If you like pumpkin and chocolate, you'll love these cake-like pumpkin chocolate chip cookies. Using pumpkin puree also allows you to use less fat than your typical cookie recipe.
You can find tinned or jarred 100% pumpkin puree in some specialty shops. You can also make your own with this recipe.
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Fantastic, followed recipe exactly. Never made cookies before and trying to use up pumpkin. Too nice too waste on the children! - 07 Nov 2013
I really enjoyed these cookies. I made a few changes to make them a little healthier. I substituted the oil with applesauce and used a combination of whole wheat and all-purpose flour. I also added more spices (ground cloves, ginger, and nutmeg). Really yummy. - 17 Oct 2006 (Review from Allrecipes US | Canada)
These cookies are delicious and cake-like! Every fall - it never fails - when the leaves start turning and the weather gets crisp I start getting requests for these cookies - it's crazy! I make a few slight changes and these cookies turn out PERFECTLY! First of all, I add 3 drops of red food coloring to the 'wet ingredient' mixture (to liven up the pumpkin's orange color). Second, I bake the cookies at 365 degrees for 12 minutes instead of 350 degrees for 10 minutes (which, like others have said is not NEAR enough time to allow the cookies to cook through). And thirdly I place the cookies with a medium sized scoop on a greased cookie sheet, then I slam the cookie sheet down on the table a few times to get them to spread out a little (I find the cook more evenly and also look a lot more attractive). These cookies are served best warm straight from the oven or cold straight from the refridgerator - I wouldn't recommend letting them sit on your counter, even if they are in a covered conatainer - the time I did that they got soggy and melted a little from the heat of our wood stove. =) - 02 Nov 2006 (Review from Allrecipes US | Canada)