Saturday, October 6, 2012

Pumpkin Chocolate Chip Cookies

I’m happy to report that fall baking has commenced in my kitchen! There’s just something extra special about baking in the fall as well as around the holidays. With all the lovely seasonal ingredients you get to use such as pumpkin, cinnamon, nutmeg, ginger, and cloves (this recipe has ‘em all, btw), baking takes on an even warmer aromatic experience. And as bakers we all know that by the time your done baking your treats, not only does your kitchen take on these aromas, but so do you. And that’s perfectly fine with me as I don’t really mind smelling like cinnamon, nutmeg, and vanilla. Ah, the signature scent of a baker, right? ;)

I had bought a can of Libby’s Pumpkin for a recipe that I didn’t end up making and I of course just couldn’t resist finding another use for it a.s.a.p.. But what to make?…I mean on Pinterest you can only find like, oh say thousands of pumpkin recipes. There’s pumpkin pie, pumpkin bars, pumpkin cake, pumpkin cookies, pumpkin roll, pumpkin donuts, even pumpkin ice cream sandwiches! And I don’t know about you but I tend to have an incurable case of indecisiveness if given too many choices.

But I had the itch to make something with pumpkin and chocolate so when I saw these cookies on Pinterest I just knew, that was it. And I was ready to bake my pumpkin lovin’ heart out.

Pumpkin Chocolate Chip Cookies -


(Recipe found @

These cookies are the taste of fall, let me tell ya! They are so light and chewy… and I’m told healthy (hmm, wonder if that still applies after your 3rd one in a row ;)).

First, start out by mixing your dry ingredients together; including all the lovely spices that will make it seem like fall is having a party in your mouth…mhmm, ignore that lame description. But really, just do something for me… take a whiff of each spice as you put it in; your cinnamon, nutmeg, ginger, and cloves. Then mix it all together! You have to savor the scents of the season, after all. :)


Mix your eggs and sugar together till smooth and light in color; then stir in the pumpkin. And watch as the whole mixture surrenders to the beautiful orange hue.



Stir in the dry ingredients and last but certainly not least, add the chocolate chips! Always the best part. Drop your cookies by 1/4 cup measurements and bake!



The pumpkin with the warm flavors of the spices, and chocolate chips is the perfect fall taste combo. Really pumpkin and chocolate were just meant to be. The texture of these cookies are almost like a cross between a cookie and a cake. They’re not cakey though just really light, airy, and soft.



If your looking for a great pumpkin recipe to bake on a breezy fall day, give these lovelies a try! :)


2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon soda

1/2 teaspoon salt

2 teaspoon ground cinnamon

1/2 teaspoon powdered ginger

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

2 eggs

1 cup sugar

1/2 cup canola or corn oil

1 cup canned pumpkin

1 teaspoon vanilla extract

1 cup chocolate chips, or any chip you like


Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.

Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.

Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

Dust the cooled cookies lightly with powdered sugar, if desired. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

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