Pumpkin Chocolate Chip Cookies


There is one thing for sure, I crave Pumpkin Cookies as soon as October rolls around.  This year, in an effort to help my waistline, I managed to refrain from baking any until today.  Pretty good huh?  It was tough.  Anyway, I have been making these cookies since I was a wee farmgirl, ok I lived in the city, but I was an aspiring farmgirl.  They are cakey, gooey with chocolate and just down right DELISH!  Now the trick will be to see how many hours they will last until I need to whip up another batch!  You should make some today – and bring me a few!  I’m sure mine will be gone lickety split!

Cream the butter and sugar together.  
Add in your egg.

Refrain from eating the sugar butter.

Beat to incorporate the egg.
Mix your dry ingredients together in another bowl with a whisk.

Alternate the spiced flour with the pumpkin puree
Coming together now.

Don’t be fooled by that pretty exterior – this is not the kind of cookie dough you want to eat!  Eeek!  Much better cooked!

Add a cup of chocolate chips.

Eat a few.

Toss a few extra in the bowl.

Eat a few more.

Hide the rest of the bag somewhere where the kids won’t find it.
Add a teaspoon of vanilla goodness
Use an ice cream scooper to make your cookies all the same size

Or be daring and use a spoon to drop them.  Your choice.

Taste matters more than looks and no one will be standing there with a tiny measuring tape making sure they’re all the same size.  They’ll be too busy gobbling them up.

Pumpkin Chocolate Chips Cookies
1/2 c unsalted butter, room temperature
1 1/2 c white sugar
1 egg
2 1/2 c all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp salt
1 small can pumpkin puree
1 c chocolate chips
1 tsp vanilla
1/2 c nuts (optional)

1) Preheat oven to 375 degrees.
2) Beat butter and sugar with a mixer.  Add egg and mix well.
3) Whisk together flour, baking powder, baking soda, nutmeg, cinnamon and salt in a small bowl.
4) Alternate spiced flour and pumpkin puree, blending well after each addition.
5) Fold in chocolate chips and vanilla.
6) Drop cookies onto cookie sheet and bake at 375 for 10-14 minutes.
7) Cool on a rack and then savor the delicious goodness.
8) Don’t forget to bring me some.  Or ship them if you live far away, I’ll gladly give you my address.

Makes 2 dozen
4
  • Lexi
    July 29, 2014 at 11:40 am

    I just found your website and these just came out of my oven. Y-U-M! It may be July, but my heart longs for October. Quick question: exactly how much pumpkin is a “small can of pumpkin”? I guesstimated that it was 1 cup (or a little more since I heart pumpkin). They turned out well regardless of the exact amount, but the perfectionist in me really wants to know. 🙂

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  • Heather Scholten
    November 22, 2010 at 9:16 am

    Hi Teresa!!

    They are yummy – and Healthy (wink). This is what my ice cream scoop looks like.

    http://www.usefulthings.com/shop/kitchen&bar/ice-cream-scoop.php

    I have a smaller one too for smaller cookies and they are the CAT’S MEOW!

    Happy Thanksgiving to you too!!!
    ~H

  • Teresa
    November 21, 2010 at 11:17 pm

    Heather!
    These look so YUMMY!
    ANd they are HEALTHY right!
    With the PUMPKIN and all! :o)
    I LOVE sugar~butter!
    And I must get me an ice cream scoop!
    What size do you use?
    Happy Thanksgiving!
    Hugs!
    xo