Erin's Pumpkin Chocolate Chip Cookies
photo by JillQH
- Ready In:
- 25mins
- Ingredients:
- 11
- Yields:
-
4 dozen
ingredients
- 1 cup sugar
- 1⁄2 cup shortening
- 1 (14 ounce) can pumpkin puree (not pumpkin pie mix)
- 1 egg (beaten)
- 1 teaspoon baking soda
- 1 teaspoon milk
- 2 cups flour
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips
directions
- Preheat oven to 375 degrees.
- In a large mixing bowl, cream together sugar and shortening.
- Add pumpkin and egg and mix again.
- In a small mixing bowl combine flour, baking powder and cinnamon.
- In a condiment bowl or small cup, dissolve baking soda into milk.
- Add baking soda mixture to dry ingredients and blend.
- Slowly add dry ingredients into the wet, add vanilla, and mix well.
- Fold in chocolate chips.
- Drop by heaping teaspoons onto cookie sheet.
- I line the sheet with parchment paper.
- Bake for 8-10 minutes until slightly golden around bottom edges.
- This makes a small batch (I am guessing about 4 dozen) I often double the recipe with no problem!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
When I first tried these warm out of the oven, I was going to give them 4 stars, but after eating them one day later, I give them 5 stars! The flavors come out more the 2nd day. I thought they weren't sweet enough and didn't have enough spice when they were freshly baked, but now I think they are perfect. They are very moist soft cake-like cookies that are not too sweet and have a light pumpkin flavor. To me, they are semi-healthy because they don't use very much shortening or sugar. These are perfect for fall, thank you for posting these!
-
These cookies are super easy to make. I was surprised (even after everyone else's comments) at how light and fluffy these cookies were. They truly are like muffin tops rather than cookies. They hold shape while baking, which I wasn't expecting either (which was quite nice). They aren't super sweet, so I may decide to make a little powdered sugar/water drizzle over the top for a decorative glaze, just to add some depth to the flavor.
-
I think these should be renamed Pumpkin Chocolate Chip Mini Cakes. They are really good, but the texture reminds me more of a cake than a cookie, which is great. I made a few changes...I used whole wheat flour instead of regular, added a little bit of nutmeg (not sure how much...I just sprinkled some in), and I added and extra teaspoon of vanilla. I didn't line my cookis sheet with parchment paper since I didn't have any. I also ended up cooking each batch for 12 - 14 minutes. They don't have an overwhelming pumpkin flavor, but you can taste it and they are really good. I will definately make them again. Great for Halloween since the cookie is orangish and then you have black chocolate chips! Yum! Thanks :)
-
I made these as part of Pick a Chef 2005. The whole family loved these and it was a great way to sneak some extra veggies into the kids ;) These cookies stayed very moist even a few days after baking them. I froze the leftovers and they will make perfect additions to the kids lunch boxes, thanks for sharing :)
Tweaks
-
I think these should be renamed Pumpkin Chocolate Chip Mini Cakes. They are really good, but the texture reminds me more of a cake than a cookie, which is great. I made a few changes...I used whole wheat flour instead of regular, added a little bit of nutmeg (not sure how much...I just sprinkled some in), and I added and extra teaspoon of vanilla. I didn't line my cookis sheet with parchment paper since I didn't have any. I also ended up cooking each batch for 12 - 14 minutes. They don't have an overwhelming pumpkin flavor, but you can taste it and they are really good. I will definately make them again. Great for Halloween since the cookie is orangish and then you have black chocolate chips! Yum! Thanks :)