Pumpkin Chocolate Chip Cookies
Cooking with pumpkin in October is almost instinctive to me. Perhaps the most well known of the squash family, recipe possibilities are endless. This season I’ve made a conscious effort to become better acquainted with pumpkin and I’ve yet to be dissatisfied with any of the attempted recipes.
This particular cookie recipe is a family favourite and I’ve been eating this confection since I was a little girl. A couple of years ago my best friend was getting married in October and we were brain storming sweets recipes for her dessert table. I hadn’t thought about these cookies in years but all of a sudden the memories of eating them at my grandmothers house in New Brunswick came flooding back. To me, that’s the sign of a great recipe. They’ve been a staple in my kitchen (and my best friends) ever since.
They’re more of a cakey cookie, which I love. And directly from the oven the warm, soft, somewhat chewy texture won’t disappoint. Even better, they stay so soft and yummy for days.
I’m incredibly excited to share this recipe today, as it’s one near and dear to my heart. Enjoy!
To see more photos check out the slideshow below
What you’ll need (yields between 36-40 cookies)
1-½ cups mashed pumpkin (You can purée your own but to make things easy I buy it canned at the grocery store. Be sure to buy mashed pumpkin though, not pumpkin pie filling)
2 eggs beaten
¾ cup vegetable oil
1 tsp. vanilla
1 ½ tsp. milk
1-½ cups white sugar
3 cups flour
3 tsp. baking powder
1 ½ tsp. cinnamon
1 ½ tsp. baking soda
1 tsp. salt
1 pkg. semi-sweet chocolate chips
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In large bowl, measure dry ingredients and lightly toss mixing them together.
- In large bowl, measure wet ingredients and mix thoroughly.
- Add liquid ingredients to dry ingredients and mix thoroughly.
- Stir in chocolate chips. (Use as many or as few as you wish. My husband loves chocolate so I use almost an entire small back of semi-sweet chips)
- Drop onto lined cookie sheets. (I drop a heaping tablespoon sized portion)
- Bake for 10-15 minutes.
- Cool on wire racks until you can’t keep your hands away!
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