Once it starts to turn cool and fall makes its appearance, pumpkin begins calling to me. For about three or four years now, I have been making these Pumpkin Chocolate Chip Cookies that, for me, are synonymous with the beginning of fall. They are so soft and cakey, a little cinnamonny, and of course there’s that little bit of chocolate for a combination that is oh-so delicious withe the subtle pumpkin flavor. For the Seinfeld lovers out there, they remind me of muffin tops…the good kind, not the spill over the top of your waistband kind.
This is a recipe that comes from Tim’s family, and I’m so glad they shared it with me. Every fall, I would have to ask his cousin, Amy, for the recipe again, because I could never seem to locate it. For my bridal shower, Tim’s Aunt Susan and cousins Amy and Alissa gave me a book full of hand written recipes from Tim’s maternal grandmother’s side, and this was included. So now I’ll always have it, along with many other treasured recipes.
Maybe it’s just me looking for an excuse to make these cookies, but I like to make them to share with others – someone who has done us a favor, a get-together, or even to make a long day of meetings at work a little more bearable.
Celebrate fall and give them a try!
Pumpkin Chocolate Chip Cookies
- 1 cup mashed/pureed pumpkin (not pumpkin pie filling)
- 1 cup sugar
- 1/2 cup vegetable or canola oil
- 1 tsp. milk
- 1 tsp. vanilla
- 1 egg
- 2 cups flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 package of mini chocolate chips
Preheat oven to 375 degrees.
In a large bowl, whisk together pumpkin, sugar, oil, egg, milk, and vanilla until well combined. In another large bowl, whisk together dry ingredients to break up any lumps. Combine the wet ingredients with the dry ingredients and mix until incorporated. Stir in chocolate chips. Drop by tablespoonfulls on an ungreased cookie sheet. Bake 8-10 minutes.
These are phenomenal right out of the oven!