by It’s almost pumpkin season finally, so I thought it would be a good time to post my favorite all-time cookie recipe- Pumpkin Chocolate Chip cookies.
About 10-11 years ago, I was looking around the bakery section of our neighborhood grocery store, and one of the employees (who didn’t even work in the bakery section, actually) asked me if I had ever tried their Pumpkin Chocolate Chip cookies. He raved on and on about how wonderful they were, and I thought- gee- how good could a cookie really be? Then he went in the back and asked the baker for a sample for me. Needless to say, a box of those cookies went home with me that day! Kayla and I both loved them. They were SO fluffy, soft, and moist…and had such a great cinnamon pumpkin flavor. I set out on a quest to recreate them, and I managed to come up with something that I think is very close.
Over the years, I’ve made them numerous times to take into the office or school functions, and we also put them in our annual Christmas box…and this is one cookie that everyone always raves about. It’s like a cookie and muffin top all rolled into one. YUM!
Pumpkin Chocolate Chip Cookies
Ingredients
- 1 cup Granulated Sugar
- 1 cup Pumpkin
- ½ cup oil
- 1 Egg
- 2 cups All-Purpose Flour
- ½ tsp Salt
- 1 tsp Cinnamon
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Milk
- 1 cup Chocolate Chips
- ½ cup chopped pecans or chopped walnuts (optional)
Instructions
- Preheat oven to 375 degrees. Lightly grease cookie sheet.
- In a large bowl, blend by hand 1 cup sugar, 1 cup pumpkin, 1/2 cup oil, and 1 egg. (Note- I don't recommend using an electric mixer with this recipe. I tried it once, and I thought it changed the texture of the cookies. It seemed to make them tough).
- In a small bowl, mix together 2 cups flour, 1/2 tsp salt, 1 (generous) tsp cinnamon, 2 tsp baking powder. Sift and add to the wet ingredients. Stir until combined
- Dissolve 1 tsp baking sod in 1 tsp milk and 1 tsp baking powder. Add it to the cookie mixture. Stir to combine.
- Stir in 1 cup of chocolate chips (and 1/2 cup nuts, if using)
- Drop dough by teaspoonfuls onto the grease cookie sheet.
- Bake 10-12 minutes. Be careful not to overcook. The cookies should be soft and moist.
Notes
- I usually use Canola oil in this recipe, but any type of oil should be okay (i.e. melted coconut oil, etc)
- I don’t usually keep dairy based milk in the house, so I usually use a non-dairy milk or creamer.
- I don’t usually add nuts to these cookies- personally, I think it takes away from the soft, fluffy texture of this particular cookie to have crunchy nuts in them.
