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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!
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I have a recipe quite similar to this, but instead of chocolate chips, raisins instead with a brown sugar glaze on top. I think both are equally delicious! Thanks for sharing :)
Making these now!! They smell delicious!!!!
Made these last night with white chocolate chips….yummy!
Really a tablespoon of vanilla? Is that a lot? I keep seeing other recipes call for a teaspoon. Please advice.
I looked up a conversion for the extract and the paste, It said that they should be the same. If you use one tbsp of paste, it still equals one tbsp of extract. Hope this helps.
These are wonderful. Thanks :)
Did you find that a tablespoon of vanilla was too much?
Pumpkin and chocolate chips are good any day. I had half a can of pumpkin left from making pancakes a couple of days ago-not wanting to throw it out I stumbled upon this recipe cut it in half and all is well. Delicious!
Mmmmmmm I just made these and they're SO good! My kids are going to love them, thanks!!
I made these cookies two days ago for a dinner party. They are delicious! I can't stop eating them.
I just made these and they were fantastic! I am not a baker by any means so I needed a simple recipe. Thank you so much!