These are deliciously soft cookies. They are lightly spiced and dotted with chocolate chips and walnuts. They are the perfect treat any time of the day.
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I'm giving this recipe 4 stars because I altered it so much, I'm not sure its fair to give it a 5. I couldn't waste HALF a can of pumpkin, so I doubled it right off the bat, using a 15 ounce can of pumpkin. I ran out of flour, so I used half all-purpose and half whole-wheat flour; I ran out of white sugar, so I used half white sugar and half brown sugar. They turned out wonderful- I would say better than any other recipe I've tried! In the future, I will use the half-wheat/half-brown sugar again. Also, I use more spice than most of the pumpkin cookie recipes call for.. so I added a 1/2 tsp of clove, 1/2 tsp of nutmeg, and 1/2 tsp of allspice in addition to the cinnamon. divine! Way better than store bought. - 04 Oct 2007 (Review from Allrecipes US | Canada)
I cut the vegetable oil down to 1/2 cup and added 1/2 cup unsweetened applesauce. The cookies came out moist, firm yet cakey, and held their shape while baking very nicely. - 30 Nov 2006 (Review from Allrecipes US | Canada)
I was very disappointed by this recipe - not much flavor. I think it could be improved by adding salt and possibly using brown sugar instead of white. - 31 Oct 2006 (Review from Allrecipes US | Canada)