Dec 17, 2010
Hillary

Pumpkin Chocolate Chip Cookies

Pumpkin chocolate chip cookies!

This past weekend my mom, sister and I did our annual christmas cookie baking marathon. We made a ridiculous amount of cookies and every single kind is fantastic…if I do say so myself! I’m going to share those over the next few days leading up to Christmas but in the mean time I had to share these bites of delight!

I was very hesitant when I first made these. I am not a huge fan of pumpkin I guess you could say. For instance, I have a sweet tooth for sure but if someone offered me pumpkin pie I would say no thank you. However, I made these cookies and quickly found myself trying to find any pumpkin recipe I could get my hands on: pumpkin muffins, pumpkin cheese cake, etc. etc. For those that love pumpkin cookies these are for you; for those that don’t, these are for you to be become a converted pumpkin fan like me! I think the other thing I love about these cookies is that are soft and cakey! My favorite kind of cookie!

Here is what you’ll need:

Ingredients:

(Adapted from Everybody Likes Sandwiches. Made a little over 48 small cookies.)

  • 1/2 cup canola oil
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon cardamom
  • sprinkle of nutmeg
  • 2 cups all purpose flour
  • 3/4-1 cup semi-sweet chocolate chips

(Preheat the oven to 325.) The batter for these cookies is just like any other cookie I make: start with the wet ingredients and combine with the dry. To start, mix together the canola oil and sugar. Once this is nicely combined, add in your eggs one at a time and mix completely. Add the pumpkin puree and vanilla and give everything one last mix.

That’s all your wet ingredients and you can now move on to your dry ingredients. Some people like to combine the dry ingredients in a separate bowl and then add them slowly to the wet ingredients. I have to admit, sometimes I just don’t want another bowl to clean and am short on time so I add my dry ingredients in a particular order every time and it has never let me down! Start by adding the salt, baking powder and baking soda. Once combined completely, add in the cinnamon, cardamom and sprinkle of nutmeg. Be sure to only add the recommended amount of cardamom. It’s very strong and over-measuring could be an overwhelming taste in your cookie! The last dry ingredient to add is your flour. I add a little bit of flour at a time just to make sure the batter is not overwhelmed. The last addition is the chocolate chips!

Pumpkin chocolate chip cookie dough!

How fantastic is the color of this cookie dough! Screams fall/winter doesn’t it!

All that is left is to bake! I didn’t line my cookie sheets with anything nor did I spray them. Go ahead with this step though if you’re worried you’ll have some unruly cookies when they come out of the oven. (Mine were fine.) I used my small cookie scooper and fit about 16 cookies to a sheet. These cookies hold their shape while baking so you can put them closer together than a normal chocolate chip cookie. Bake the cookies for 15-20 minutes, depending on your oven. These cookies don’t necessarily change colors on the edges like regular chocolate chip cookies, but their tops will get hard and you can always stick a toothpick in them if needed.

Pumpkin cookies ready for the oven!

Pumpkin cookies fresh from the oven. Notice the color didn't change as much to indicate that they were done.

Pretty quick and simple and boy does your kitchen smell delicious from all the spices in these cookies! I’ve been on a cinnamon craze this fall and winter and more so than usual. Anything with cinnamon and fall spices in it are just calling my name!

I left these cookies on the smaller size and that was because I was hesitant about the pumpkin and didn’t want an overwhelming bite of pumpkin! You could also add some pecans or walnuts to these if you wanted and another popular combo is pumpkin with butterscotch chips. I stuck with the chocolate chip because the pumpkin and butterscotch just seemed like it would be too sweet for my tastes but for those that love both, I’m sure that would be a wonderful treat! These cookies also stay fresh and moist longer than a regular chocolate chip so a great cookie to share as a gift! I loved them so much I must admit I made a second batch a few days later so as not to waste the pumpkin puree and gave them to my mom and step dad! These cookies have led me to officially say: I like pumpkin! So if you are on the fence about pumpkin or pumpkin is already on your favorite list, definitely make a batch of these cookies and enjoy! For now, that’s pumpkin chocolate chip cookies…in the shell of a nut!

1 Comment

  • I just made these for my family and they are DELICIOUS!!! I was already a pumpkin lover and a chocolate lover, and these cookies are perfect. Thanks for the recipe Hillary, and Merry Christmas!

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