Monday, October 20, 2008

Pumpkin Chocolate Chip Cookies

I love these cookies. I discovered the recipe last year after receiving about 3 pie pumpkins from our csa. These cookies are not the bright orange color as you see at the store but they taste so much better. I found the recipe here:
The recipe mentions keeping the cookies cold. While it might not be necessary I find they taste better when cold. However others in my family do not agree. I use 1 cup fresh roasted pie pumpkin for the canned pumpkin.
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
Add vanilla, chocolate chips and nuts.
Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

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  1. I love pumpkin cookies!! Have you tried the super easy cake mix pumpkin cookies?

  2. No mainly because I don't buy cake mix anymore. But I've been tempted to a few times just to give them a try.


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