Fall is the time for all things pumpkin – pies, cake, breads, and even cookies. Today let’s talk about chewy pumpkin cookies with the sweet taste of chocolate.
These babies are irresistible straight from the oven. Use parchment paper on the cookie sheet for easy clean-up. There’s little mess but great taste. Adjust ingredients to fit dietary needs. My sister can’t eat brown chocolate but isn’t allergic to white chocolate (made from cocoa butter). When I bake for her, I use white chocolate chips. If you have a friend or loved one who can’t eat chocolate at all, try using carob chips. It’s similar in taste (no, not as good but it beats going without chocolate). Another substitute would be fruit-juiced sweetened dried cranberries and nuts. Tasty even if you can’t eat chocolate. As always, make it your own.
Pumpkin Cookies With Chocolate Chips
Use organic when available, makes about 48 cookies
Pumpkin Cookies With Chocolate Chips
Ingredients
- 2 1/2 cups flour
- 1/2 cup whole wheat flour
- 1 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup butter softened
- 1 cup white sugar
- 1 cup brown sugar packed
- 2 eggs
- 1 cup canned pumpkin puree
- 1 1/2 tsp vanilla extract
- 10 to 12 oz package chocolate chips (about 1 cup or slightly more)
- optional 1 cup nuts
Instructions
- Preheat the oven to 375 degrees F (190 degrees C)
- In medium bowl combine flours, baking soda, baking powder, salt, cinnamon & nutmeg
- In a large bowl, using hand mixer cream the butter until fluffy
- Add sugars and beat until smooth
- Scrape edges as you mix
- Beat in the eggs one at a time & beat well each time
- Stir in the vanilla & pumpkin puree until well blended
- Add dry mix & stir well to combine
- Mix in the chocolate chips
- Stir in the nuts if desired
- Drop 2 tablespoons of dough about 2 inches apart onto cookie sheets
- Bake 10 to 12 minutes until edges are golden brown
- Remove from oven & cool on sheets for 2 minutes
- Remove from cookie sheet & cool on racks
- Serve or store in layers between wax paper in air-tight container up to 3 days
- Can be frozen for up to 3 months in freezer container
Enjoy!
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Oh these sound delicious. I could easy adapt to make them dairy free. I’ve not heard of pumpkin purée before #mmbc
You can buy it in a can or make your own. Wash and cut pumpkin in half or quarters. Remove seeds and strings. Place face down on baking sheet and bake for about 45 min to an hour depending on size. Let cool. Scoop out pulp from skin. Blend or process in food processor. Voila! You have pumpkin puree. You can freeze homemade puree and use for pies, cakes, cookies, etc.
Fab thank you 😊
you’re welcome!
Thank you
Yummm !! These cookies look like delicious !!
Have a happy new week !
Hello, I love pumpkin. These cookies sound delicious. Happy Monday, enjoy your day and week ahead.
These look delicious and will definitely need to make! I can’t wait to try them.
Maureen
I used to make pumpkin cookies, but we called them splat cakes – probably too much puree. Lost my recipe, so really pleased to see yours. Pinning it for later this month. Thank you. #MMBC
You’re welcome!
These cookies look fabulous!! Thanks for sharing at the What’s for Dinner party – hope to see you next week too. In the mean time, have a fabulous week ahead!
Congratulations! Your post was my feature pick at #WWBlogHop this week. Visit me at https://www.marilynstreats.com on Tuesday evening to see your feature! All hosts choose their own features from the comments left on their blog so be sure to stop by and see your feaure. I invite you to leave more links to be shared and commented upon. Please be sure to leave your link number or post title so we can be sure to visit!
Thanks Marilyn – I’m thrilled to be featured!
Those look delicious!
I think my kids would love these cookies! Pinning this recipe.
thanks for the pin!
YUM!! Thanks so much for linking up at the #UnlimitedMonthlyLinkParty 5. Shared.