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If you like fall and pumpkins and seasonal food, then these cookies have your name written all over them. As I’ve mentioned many times before, dessert isn’t really my thing. But cookies are. I love cookies. Soft and chewy and filled with chocolate chips – cookies are my weakness.
They’re easy and delicious and they make your house smell like a bakery. These pumpkin cookies also take less butter than regular cookies, though not on purpose. The pumpkin just adds enough moisture, so you only have to use one measly stick of butter. A touch of cinnamon adds that subtle fall flavor without overpowering the cookie or competing with the chocolate.
In a word, they’re awesome. They’re perfect for the season. I love them. And you should love them too!
I used Demerara sugar because it has a little bit of molasses flavor, which goes great with pumpkin. You can use regular cane sugar if your prefer.
1/2 cup (1 stick) unsalted butter at room temperature
1 cup Demerara sugar (see note above)
1 egg
1 cup pureed pumpkin (I used canned because it’s less watery)
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. salt
2 tsp. baking powder
2 cups semi-sweet chocolate chips
Preheat your oven to 350° and line a cookie sheet with parchment paper.
In a medium bowl whisk together the flour, baking powder, salt and cinnamon until evenly combined. Set aside.
Cream the butter and sugar in your electric mixer with the paddle attachment (or use a hand mixer, or whisk vigorously by hand). Add the egg, then scrape the sides down and add the pumpkin and vanilla. Mix until incorporated.
Carefully, add the dry ingredients to the wet ones, stirring with the mixer or by hand until your dough forms. Fold in the chocolate chips until evenly distributed throughout the dough.
Use a small spoon to measure out little dough balls onto the prepared cookie sheet. With wet hands, press each dough ball down to form a small disc. Bake for 12 – 13 minutes in the center oven. Because of the pumpkin, you’ll have to bake these a little longer than usual or they’ll be too raw in the middle. They’re done when they begin to just crisp and lightly brown around the edges.
Makes about 3 dozen cookies.
Thanks for the recipe :) I already made a recipe of pumpkin cookies a few years ago and I loved it. But other recipes with pumpkin, it’s not really my thing. I may try your recipe later. I’ll buy a pumpkin for Halloween and I’ll make puree with it :)
These sound amazing! I don’t bake much, but I think I’ll make an exception this weekend to entertain myself on Sunday while my guy is watching football.
Cookies look simply delicious!
I made these tonight for Steph, Matt, Phaedra, Mo, Donny and Howie (ITP ’05 and aught-four represent!). They were AWESOME. Used whole wheat flour, but still a massive hit.
Love the idea of theses cookies!
DELICIOUS.
This were amazing, Mel. I’m going to feature them on my blog this week :)
I was looking for something that could suit as prizes for my halloween lesson tomorrow because my supermarket stopped selling the halloween shaped cookies today (I’m in Japan, although they have some halloween stuff in stores, it’s really just a nod to the fact that it’s celebrated in the West, they don’t so anything) and these should be perfect.
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oooooh. I saw this when you posted it last week, but it wasn’t until this morning that I got an itch to make pumpkin puree to bake with. I just pulled the first dozen out of the oven and so far they’re delicious. I think I’m making them a little too big but oh well!
Beautiful!! Love the pumpkin-chocolate combo. Must try these!
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I tried to do this with margarine… the first batch came out kind of funky, so i added oatmeal, walnuts, ground cloves, nutmeg, fresh ginger, and a heap of brown sugar. Delicious!
Thanks for this cool informations.
Hey, been meaning to make this for a while and today I got the chance. Like others I used wholewheat flour – I also halved the amount of chocolate. Came out absolutely perfect and taste amazing. Not sure if they will last for my workmates tomorrow.
This was really good! It is a bit more cake-like, but we liked that a lot. We made one batch as is, and in the other batch added oatmeal, which made it more cookie-like. Our friends preferred the oatmeal batch so might be worth trying that.
hi! so david and i tripled this recipe (because of the size of the canned pumpkin i bought) and substituted a trader joe’s “pumpkin spice mix”* for the cinnamon and they turned out great! (it made 8 dozen cookies!) definitely cake-like as adam noted above, so on the next batch i’ll add oatmeal ’cause i like a bit more of a cookie texture, too.
* blend of nutmeg, cardamom, cinnamon, clove and lemon zest
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In the picture it looks like there is dried cranberries or cherries in there too. Is there or is that just the chocolate chips?
Alison – They’re just chocolate chips. They do look a little red in the picture for some reason :)
I made these last night to pass out to my neighbors as a holiday gift. They are SO delicious. I added oats as well and doubled the pumpkin so they wouldn’t be dry. They took about 25 mins to bake but they are awesome. I will definitely be adding these to my list of go to holiday recipes :)