Pumpkin Chocolate Chip Cookies
September 21, 2007 by Heather R.
Filed under Chocolate, Chocolate Pictures, Chocolate Recipes
These are probably one of my top three favorite cookies. My daughters’ teachers request them all the time and I’m happy to oblige!
It’s important to move them to a wire rack after you’ve let them cool a bit because the bottom will stay somewhat soft. They also don’t “stack” well, so if you store your cookies in a storage bag or cookie jar make sure you put a sheet of parchment or even aluminum foil between layers.
Pumpkin Chocolate Chip Cookies
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups chocolate chips (milk or semi-sweet)
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line with parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. It’ll look really funky at this point but have faith.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes (17 minutes works about perfectly for me), or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for two minutes. Take the cookies off with a spatula and cool them on wire racks.
Now those look good. Very good. Pumpkin and chocolate together is a good thing.
Yum! I think I’ll make these to give relatives during Thanksgiving. I was glad to see that they don’t include fresh pumpkin…de-seeding a pumpkin is just too much work for a chocolate fix :o)
By the way, when do we get to see the recipes for your other two favorite cookies?
Oh, those just look horrid…..now what did I do with my shopping list…need to add a few things
These look great Heather! Love the chocolate pumpkin combo. Have filed this recipe away to try at some point this week. Was just given a bunch of pumpkins the other day and am going to puree’ them and roast more seeds, make these cookies and more!
My friends and I tried this recipe yesterday. FABULOUS! I love all the spices. I’ll be posting a link to your blog and photos of our cookies this weekend on my blog to spread the word—-or cookie love! Thanks for a great recipe!
your recipe is the BOMB !!!!!!!!!!!!!!!!!!!!!
I’m so glad you like it! It’s been one of my favorites for years and I make them constantly this time of year.
Can I add chopped nuts to these?
Layla - definitely! I’ve made them with chopped walnuts (not too finely chopped) and they’re fantastic!
Mmmmmm…
I came across this just by typing “chocolate chip cookies” on google images. When I read PUMPKIN CHOCOLATE CHIP COOKIES, I just had to click on the link.
They look so yummy, I have to make them sometime! ♥
these are a winner in my book..
my kids love them
Oooooh. Yum.
Have you ever made a double batch and frozen the dough? I am thinking of doing that, but am unsure if it will work with the pumpkin.
Hi Kristie! I haven’t, but if you do then stop by and let me know how it went!
GREAT WITH WHITE CHOCOLATE CHIPS!!! I decided to double the batch so it was 1 can of libbys pumpkin puree (just 1 oz. under). It turned out great. I split the dough in half and made 1 with semisweet chunks and 1 with white chocolate. They were amazing!
Every time I make a pumpkin lantern, or roast meat with pumpkin, I also roast the pumpkin seeds. They are great source of goodness (heaps of zink) and they taste nice too. All these seeds need is just a simple quick wash and on any old pizza tray they get done to golden color pretty fast.
Roasted Pumpkin seeds also make an outstanding vinaigrette. Crush them in a food processor or mortar and pestle and combine them with vinegar, oil, honey, dijon mustard, shallots, and either mint or tarragon. I’d recommend using a lighter vinegar such as sherry, banyuls, or champagne as something like balsamic would be too overpowering. This would probably taste really good with Haggi’s Pumpkin and Fennel salad.
good … lovin it!!!!!! lol thank you for puttin this up!!!!! <3