Pumpkin Chip Cookies – a soft and delicious cookie, rich with pumpkin, cinnamon and chocolate. Betcha can’t eat just one!
I am a sucker for pumpkin recipes! Pumpkin pie, pumpkin dip, pumpkin bread, pumpkin muffins. There’s something so warm and comforting about the rich, warm taste of pumpkin, especially in fall and winter. I’m also a sucker for chocolate, but I until I was given this pumpkin chocolate chip cookie recipe I’d never thought of combining the two flavours. Pumpkin and chocolate? It sounded so odd. A young lad we know convinced us that pumpkin chocolate chip cookies were the “best cookies ever” though, so I gave them a try using his mother’s recipe.
Oh. my. goodness. me. Suffice it to say, pumpkin chip cookies have been a favourite in our home ever since. I’ve been making them for years now. My family loves them, my daycare kids love them, my kids’ friends love them, and the neighbours go nuts for them too. I always make a double batch and send a plateful to a few of the families on our street.
Most people around here have never heard of pumpkin chip cookies. They’re very popular in the maritimes I guess, and that’s where this young guy that we know is from. They’ve quickly become quite well known in my circles though! I hope you’ll give these cookies a try! I’ll bet pumpkin-chocolate chip will be a new favourite combo at your house too!
Feel free to double the batch. I always do because they go so quickly!
The photos in this post show a double batch.
Pumpkin Chocolate Chip Cookie Recipe – single batch:
(makes approx 2.5 dozen)
- 1 c. pumpkin purée
- 3/4 c sugar
- 1/2 c oil (I use canola)
- 1 egg
- 2 c all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp milk
- 1 c chocolate chips
- 1 tsp vanilla
- In a large bowl, stir together pumpkin purée, sugar, oil and eggs. Stir until well mixed.
- Add flour, baking powder & soda, cinnamon, salt, stirring until well mixed.
- Stir in vanilla and milk.
- Stir in chocolate chips.
- Drop by heaping teaspoonful onto your cookie sheet or baking stone. You can place them fairly close together because they don’t spread. They just puff up.
Bake at 375 degrees for 10-12 minutes. I use a baking stone for all of my cookie baking, and these are generally done after 10 minutes on the stone.
Now, pour yourself a coffee or a cold glass of milk! Mmmmmm, Mmmmm… Just try to stop at one! 🙂
For more cookie recipes, check out my:
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