Thursday, November 5, 2009

Pumpkin Chip Cookies

Pumpkin Chip Cookies
A drizzly gray November day means only one thing: perfect baking weather! I had wanted to make these cookies last week, but assumed that the recipe called for butter, which we were out of. How surprised was I to discover that there's no butter in these cookies? While I do love a crisp buttery cookie, it's nice to know that there are options out there. You know, for those times when your inner-cookie monster comes out and starts getting all demanding on you. These are soft, cakey cookies that are super easy to make and should appease most monsters. They would be a great addition to a Hallowe'en party dessert spread. And while it's a little late for that this year, it is still pumpkin season, so no excuses.

I've been wanting to make my own pumpkin purée, but I'm out of freezer space at the moment, and I happened to have a can of pumpkin in the back of the pantry. Have you ever read the info on a can of pumpkin? "Ingredients: Pumpkin". Period. Gotta love that. Now check out the nutrition info. Nothing but major healthy goodness, and lots of it. Pumpkin is an amazing "super-food". Does that mean that these cookies are healthy and good for you? Yep!... well no, not really. If there was a cookie hierarchy of healthfulness though, I think these would score pretty high.

Pumpkin Chip Cookies
Adapted from: Chocolate Chip Pumpkin Cookies at My Baking Addiction

(Makes 5 - 6 dozen cookies)

1-3/4 cups pumpkin purée
2 cups sugar
1 cup oil
2 eggs
4 cups flour
4 tsp baking powder
4 tsp cinnamon
1 tsp salt
2 tsp baking soda
2 tsp milk
2 Tbsp vanilla
3 cups chocolate chips

Preheat oven to 350°. In a large bowl, mix together the pumpkin, sugar, oil and eggs. In another bowl, whisk together the flour, baking powder, cinnamon and salt. Mix the baking soda and milk together and add to the pumpkin mixture. Add the dry mixture to the wet. When combined, stir in the vanilla and then the chocolate chips. Drop by spoonful onto baking sheets and bake for 14 - 18 minutes, rotating pans after 8 minutes or so. Let cookies cool on pans for 10 minutes before transferring them to racks to finish cooling.

Notes: If you don't want so many cookies, make one of the other linked recipes (don't just halve this one). I was trying to use up the whole can of pumpkin purée, which I accomplished. However, by doubling it I was expecting around 32 cookies... not almost 6 dozen. Howdy Neighbor! Just wanted to put that out there, in case, you know, you want to try these. I used my small cookie scoop so they would be equal in size. The dough/batter was pretty gloppy though, so I wasn't really all that precise.

More pumpkin-cookies to try...
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  1. I make pumpkin-chocolate chip cookies every fall. The first batch marks the change in season for me. What a great taste combo. :)

  2. @Val: I always say chocolate goes with just about anything (except mushrooms and broccoli)... but you're right, it's especially great with pumpkin! I only wished I had realized sooner (I've got some catching up to do)!


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