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I have an obsession with pumpkin in the fall months. This obsession may explain why I have a shelf in my pantry devoted to Libby Canned Pumpkin. Crazy? Maybe. Obsessed? Definitely – but I also like to consider myself a bargain shopper and bought them on sale last winter after the holidays.

I am steadily moving through my plethora of pumpkin and may need to replenish my supply very soon. Crazy pumpkin tendencies aside, I am always on the search for new recipes that use my favorite fall ingredient. I came across this one on allrecipes and was really impressed with the flavor and texture of these cookies.

At first I was a little apprehensive of the chocolate & pumpkin flavor combo, but it turns out the chocolate chips truly compliment the pumpkin. These cookies have an awesome cake-like texture with a bit of chew. They honestly stayed soft for days in a sealed container and really maintained their freshness.

They would be the perfect dessert with a hot cup of tea on a chilly fall evening. I even munched on one for breakfast with my coffee – but honestly what baked good is not scrumptious for breakfast? This is truly a versatile, crowd pleasing cookie and a deliciously addictive recipe for fall! I hope you enjoy these as much as we did.

Thanks for stopping by, have a great day!


Pumpkin Chocolate Chip Cookies

Ingredients:

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla paste (extract will work just fine)
2 cups semisweet chocolate chips

Directions:

1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt.

2. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.

3. Add vanilla and chocolate chips.

4. Drop by spoonful on greased cookie sheet and bake at 350°F (175°C) for approximately 10 minutes or until lightly brown and firm. (I baked these at 360°F for 12 minutes)

adapted from allrecipes

All images and text ©

Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!


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94 Comments

  1. bakmammorna says:

    wow- you have so many great recipes!! the cookies lookes wonderful!

  2. Trish says:

    I love cake cookies too. These will be a winner to be sure. And your photography is quite incredible! Great shot!

  3. Eliana says:

    I love cakey cookies!!! These look super yummy.

  4. Ingrid says:

    A whole shelf, Jamie? Wow! LOL!

    I've seen these and wondered about chocolate with pumpkin. They look good.
    ~ingrid

  5. Monica H says:

    I love pupkin and chocolate. These look so perfect for breakfast :-)

  6. Michelle says:

    These look really yummy. I will have to make these. I love all the pumpkin recipes this time of year.

  7. Cancemini4 says:

    You're so lucky you've stocked up on pumpkin! I just wrote a post about how there seems to be a shortage in my area–and just in time for Thanksgiving :(

  8. sherri says:

    This is the second recipe for this I have come across- I'm making them.

  9. The Food Librarian says:

    Yummy! Can't wait to try these!

  10. Bethie says:

    Thank you for this recipe. My family ate everyone of them. My husband loved them with coffee. Yours looks much prettier than mine did.