I love fall because it gives me an excuse to eat pumpkin anything. Even though it’s still 90+ degrees here, I am taking full advantage of the season. Pumpkin spice lattes, pumpkin bread, pumpkin risotto, and these pumpkin chocolate chip cookies. It may not be cold enough yet for pumpkin soup, but I can still get my fix with these cookies.
Pumpkin Chocolate Chip Cookies
Recipe adapted from Le Creme de la Crumb.
½ cup vegetable oil
1 cup pumpkin puree
1 cup sugar
1 teaspoon vanilla
2 cups flour
2 teaspoons cinnamon
½ teaspoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon milk
1 1/2 cups milk or dark chocolate chips (I used half milk chocolate chips and half dark chocolate chunks), divided
In another bowl, mix flour, cinnamon, and pumpkin pie spice until blended.
In a small bowl, mix baking soda and milk until combined.
Mix pumpkin mixture and baking soda/milk mixture until blended. Slowly add flour mixture and stir until combined. Fold in 1 cup of chocolate chips (save 1/2 cup for later). Let dough rest for 15 minutes.
While dough is resting, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Scoop batter onto baking sheet, using about 1 1/2- 2 tablespoons worth of batter for each cookie. Push remaining 1/2 cup of chocolate chips onto the top of the cookies (so they look pretty). Bake for 10-14 minutes.
These Pumpkin Chocolate Chip Cookies are so good. They are fluffy but still dense, almost like pumpkin bread in cookie form. The original recipe called for more chocolate, but I found it to be overwhelming and hard to keep the dough together, so I scaled it back here. I really liked the combination of milk and dark chocolate for these cookies, but if you want a smoother flavor go for all milk chocolate chips. I got almost two dozen cookies out of this recipe and they were pretty big (two or three was a good snack size). These were delicious and since they contain pumpkin and have a bread-like consistency I can almost convince myself they are healthy.
What’s your favorite pumpkin recipe?