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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 seriously divine. And I share your obsession with Libby – think I'll make these this week with the kids! Thank you!
These sound yummy. I can't wait to try these.
Pumpkin prices may be on the rise this year since the crop in some of the highest producing states was frosted early. Might be good to stock up. :-)
I love the color of the cookies. This is the true taste of autumn. Can't wait to try this recipe!
Jackie at PhamFatale.com
I've been up to my elbows in pumpkin for hours today. Started with Pumpkin Butterscotch Cookies and thought I'd try these w/ the leftover pumpkin. Disaster! The cookies never really flattened – looked like cookie balls. At 14 minutes still weren't cooked through, and too cinnamon-y for my liking. Oh well…moving on.
There's something about using chocolate chips, when you add it to the batter or dough…I always feel like a queen scattering gold coins ;)
I've got them in the oven right now. :) The batter looks gorgeous and I cannnnn't wait to try them!
These sound delicious! You can't beat the pumpkin/chocolate combo…two of my faves!
I just made some and ate three-quarters of the batch. I may look a little jaundiced this week, I dunno.
This is a fantastic idea, mixing pumpkin with chocolate chip cookies. I can't wait to try them, but I just want to know how much vanilla extract to use if I don't have any vanilla paste, because a tablespoon of extract seems like a lot… thanks!
OMG! I’ve been dying to try those,
it look look delicious, thanks!