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]
I loved these. Everyone loved them! Made them for a party tonight, … and they were a hit. Thank you for the recipe.
I made a batch of these tonight and they turned out great. Though mine weren't as uniformly round as yours look, they were just as thick and didn't spread out!
My dad and I enjoyed these a lot, my mom thought they were too sweet for her taste.
I made these last night and they were a huge hit! Thanks Jaime…these may replace the rasberry bars from a few months ago for my Dad!
I made these a couple of times and they were awesome! Only thing is that they took 25 minutes to cook! Maybe I made them too big… but they were good!
so, I am wondering… if I use bread flour instead and do away with the baking powder, do you think they'll be chewy instead? I like chewy instead of cakey.
i made these tonight & when i tasted the dough i thought "must have done something very wrong." but i continued on & baked them. i tasted them straight out of the oven & thought "ok, these aren't that great." but i went back hours later after they totally cooled and decided i love them! they are very good & so cakey! not sure why they weren't as good warm, but in my opinion, they are way better cool. good recipe, i'll make them every fall!
wow these are dense! yummy though.
I made these recently and they were a big hit! Will make them again tonight probably and most likely take pictures this time :)
I used butterscotch chips instead – I think I may try white cocolate :)
I haven't had pumpkin chocolate chip cookies yet this year. Can't wait to try your recipe!
Love the combo! I have to try this soon!