almost a bread consistancy. Everyone that eats them tell me that they are like biting into heaven. Thanks for the great recipe Diane, this one is going in my recipe book.

This is a new Fall Family Favorite!   I did make one addition as I thought it needed something!  So...I use an ice cream scoop to get the right size...BIG!  Then cool cookies on racks and when cool...slice them in half and add a layer of cream cheese frosting (I just use canned).  They look so pretty when finished and great for gift giving!  Have fun with this one!  YUM!

I've tried to find a good chocolate chip pumpkin cookie recipes for a while now and these are absolutely amazing! They are a melt in your mouth cookie! Loved em!

very yum - however like all things I modified it to my tastes, added a little extra margarine, an extra egg (I like my cookies fluffy), cinnamon, nutmeg, and put in 1 cup of milk choco and 1/2 cup of dark choco chunks.

I followed this recipe exactly and they were delicious- makes alot!

My friends and family loved these cookies! I double the chocolate chips though! I would recomend that, otherwise they are a little cakey.

Very good, but I like it better with extra chocolate chips!

I should have known from other reviews that I wouldn't like these... they are VERY cakey (I prefer flatter, chewier, crispier cookies), but I thought I could "fix" them by slightly altering the recipe.  I used half butter half shortening, and half white half brown sugar, but I don't think that made a difference.  They are very puffy and kept whatever shape they were put on the pan--they don't spread at all (my first batch came out in little balls because I used a cookie scoop, after that I tried flattening them a bit before putting them in the oven).  I added extra cinnamon and nutmeg as previous reviewers suggested, but they still tasted bland to me.  The only good thing about them was the chocolate chips!  If you like cake-like cookies you'll probably like these, but they just weren't for me.

Awesome Cookies!! I did switch the butter for the shortening, and they tasted great! A great way to spice up normal chocolate chip cookies.

These were easy to prepare and a big hit with co-workers and my family.

chocolate chip pumpkin cookies

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 35 minutes

Servings: 7

Author : Diane

Ingredients

Instructions

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