Thursday, October 7th, 2010
pumpkin chocolate chip cookies
About two weeks ago, I dragged a seriously unattractive version of myself to the grocery store on a Saturday night, in search of ginger ale and crackers for dinner thanks to a mild case of food poisoning. As I walked through the produce section those cute little pie pumpkins caught my eye and I thought I’d check the baking aisle for pumpkin puree. Low and behold, there it was. I’ll be honest; I bought five cans.
And then this weekend, we saw some at one of those super-nice Walmarts out in the suburbs, and Ryan instantly grabbed two more. What can I say, we now have that depression mentality when it comes to pumpkin. Or you could call it hoarding. I don’t really care.
I’ve now been through three rounds of pumpkin baking and eaten countless bowls of pumpkin yogurt for breakfast, and we’re only 1 1/2 cans in. The possibility of a “pumpkin coma” has been discussed. And yet, here we are.
These little pumpkin babies are some of the most moist cookies I’ve ever eaten. They have just the right amount of spice with a little punch of chocolate sweetness. They’re soft and cakey and delicious. Oh my yum. I don’t want to talk about how many I’ve eaten.
Pumpkin Chocolate Chip Cookies
Makes about 2 1/2 dozen cookies
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter or margarine, softened
1 cup pumpkin puree
1 egg
1 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1 1/2 cup old-fashioned oats
1/4 teaspoon cloves
1/2 cup semi-sweet chocolate chips
Preheat oven to 400°F. Blend butter, sugars, and egg thoroughly. Add pumpkin and beat gently to combine.
In a separate bowl, whisk together flour, baking soda, and salt, and add to pumpkin fixture. Fold in oats, spices, vanilla, and chocolate chips.
Drop by rounded teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart. Bake for 10 to 12 minutes or until set and slightly browned around the edges. Cool on the cookie sheet for 1 minute before transferring to a wire rack.
yum! i was thinking of baking pumpkin cookies tonight
these cookies would be good with white chocolate or butterscotch chips too 
Those look divine. And I’ll admit; the last time I went to the store, I bought 7 cans of pumpkin. Yep, seven.
I have 1 can of pumpkin opened in the fridge and 2 more in the cupboard. I support pumpkin hoarding.
After reading this, and wondering what I’d like to bake tomorrow (I seem to wake up each morning, asking myself what I’d like to bake on that day – today I baked a loaf of whole wheat bread and cinnamon buns), I’ve now decided – definitely pumpkin cookies…with or without chocolate chips, I’ve still not decided upon yet, but definitely pumpkin cookies. Thanks for sharing this very yummy sounding recipe, as well as the photos of the lovelies, too.
june – let me know how they turn out!
Wow, what delicious-looking cookies. I love chocolate, and these cookies look mouth-watering! I usually stick to these Brownie Cookies. They’re pretty tasty too!
These cookies look amazing!!
Very yummy!! Just made them and they turned out beautifully. Definitely a festive fall cookie. Laura, you’re awesome. I love the whole site and check it frequently!
-Rachel in Seattle
oh rachel – thanks! hope all is well for you in seattle.
Making these right now! Love your Blog!