Tuesday, October 20, 2009

Pumpkin Chocolate Chip Cookies

This time of year my thoughts turn to apples, pumpkin and cinnamon. Fall is such a great time to bake! A few years ago I came across this recipe for Pumpkin Chocolate Chip cookies and instantly fell in love with them. They have all the pumpkiny goodness of fall, yet are easy to make like a regular chocolate chip cookie. It doesn't hurt that they are delicious.

As I mentioned, they are made much like a chocolate chip cookie. Combine all the dry ingredients, Cream the butter and sugars, add the egg and vanilla, then incorporate the dry ingredients and pumpkin. Don't forget to add the chocolate chips (and nuts if you'd like...toasted pecans would be divine!!) What you get is a dough that is slightly more moist than your traditional chocolate chip cookie dough. 

The next step is to put the dough on the cookies sheet and bake them off. As I've suggested before, use a small ice cream scoop, or in my case, a melon baller. This allows the cookies to be even in size and shape for the best cooking experience (for the cookies of course!). The recipe calls for a lightly greased cookie sheet, but I've never had any problem just popping them onto my silpat without any greasing.

These cookies will come out 7-10 minute later all ooey and gooey and delicious! I would warn you to get your fill before sharing! HA! These always go quickly when I make them and get rave reviews. The combo of pumpkin, oats and chocolate is just too good!

Happy Fall everyone! May your kitchens be full of seasonal goodness, love, joy and laughter!

Recipe: Pumpkin Chocolate Chip Cookies
2 cups flour

1 cup oatmeal
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup butter (softened)
1 cup firmly packed brown sugar
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 cup solid pack pumpkin (from the can)
2 cups chocolate chips (this can vary, depending on how much you like chocolate chips)

In one bowl, combine flour, oats, baking soda, cinnamon, and salt. In a separate bowl, cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla, and mix well. Add dry ingredients and pumpkin, alternating between the two, starting and ending with the flour mixture. Mix well. Stir in chocolate chips. Drop spoonfuls of dough onto lightly greased cookie sheets. Cook 7 to10 minutes in 350 degree oven. Keep checking bottoms, as they cook quickly.

Enjoy with Love,


  1. These look YUUUUUMMMMMY! Any leftovers???

    Since I'm not a huge chocolate fiend, I'd be interested in trying this recipe without the chocolate chip, and maybe with a little nutmeg and ginger to add to the pumpkin pie flavor.

  2. Danielle-
    That would be good...maybe even add in some chopped crystallized ginger for extra pop.