Ladies and gents, I wore a peacoat with a scarf this morning, and almost contemplated putting a beanie on. I’m not kidding. Fall is officially here with its gorgeous skies and copper trees. I couldn’t be happier and I”m sure you can guess why!
Baking season, baby. And how do I kick off the start to the official baking season? With pumpkin. Obviously.
Nothing is better than a delicious, soft pumpkin cookie studded with chocolate chips. NOTHING.
Ok maybe a pumpkin spice latte to accompany it but that would come at a close second.
Unlike regular chocolate chip cookies, a pumpkin chocolate chip cookie is like a mini cake. The pumpkin adds moisture and a spongey texture, which might sound weird but remember, cakes have that spongey texture too. With hints of cinnamon, it’s like fall in cookie form! Making this recipe was ridiculously easy, and I did it without a mixer so the cleanup was slim-to-nil. The cookie dough was moist but firm and didn’t spread when baked so make sure you shape the dough to the size you want.
My fall challenge for you is to try these cookies out while enjoying a pumpkin spice latte as you are sitting outside in the park. FALL TO THE MAX!
I’m a little too excited, apologies.
Pumpkin Chocolate Chip Cookies
Adapted from AllRecipes via My Baking Addiction
Yields 16 large 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:
Combine pumpkin, sugar, vegetable oil, and egg.
In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt.
Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
Add vanilla and chocolate chips.
Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm. (I baked these at 360 degrees for 12 minutes)
Let cookies cool for 10 minutes, then transfer to wire rack.
When wrapped tightly with plastic wrap or stored in an airtight container, the cookies last for 5 days.
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+ - 10 comments
Colleen - i’ve seen these everywhere and i’ve been dying to make them. just need to go pick up some chocolate chips. and yes, i wore my first scarf this morning, too. fall has officially come to nyc.
aboyce18 - Yes, please make them! They are sooooo good and the best way to celebrate a fall afternoon (or morning)!
Lindsay_NYC - It’s still hot in Beirut! And almost impossible to find canned pumpkin :( Still hoping to spot a can in the import section of some fancy grocery store. I’ll pay good money!
cindy - Fall to the MAX is right! I love fall too and I even made pumpkin cookies yesterday! These look great and I definitely agree that they should be enjoyed with a pumpkin spice latte!
aboyce18 - If it wasn’t so expensive I’d mail some to you!
Jacqui MacNeill (Escents Aromatherapy Essential Oils) - This looks absolutely delicious! A great recipe for the fall. Can’t wait to try it! Thanks for sharing. :)
paul - I just made pumpkin chocolate chip muffins yesterday! And this looks absolutely amazing! Adding to my list of recipes to try right now…
Patricia - I just found this and how timely. After a long day at work my boyfriend greeted me when I got home with a warm slice of pumpkin chocolate chip bread. Tis the season!
SS {Curries and Cakes} - I made these cookies! and blogged about them! and they were so delicious they disappeared in two days…..and now I wish I had more. thanks so much for sharing :D
aboyce18 - So glad you enjoyed them!