This post may contain affiliate links. Please read our privacy policy.
I have an obsession with pumpkin in the fall months. This obsession may explain why I have a shelf in my pantry devoted to Libby Canned Pumpkin. Crazy? Maybe. Obsessed? Definitely – but I also like to consider myself a bargain shopper and bought them on sale last winter after the holidays.
I am steadily moving through my plethora of pumpkin and may need to replenish my supply very soon. Crazy pumpkin tendencies aside, I am always on the search for new recipes that use my favorite fall ingredient. I came across this one on allrecipes and was really impressed with the flavor and texture of these cookies.
At first I was a little apprehensive of the chocolate & pumpkin flavor combo, but it turns out the chocolate chips truly compliment the pumpkin. These cookies have an awesome cake-like texture with a bit of chew. They honestly stayed soft for days in a sealed container and really maintained their freshness.
They would be the perfect dessert with a hot cup of tea on a chilly fall evening. I even munched on one for breakfast with my coffee – but honestly what baked good is not scrumptious for breakfast? This is truly a versatile, crowd pleasing cookie and a deliciously addictive recipe for fall! I hope you enjoy these as much as we did.
Thanks for stopping by, have a great day!
Pumpkin Chocolate Chip 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:
1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt.
2. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
3. Add vanilla and chocolate chips.
4. Drop by spoonful on greased cookie sheet and bake at 350°F (175°C) for approximately 10 minutes or until lightly brown and firm. (I baked these at 360°F for 12 minutes)
adapted from allrecipes
All images and text ©Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
[pinit]
These look great! I love the idea of pumpkin cookies. I'm definitely trying these out this weekend.
I'm so glad I have a pantry in my apartment now–I am totally fond of stocking up on things!!
I am actually not a huge fan of the choc/pumpkin combo, but these do look darn good :-)
I love that you have a pumpkin fall obsession,. and I do so love bargin shopping too. these are beautiful cookies…very pretty!!
These look great. I love cakey cookies… and I've been on a pumpkin/chocolate kick lately too! Must try them soon. Thanks for sharing!
I'm glad you have a pumkin obsession because I LOVE pumpkin. These cookies sound delish. Mmmmm, pumpkin an dchocolate.
I just made a batch of my own with almost the same recipe as yours. Check it out…I was able to sub some applesauce for oil to cut down on fat without any effect on taste or texture.
I looove pumpkin cookies, I'm on a pumpkin binge right now and I really want these!
I happen to have about a cup of pumpkin left from my failed pumpkin pie… will give this a shot!
Cheers,
Darell
I don't know what you did to your blog but it is very hard to read now with the background all green and the print right on top of that. :S
This is one of my favorite cookies. I have a "light" recipe that is my current favorite, but I'll be sure to give these a try. P.S. This weekend I tried using fresh pumpkin for the 1st time. I think that if Libby's would pardon you just once to try fresh, you'd really love it!