Pumpkin is one of my favorite flavors and one of the yummiest “baking smells.” I don’t know how long ago I found this recipe in a Taste of Home magazine but it’s been in my recipe box for long enough to become a family favorite. These soft cake-like cookies have been enjoyed at many of our fall and winter holidays. If you’ve never tried pumpkin and chocolate together, you are in for a serious treat!
I shared some of these with my sister and nephew this week and my sister texted me to say, “these cookies are ‘da bomb’, you need to do a blog post !” I couldn’t agree more, Heidi so here it is. I’m kicking myself because as I write this blog post, I am traveling to the Black Hills and I FORGOT THESE COOKIES AT HOME. What was I thinking?? Oh, and the house is locked up like Fort Knox so don’t even think about raiding my cookie jar.
I sprinkled the cookies with cute little chocolate vermacelli I bought while I was on my annual sister’s trip last year. I’d never seen such tiny little chocolate sprinkles–it was one of my best finds that year! Like a kid in a candy store…
If you enjoy the flavor of chocolate and pumpkin paired together, we also enjoy the Pumpkin Chocolate Chip Muffins from Taste of Home. I often bake them in mini loaf pans at Christmas time and give them as gifts.
One time, I turned pumpkin chocolate chip cookies into cookie sandwiches with marshmallow maple creme. Scrumptious? Yes. But my family wasn’t happy with me breaking tradition.
Pumpkin Chocolate Chip Cookies
Pumpkin Chip Cookies
- 1½ cups unsalted butter, softened to room temp (3 sticks)
- 2 cups brown sugar
- 1 cup sugar
- 15 oz pure pumpkin, NOT pumpkin pie mix
- 1 egg, large
- 1 teaspoon pure vanilla extract
- 4 cups all-purpose flour
- 2 cups quick-cooking oats
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
- Heat oven to 350°F. Line cookie sheets with parchment paper.
- In a large bowl, cream butter and sugars.
- Beat in the egg, pumpkin and vanilla.
- In a large bowl, combine the flour, oats, baking soda, cinnamon and salt; gradually add to creamed mixture. Stir in the chocolate chips.
- Drop scoops 2 inches apart on baking sheets, 12 per cookie sheet.
- Bake for 12-17 minutes or until lightly browned. Remove to wire racks to cool.
All text and images © Staci Mergenthal • Random Sweets