The BEST pumpkin chocolate chip cookies


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In honor of national cookie day I decided to post a quick recipe for you guys. I wasn’t planning on posting this one, since Thanksgiving is over… but I have gotten several requests for it. I made them on Thanksgiving and my family said they were THE BEST pumpkin chocolate chip cookies out there. I’ll let you be the judge. ;) They are definitely my new favorite.

The BEST pumpkin chocolate chip cookies


  • 1 cup canned pumpkin
  • 1 egg
  • 1/2 cup vegetable oil
  • 1 cup white sugar
  • 2 cups flour
  • 2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp milk
  • 1 TB vanilla
  • 1 11oz bag chocolate chips


1. Combine pumpkin, sugar, vegetable oil, and egg in a large bowl. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and mix well. Stir for about one minute.
2. Add vanilla and chocolate chips and stir until combined.
3. Line baking sheet with parchment paper. Drop cookies on by the spoonful. Bake at 350 for 10-12 minutes.


Looking for more cookie recipes? Here are a few of my favorite:

White chocolate raisinet cookies

White chocolate butterscotch cookies

Rolo cookies

Thanks for reading. Come back soon! :)

more by Jamielyn »

Jamielyn Nye

Creative director and founder of I Heart Naptime. Jamielyn aspires to reach women, get their creative juices flowing, and to genuinely inspire. When she’s not creating, Jamielyn loves to chase her three little monkeys and snuggle up on the couch with her man.

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  1. Amanda posted on December 4, 2012 at 8:30 pm (#

    It lists white sugar twice. Is one supposed to be brown sugar?

    • Jamielyn posted on December 4, 2012 at 8:39 pm (#

      Just one cup white sugar. No brown sugar. Thanks for catching that. :) Enjoy!

  2. Mary posted on December 4, 2012 at 8:32 pm (#

    I can’t wait to make these cookies!
    I have a can of pumpkin and all the other
    ingredients! Thanks for the great recipe!
    Pinned! Cheers!

    • Jamielyn posted on December 4, 2012 at 11:09 pm (#

      You’ll have to let me know how you like them! They are yummy! Have a great week!

  3. Loretta | A Finn In The Kitchen posted on December 5, 2012 at 7:44 am (#

    Yum! I love pumpkin chocolate chip cookies!

  4. Dina posted on December 7, 2012 at 9:21 am (#

    Love pumpkin and chocolate together! I am so baking those over the weekend. Thanks for the recipe!

  5. crystal weatherwax posted on January 3, 2013 at 12:37 am (#

    just wondering if the vegetable oil to be substituted with baby applesauce or if these are already soft cookies

    • Jamielyn posted on January 3, 2013 at 8:39 am (#

      Hey Crystal! I haven’t tried it, but I have in other recipes and it worked great! Give it a try

  6. Lacey posted on September 2, 2013 at 10:42 pm (#

    I made these today. They are definitely THE BEST! Our whole family devoured them! This recipe will be kept close at hand in our house.

    • Jamielyn posted on September 3, 2013 at 3:48 pm (#

      I’m glad your family loved them as much as mine does! I am so happy fall is here so I can make lots of pumpkin recipes! :)

  7. Ashley Davidson posted on September 3, 2013 at 10:49 pm (#

    Just needed to let you know that these are absolutely perfect! I doubled the recipe so I could just use a whole 15 oz. can of pumpkin and have plenty of cookies to give away. They were a super hit to kick off the almost-autumn season!

    • Jamielyn posted on September 6, 2013 at 1:10 pm (#

      I am so glad you loved them, pumpkin chocolate chip cookies are my weakness! Thanks for your nice comment Ashley! xo

  8. Alana posted on September 5, 2013 at 5:01 pm (#

    This is ALMOST a recipe I’ve held onto since I was in kindergarden (I’m 35 now) and we made them in class. One difference is that my recipe has old fashioned rolled oats added. They really are delicious but it is definitely an either love or hate thing (from my experience) as not everyone likes pumpkin. My daughter always begs me to make them and at least with the pumpkin she is getting more nutrition than a regular cookie, granola bar, or cereal!

    • Jamielyn posted on September 6, 2013 at 12:56 pm (#

      How fun that you have made them since kindergarden! Old fashioned oats would be really yummy, I’ll have to give that a try next time! Thanks for commenting Alana! :)

  9. Theresa posted on September 5, 2013 at 7:03 pm (#

    Thanks for sharing this recipe – my family loves them!!

    • Jamielyn posted on September 6, 2013 at 12:55 pm (#

      My family loves them too…I am so happy we can make them now!:)

  10. Stephanie posted on September 10, 2013 at 8:27 pm (#

    I just made these cookies today! They are so delicious! I doubled the recipe and they turned out great! They weren’t what I thought they would be because I thought it would be more like the ones my grandmother makes, but I find them both delicious!

    • Jamielyn posted on September 16, 2013 at 1:36 pm (#

      Glad you enjoyed the recipe Stephanie…pumpkin chocolate chip cookies are my favorite! :)

      • Stephanie posted on September 17, 2013 at 9:29 am (#

        I do think everyone needs to know that these cookies do need to sit for about a day for the pumpkin to soak in and settle. They became orange and amazing the day after baking.

      • Jamielyn posted on September 17, 2013 at 5:20 pm (#

        Good to know! I will have to try letting them sit next time…they are usually gone before the next day when I bring them somewhere! ;)

      • Stephanie posted on September 18, 2013 at 3:42 pm (#

        Yeah when I had originally baked them were basically regular cookie color. Then I let them sit in a closed container over night and they were nice and orange the next morning. MUCH better tasting then right out of the oven. (I thought anyways)

  11. Amy posted on September 13, 2013 at 3:13 pm (#

    OMG these are delicious. Now if I can just manage to not eat all of them myself before my boys come home from school…

    • Jamielyn posted on September 16, 2013 at 1:21 pm (#

      Haha…this happens to me every time I make them! Yum! :)

  12. Maree posted on September 16, 2013 at 10:53 pm (#

    Can mashed pumpkin be substituted for the tinned pumpkin? This recipe looks fantastic…!

    • Jamielyn posted on September 17, 2013 at 5:24 pm (#

      I haven’t tried it, but I think it would work great! Fresh pumpkin does have more water than canned pumpkin though, so be prepared for moister cookies! You’ll have to let me know how it works out if you try it! :)

  13. Sabrina Brown posted on September 25, 2013 at 8:01 pm (#

    How many cookies will this make on average? Sounds amazing!

    • Jamielyn posted on October 8, 2013 at 1:56 pm (#

      It will make about 2-3 dozen depending on how much cookie dough you use for each cookie. :)

  14. Kelly posted on September 27, 2013 at 4:01 pm (#

    OMGosh!!!! These were SO yummy!!!! The only substitution I made was coconut oil for the veg oil, since I do not use any veg oil in my baking. I was thinking apple sauce would have worked. But I was out. But these were perfect!! I made them for my daughters prek & everyone loved them!! The only bad thing about them is I could not stop eating them!!! So I had to give the rest away!!! They are that good!!! Thanks for the recipe!!!!!:)

    • Jamielyn posted on October 2, 2013 at 4:42 pm (#

      Thank you so much for your comment Kelly! These are my favorite pumpkin cookies, so I am glad everyone loved them! :)

  15. Saadia posted on September 28, 2013 at 3:22 pm (#

    These cookies are amazingly delicious! Even my husband who is not a fan of pumpkin couldn’t stop eating them. I followed the recipe exactly but added 1/2 cup of walnuts. Simply delicious and easy to make.

    • Jamielyn posted on October 2, 2013 at 4:36 pm (#

      I’m so glad even your husband loved them! They are my favorite recipe I’ve tried so far. I’ll have to try walnuts some time…thanks for the suggestion!

  16. Jaime posted on October 4, 2013 at 6:28 pm (#

    Holy goodness! These are amazing! Just tried them for the first time – super yum. My aunt told me she tried them and accidentally put in one whole can of pumpkin instead of just one cup. She was extremely happy with it though, as they turned out fantastic – but a bit more cake-like. I tried it her way – used an entire can of pumpkin. She’s right, they are more cake-like and almost taste like, well, pumpkin pie! :) Not too moist though – so it wasn’t like uncooked dough. Just pure deliciousness! Everyone who tried ’em loves them. Thank you, thank you, thank you and happy Fall! :)

    • Jamielyn posted on October 8, 2013 at 1:11 pm (#

      I am so glad you liked the cookies! Yum…adding a little more pumpkin would be delicious! Thanks for your comment Jaime!

  17. Michelle posted on October 11, 2013 at 1:44 am (#

    We made these tonight and they were incredible!!! Seriously the best pumpkin chocolate chip recipe out there! Thanks for the recipe Jamie! :)

    • Jamielyn posted on October 11, 2013 at 12:29 pm (#

      These are my weakness! Thanks for your comment Michelle! :)

  18. Kristen posted on October 13, 2013 at 11:33 am (#

    These cookies are so delicious! I just baked a double batch so I could use the entire can of pumpkin. I was able to make a little more than 6 dozen cookies. I didn’t expect them to be so cake-like! Thank you for the recipe! :)

    • Jamielyn posted on October 18, 2013 at 3:38 pm (#

      I’m glad you enjoyed them Kristen! They definitely are my families favorite pumpkin chocolate chip cookies! They are always gone so fast in my house. :)

  19. Stephanie Cabrera Bellido posted on October 30, 2013 at 12:28 am (#

    Hi :) I’m kinda dissapointed because my cookies ended up more like biscuits. Is the cookie supposed to be crunchy or cakelike and dense? I would really appreciate the help :D

    • Jamielyn posted on November 4, 2013 at 1:03 pm (#

      These cookies are supposed to turn out really soft and moist. I’m sorry they didn’t turn out as well for you! Maybe next time try adding a little less flour, since everyone measures flour differently!

    • Tammy posted on November 19, 2013 at 6:04 pm (#

      When I overcooked a batch – they were more biscuit-like. Try reducing your time. It worked for me :)

  20. Tiffany posted on October 30, 2013 at 9:22 pm (#

    Yummy! I’ve made them twice now and everybody loves them. Thanks for sharing!

    • Jamielyn posted on October 31, 2013 at 1:46 pm (#

      I’m so glad you have loved them! I need to make some again soon, they are so yummy!

  21. Carla posted on November 16, 2013 at 12:52 pm (#

    Just made these – so delicious! Thank you for a great recipe

  22. Tammy posted on November 19, 2013 at 6:03 pm (#

    I just made a double batch of these yummy cookies! Thank you for sharing! I made a few tweaks from the original because I can’t ever seem to leave things well-enough-alone… I substituted Pumpkin Pie Spice for the cinnamon – because, I don’t know – it seemed like a good idea – and it is yum! However, I felt like they were not quite sweet enough (this is coming from a girl that ate Oreo’s for lunch today) – so I topped the cooled cookies with a powdered sugar/milk/almond extract glaze. That just pushed these over the top for me. I prefer the added sweetness of the glaze. Anyway- I will try them with cinnamon next time, and maybe some of those flavored chocolate chips that are available this time of year… The possibilities are endless! Thanks again for sharing :) **Don’t overbake! I forgot to set the timer – and they are really dry if you cook them too long. 10 minutes was perfect in my oven.

    • Jamielyn posted on November 20, 2013 at 12:15 pm (#

      Yum, that glaze sounds amazing…thanks for sharing! There definitely are so many possibilities with pumpkin chocolate chip cookies! Thanks for your comment Tammy!

  23. Name posted on November 22, 2013 at 8:55 am (#

    I have a quick question, my one year old can’t have regular chocolate chips so would subbing cocoa nibs work? I’ve never used them I only know they’re unsweetened!

    • Jamielyn posted on November 22, 2013 at 4:36 pm (#

      I’ve never tried using cocoa nibs either, but you should definitely give them a try and let us know how it goes! :)

  24. BrooklynCookie posted on November 25, 2013 at 10:06 pm (#

    Hey! Has anyone refrigerated the dough and made them the next day? Sometimes it takes too much time to make 3 consecutive dozen in one night…

  25. Day posted on November 26, 2013 at 11:43 am (#

    Hi, is it okay if I top this with cream cheese? Will that change the cookie or anything? And can I use fresh pumpkin instead of canned pumpkin because we don’t have those over here? I think I remember reading you said that it would have more moisture, is there a way that I can decrease the moisture? Or do I have to decrease the amount of liquid used in the recipe? Thank you very much.

    • Jamielyn posted on November 26, 2013 at 11:58 am (#

      A cream cheese frosting would taste yummy on top! Yes, if you use fresh pumpkin I would try to drain some of the liquid out by using a paper towel since real pumpkin is a lot more wet than canned pumpkin. Hope that helps! :)

  26. Tony posted on November 27, 2013 at 10:12 pm (#

    Great cookies, thanks! Wife and I just made them. We accidentally bought jumbo choc chips… Not a problem ;)

    I don’t see a Google Plus share button. Consider adding it.


    • Jamielyn posted on December 4, 2013 at 12:35 pm (#

      Thanks for your comment Tony, I will definitely look into it! I’m glad you and your wife enjoyed the cookies! Yum, these would be amazing with jumbo chocolate chips!

  27. Meredith posted on November 28, 2013 at 12:33 pm (#

    Hello. I was wondering if it’s okay to replace chocolate chips with butterscotch chips? That’s all I got right now. Would the taste be completely different? Is it going to be any sweeter or anything? I would love to know what you think of it, thank you.

    • Jamielyn posted on December 2, 2013 at 4:25 pm (#

      Replacing it with butterscotch chips would probably be fine if you like them with pumpkin! I prefer chocolate chips though! :)

  28. Christina posted on December 14, 2013 at 12:07 am (#

    I have to be honest, I didn’t love these. Really good flavour, but they were more spongey/cakey than I expected. I prefer a chewier cookie. Maybe I’d prefer them without the baking powder?

  29. hua posted on January 3, 2014 at 5:05 pm (#

    hi. jamielyn. thank you for sharing the recipe. i tried it. it is easy to make and keeps well. best wishes for the new year.

    • Jamielyn posted on January 8, 2014 at 3:20 pm (#

      I’m glad you liked it, it is definitely one of our favorite pumpkin cookies!

  30. julieran posted on August 25, 2014 at 8:07 pm (#


    These cookies are so highly addictive. I used coconut oil instead of veg oil and less chocolate chips. I also used a combination of quinoa flour and chocolate protein power. This recipe is SO versatile, which is greatly appreciated.

    Thank you for sharing! This recipe is a keeper :)

    • Jamielyn posted on September 11, 2014 at 12:52 am (#

      Thanks for sharing your substitutions to make it a little healthier! I’m glad you liked the recipe! :)

  31. amy s posted on September 2, 2014 at 10:43 am (#

    I just made these for a party this past weekend – OH MY GOSH! so many incredible compliments and i ate three before even leaving the house! These are getting made again, and again, and again this season!! 

    • Jamielyn posted on September 18, 2014 at 12:40 am (#

      Thank you Amy! I’m so glad they were a hit. We make them all the time during the fall!

  32. michelle posted on September 4, 2014 at 10:15 pm (#

    How many cookies does this recipe make?

    • Jamielyn posted on September 20, 2014 at 10:24 pm (#

      It will make about 2-3 dozen depending on how much cookie dough you use for each cookie. :)

  33. Liz Dovey posted on September 6, 2014 at 4:14 pm (#

    These look lovely! I have a can of pumpkin puree in the cupboard which I bought last year when Aldi (UK)  had an ‘American week’. I never knew what to do with it. Now I have a plan! X

    • Jamielyn posted on September 20, 2014 at 10:33 pm (#

      I hope you enjoy these Liz! This is definitely one of my favorite pumpkin recipes!

  34. Melissa posted on September 12, 2014 at 9:04 pm (#

    I can honestly say, these were by far the BEST pumpkin chocolate chip cookies I’ve ever had! Everyone loved them! Thank you so much for this recipe :) I will definitely make these several times this holiday season! 

    Best wishes, 

    • Jamielyn posted on September 20, 2014 at 11:12 pm (#

      Thanks so much for your comment Melissa! I am SO glad everyone loved them. :)

  35. Claire posted on September 14, 2014 at 8:40 pm (#

    OMG i accidentally used a whole can of pumpkin instead of just one cup…just realized..waiting for them to come out of the oven now..

    • Jamielyn posted on September 20, 2014 at 11:18 pm (#

      Hope they still turned out yummy Claire! :)

  36. Julie posted on September 21, 2014 at 6:36 pm (#

    Ever tried to use coconut oil instead of veggie?

    • Jamielyn posted on September 22, 2014 at 12:33 pm (#

      Hi Julie! I’ve never tried it in this recipe, but if you have tried substituting in other cookies, go for it! :)

  37. Katie posted on September 26, 2014 at 11:00 am (#

    I just took these out of the oven and I think I already ate a dozen of them! They are so good! I love the thickness of them. Soft but not gooey! I also topped them off with a little cinnamon before I threw them in the oven! Awesome! And my whole house smells like cinnamon and pumpkin! 

    • Jamielyn posted on September 27, 2014 at 1:49 pm (#

      I’m so glad you liked them Katie! They are my favorite. :)

  38. Melissa posted on October 4, 2014 at 7:32 pm (#

    These turned out super cakey….not my kind of cookie. The flavors were great, but the texture was terrible!

    • Jamielyn posted on October 5, 2014 at 12:57 am (#

      Hi Melissa! That’s so odd, these cookies usually turn out really soft and moist. I over baked a batch once and they were a little cakey, so maybe try reducing the time and a little less flour. :)

  39. Sacha posted on October 6, 2014 at 9:24 pm (#

    i just made these. They were amazing! I made a few substitutions to make them more healthy but they are absolutely delicious! Thank you!

    • Jamielyn posted on October 8, 2014 at 12:19 am (#

      I’m so glad you enjoyed these! Thanks for your comment. :)

  40. amanda posted on October 8, 2014 at 3:37 pm (#

    I’ve been making these since last fall and they have to be the most requested dessert ever – family, friends and coworkers have all requested these! I actually substitute applesauce for the oil and they’re still amazing (and just a little bit healthier). Thanks for the recipe!

    • Jamielyn posted on October 10, 2014 at 12:38 am (#

      Thanks for your comment Amanda, it made my day! I am so glad everyone has loved this recipe…it is definitely a family favorite. Thanks for sharing your substitute, I will have to make them with applesauce next time!

  41. Eliana posted on October 13, 2014 at 10:00 am (#

    These were incredible.  Like others I doubled the recipe to use a whole can of pumpkin.  I subbed applesauce for half the oil and used half the sugar and they were still outrageously good.  Might try even less sugar next time.  Thank you.

    • Jamielyn posted on October 16, 2014 at 12:50 am (#

      I’m so glad you loved them Eliana! This is one of my all time favorite pumpkin recipes! :)

  42. Lori Winslow posted on October 15, 2014 at 10:40 am (#

    My family, friends and co-workers all love this recipe.  I have made it several times already and they don’t last until the next day.

    Super easy to make and taste fantastic.

    • Jamielyn posted on October 27, 2014 at 7:54 pm (#

      I’m so glad they all loved it! Thanks for your comment Lori! :)

  43. Karina posted on October 28, 2014 at 4:50 pm (#

    Best cookies ever! I just add ground ginger, nutmeg and cloves.. :) thank you for the recipe :)

    • Jamielyn posted on October 29, 2014 at 1:13 am (#

      Thanks Karina! Mmmm sounds delicious! :)

  44. Lisa posted on October 29, 2014 at 7:37 pm (#

    I made these cookies a couple weeks ago, & they were great! Do you think they will taste & texture will be the same if I refrigerate the dough overnight (I won’t have time to make & bake the cookies on the same night, since I will be making so many!)?

    • Jamielyn posted on November 19, 2014 at 4:49 pm (#

      I’ve made the cookies the next day and they still turned out good! It changed the texture a little bit, but not much! :)

  45. Alison posted on October 30, 2014 at 1:59 am (#

    what does “1 TB vanilla” refer to?   Is it 1 tablespoon of vanilla extract?
    thank you

    • Jamielyn posted on November 19, 2014 at 4:52 pm (#

      Yes, 1 tablespoon of vanilla extract! :)

  46. Sammi posted on November 7, 2014 at 8:59 pm (#

    I can’t wait to make these! Anything pumpkin and chocolate…I’m in! 

    • Jamielyn posted on November 14, 2014 at 12:01 am (#

      Hope you enjoy them Sammi, they are amazing! :)

  47. Ashleigh posted on November 9, 2014 at 6:22 pm (#

    These truly are the best!! I can’t count how many times I’ve made these now.  My husband requests them whenever I say the word “cookies.” Thanks for the delicious recipe! 

    • Jamielyn posted on November 19, 2014 at 6:20 pm (#

      I’m so glad you love these! Thanks for commenting Ashleigh!! :)

  48. jessica posted on February 10, 2015 at 1:44 pm (#

    Thanks for the recipe! I made these today and they were really good! I even subbed the oil with unsweetened applesauce and only used 2/3 cup of sugar.

    • Jamielyn posted on February 24, 2015 at 10:29 pm (#

      I’m so glad you liked them! They are one of my favorite pumpkin recipes!

  49. Claudia posted on February 11, 2015 at 3:14 pm (#

    i have made these three times, and getting ready to make them a fourth. I get raves about them. Thanks for sharing this.

    I didn’t have choc chips last time, so I substituted white choc and I picked up some Andes Mint pieces on sale so I used a partial bag of those. The mint is great.

    • Jamielyn posted on March 9, 2015 at 6:50 pm (#

      I’m so glad these cookies have turned out so well for you! Thanks for your nice comment Claudia. :)

  50. Annie posted on August 22, 2015 at 1:26 pm (#

    These were delicious! I added a cup of chopped pecans, and I tried to follow other commenter’s advice about letting them sit for a day, but I’m afraid I failed! Only two or three saw the light of day, they were just too good!

  51. Della Collins posted on September 3, 2015 at 7:03 pm (#

    This is the recipe that I have used for over 30 years-and it is the only one that I will use!  I  have success with doubling, tripling, and even quadrupling!  

  52. Monica posted on September 20, 2015 at 1:43 pm (#

    Has anyone ever froze these.? Would love to make them for a wedding.

  53. Amy posted on September 27, 2015 at 10:13 pm (#

    These cookies were delicious and easy to make!  I sprinkled a little brown sugar on top of mine as they baked for extra crunch!

  54. Marie posted on October 11, 2015 at 4:27 pm (#

    I made these with a flax egg and substituted applesauce for the oil. They were fantastic! Thanks for sharing the recipe.

  55. Anne posted on October 16, 2015 at 9:39 am (#

    Made these and wow!  
    I used coconut oil (softened) in stead of vegetable oil and I only had 3/4 cup of homemade butternut puree. 
    Got just over two dozens of quite big cookies out of it, not the worlds prettiest but so good.

  56. LaVena VanFleet posted on October 20, 2015 at 4:36 pm (#

    Loved this recipe!!! 
    I wanted to do something special for my husband for all the work that he does daily. All he sacrifices for his family :) 

    My husband doesn’t really care for chocolate chips, but he loves pumpkin and he loves snicker doodles. 
    So I made these cookies without chocolate chips. Once I placed them on the cookie sheet, I sprinkled cinnamon/sugar mix over them! They are delicious!!!!!! 

    Thanks for the recipe. 

  57. Sam posted on November 1, 2015 at 8:04 pm (#

    Just made a batch of these. Only yielded two dozen. Will have to double next time. Cookies are soft and very yummy! Added half a teaspoon of nutmeg and cloves to my batch. Will add more next time. Not sure I noticed a big difference. Thanks for the great recipe! 

  58. Liz posted on November 3, 2015 at 7:08 pm (#

    Made these for my students– they LOVED them! Delicious recipe! 

  59. Stephanie posted on November 26, 2015 at 1:03 pm (#

    Jamielyn! These cookies are fabulous. I love the flavor and subbing the vegetable oil for coconut really added to the flavor profile (it’s all I had on hand and I wasn’t brave enough to go to the store at this hour on Thanksgiving ;) 

    Question for you: 
    While they are super delicious, mine didn’t end up being as cake-like as pictured. I fact they were super flat. I even added subbed in 1/2 cup of cake flour so I could get them to be extra cake-like, but no dice.  Is the milk the only leavening activator? Would a teaspoon of vinegar work instead?

    I’ll experiment more and let you know :) Cheers!

    • Community posted on November 27, 2015 at 9:12 am (#

      The baking powder and baking soda should have helped them rise and not be flat. Perhaps those didn’t get added?

  60. Mike posted on November 30, 2015 at 7:55 pm (#

    Lady you come up with the most amazing recipes, soon as I saw this Pumpkin chocolate I thought 
    I’ve got to make that.
    You mention white sugar, what’s the difference and advantages between using white v brown?
    Thank you for the inspirations you create.

    • I Heart Naptime posted on December 1, 2015 at 7:23 am (#

      In the US, “what sugar” is processed, granulated sugar. It’s our standard sugar for most things, especially baking. “Brown sugar” is white sugar with molasses added in, it adds great depth of flavor in cookies but can make some recipes too heavy and wet. To make your own brown sugar, add two tablespoons molasses to one cup of white sugar and mix well. Happy baking!

  61. Molly collins posted on December 5, 2015 at 1:44 pm (#

    What size can of pumpkin do you use Large (29oz) or the smaller one ?

    • I Heart Naptime posted on December 5, 2015 at 3:37 pm (#

      The 15 ounce can. :)

  62. Crystal posted on August 10, 2016 at 6:05 pm (#

    These are my husbands favorite! I always know when he had a rough two weeks at work because he will always ask for these. We make them all year long. And this is the closest to his moms recipe that I can find. 

  63. Olivia posted on September 14, 2016 at 10:42 am (#

    Hi, I’d to make these for my fourth period class as a demonstration (the class is public speaking).  I was wondering if I could dissolve the baking soda in water instead, because I think the milk would go bad if I left it in my locker for a few hours.  Do you think I could dissolve it in water?

    • I Heart Naptime posted on September 14, 2016 at 11:46 am (#

      Since it’s only a teaspoon, I would think it would be ok. Good luck on your demonstration – sounds fun! Hope you get an A!