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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!
[pinit]
I just made these and they turned out amazing! I am usually pretty terrible at baking but these were impossible to get wrong! Thanks sooooo much for the recipe!
Jnv-
I’m so glad the recipe worked for you. Thanks for visiting.
-Jamie
I made these with some brown sugar subbed for some of the white sugar and dark chocolate chips! Awesome!
Dee-
I am glad the recipe worked for you. Thanks for visiting.
-Jamie
Just made these because I lost my pumpkin chocolate chip cookie recipe. Definate cinnamon flavor blends well with the pumpkin and choc chips. I think next time I will reduce the amount of chocolate chips though to 1 1/2 cups. I made mine with home canned pumpkin.
Hi Dawn, I am glad that you liked the recipe and how wonderful that you can your own pumpkin! Thanks for stopping by.
-Jamie
A great recipe I can’t wait to try out. It looks incredible. I love Pumpkin and those adventurous enough to use it! I wish more would.
I came up with my own version of a Pumpkin Chocolate Chip Cooks. While different from your own, I think mine is a unique take on the dish. I’m new to the Food Blog scene and would love some feedback from a pro like you. Check out my recipe if have time.
http://persnicketypanhandler.blogspot.com/2013/11/pumpkin-chocolate-chip-cookies.html
Just made these as my very first from-scratch cookies, and they came out AMAZING. Light and fluffy, and with just the right amount of sweetness. A million thanks (for the recipe and the baking confidence)!!
Hi, i was just wondering, if make it with homemade puree, how much should i put it? is one cup okay?
Iris, one cup of homemade puree should be fine.
– Jamie
This is my new go-to recipe for pumpkin chocolate chip cookies! I love how cake-like they are and also that they’re not too sweet. They remind me of a cross between a cupcake and a scone. I usually sub in mini chocolate chips because they aren’t as messy.
Teresa-
Thanks so much! It’s great to hear that you enjoy the recipe! Have a great day!
-Jamie
I’m trying these cookies out tonight and can’t wait they look amazing… I live in CO do I need to make any changes for high altitude?
Jan-
I have read that raising the temperature and lowering the baking time of the recipe may be a needed adjustment. I have attached a helpful link from Quaker Oats to help with this issue. I hope this helps and good luck!
http://www.quakeroats.com/cooking-and-recipes/content/baking-101/welcome-to-baking-101/high-altitude-baking.aspx
-Jamie