Comments on: Super Soft Pumpkin Chocolate Chip Cookies

By: Eileen

Eileen — Mon, 12 Dec 2011 02:44:50 +0000

OK, a friend just brought these to our holiday potluck and they were amazing. However, she used milk chocolate, white chocolate and butterscotch chips. Best use of pumpkin, ever.

By: Heaven feels like Pumpkin Soup « Que Sera Sara?

Heaven feels like Pumpkin Soup « Que Sera Sara? — Tue, 29 Nov 2011 13:39:01 +0000

[...] I had half a tin of pumpkin left in the fridge because I made these for Thanksgiving. They are utterly [...]

By: jenny

jenny — Wed, 23 Nov 2011 17:47:12 +0000

What’s the yield for this recipe?

By: Lisa

Lisa — Tue, 22 Nov 2011 17:25:06 +0000

Just made these for a pre-Thanksgiving treat and they are literally my new favorite cookie! I could eat the entire batch for myself right now… I might make them a bit smaller next time, just so I can have more to go around :)

By: 3 things for your manic monday «

3 things for your manic monday « — Mon, 21 Nov 2011 15:40:50 +0000

[...] Last night I made these to bribe some folks at work this morning. (It [...]

By: Pumpkin, Millet, and Chocolate Muffins — Joy the Baker

Pumpkin, Millet, and Chocolate Muffins — Joy the Baker — Mon, 31 Oct 2011 06:37:07 +0000

[...] you’ll recall, the Banana Millet Bread was pretty stellar, and these Soft Pumpkin Cookies are bonkers [...]

By: Pumpkin! « O'Donohoes

Pumpkin! « O'Donohoes — Fri, 28 Oct 2011 16:39:59 +0000

[...] Chocolate Chip Pumpkin Cookies [...]

By: Pumpkin Maple Chocolate Chip Bars – La Petite Baker

Pumpkin Maple Chocolate Chip Bars – La Petite Baker — Thu, 27 Oct 2011 21:09:18 +0000

[...] Adapted from here [...]

By: Alaina

Alaina — Thu, 27 Oct 2011 17:53:54 +0000

Fantastic. They’re like little clouds of deliciousness! I’m going to need to stock up on pumpkin now so I can make pumpkin baked goods throughout the year, I see absolutely nothing wrong with that :) I used walnut oil (which I use a lot–that or hazelnut oil–while baking) and added a bit of cardamom and allspice but kept the overall spice amount at 1.5 teaspoons (ok, they were heaping :) Also, I threw some chopped pecans in there, and after I made them I was worried they would be wrong for the light texture of the cookie, but they’re still good!

Joy, I love your blog!!! Thanks for coming up with all this wonderfulness, I want to make every recipe in here!

By: True

True — Tue, 25 Oct 2011 21:56:51 +0000

Hey Jen, for a vegan option you could substitute the 2 eggs for flax eggs. ( 2tbsp ground flax+6tbsp water for 2 eggs)
To make these a bit healthier instead of 2 cups of all purpose flour, do 1 cup all purpose and 1 cup whole wheat pastry flour and for the oil you could use coconut oil or safflower oil.

Hope this helps :)