• Cooking Time: 10-12
  • Servings: 3.5 - 4 dozen
  • Preparation Time: 25


I got this recipe from a friend a few years ago when I voiced not having enough pumpkin recipes for the fall. I love these cookies and make them a few times during the fall/winter seasons. I use Reynolds parchment paper to make clean up a breeze, between work school and my family I don't have time to scrap and clean my cookie sheet. I use the parchment paper and it says me so much time!


  • 1/2 cup butter
  • 1 1/2 cup sugar
  • 1 egg
  • 1 can pumpkin puree
  • 1 tsp vanilla
  • 2 1/2 cup flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1 cup chocolate chips


  • Cream butter & sugar until light & fluffy. Beat in egg, pumpkin, and vanilla. In a seperate bowl mix & sift flour, baking powder, baking soda, nutmeg, and cinnamon. Add to cream mixture, mix well. Add in chips and mix.
  • Take two cookie sheets and put down Reynolds Parchment Paper to cover the entire sheet. Spoon out in teaspoon size and bake at 350 or 10-12 mins until lightly brown. Remove to cool. Makes 3 1/2 - 4 dozen cookies.

Categories: Cookies 

Author Credit: friend

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