I’m Not Allowed at Thanksgiving Without Pumpkin Chocolate Chip Cookies
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.
Sweet wishes,
Pumpkin Chocolate Chip Cookies
Ingredients
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
Instructions
- 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.
Nutrition
All text and images © Staci Mergenthal • Random Sweets
BTW you should probably ship me some goodies…for research purposes. To see a) how the hold up in triple digit heat, b) if the product stays intact and ships well and C) to see if you still know how to bake. I expect that I will need several shipments in order to get an accurate sampling for the results. Also–I will not charge you for this research, think of it as payment for me showing up to work late every morning in the summer. 🙂
These cookies sound delicious!
They truly are wonderful Michelle! Have you tried pumpkin and chocolate together?