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Pumpkin Chocolate Chip Cookies

Silly me bought a mondo can of pumpkin to make last week’s Pumpkin Praline Pie. So needless to say I had a lot leftover, and who’s to throw out perfectly good pumpkin?

So I found this little gem of a recipe. Let’s just say that I have two more mondo cans of pumpkin waiting in the pantry, destined for more of these cookies.

There is something about the texture of these that is wonderful. They are lighter and fluffier than any cookie I’ve had before. The pumpkin flavor is subtle, not overpowering, and divine when combined with chocolate.

If you’re a pumpkin lover, you HAVE to make these cookies. Even if you’re not a pumpkin lover, after these, you just might become one!

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

Makes about 5 dozen. Recipe from Food Network.

Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) chocolate chips
Nonstick cooking spray or parchment paper

Directions
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

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10 CommentsLeave a Comment →

  1. 1
    Posted On November 3, 2007 at 3:18 pm

    Yum. I wonder how these would be if you swapped the chocolate for something seasonal, like dried cranberries? Hmmmm.

    Reply

  2. 2
    Posted On November 3, 2007 at 8:03 pm

    Yes, I’m sure you could! But I’m never one to replace chocolate with fruit. :)

    Reply

  3. 3
    Posted On November 5, 2007 at 8:25 am

    HI Lindsay

    This cookie recipe looks great. If you are in to Fair Trade then I hope you’ll consider entering our recipe contest. We’re hoping people that love to cook will put their culinary skills to the test by making a Divine recipe to show how delicious Divine can be.

    Reply

  4. 4
    Posted On November 5, 2007 at 9:18 pm

    The Dessert Gods smiled upon me and my husband when Lindsay and Taylor shared some of these cookies with us on Halloween. These cookies are AMAZING! They are so soft and the pumpkin flavor is so subtle. I think they taste more like a spice cake with a hint of chocolate. Heaven! Thanks!

    Reply

  5. 5
    Posted On November 12, 2007 at 12:48 am

    DEElicious! We must have been on the same wavelength this week. I had some pumpkin left over from making a pumpkin cake (with said mondo can of pumpkin), and lo and behold, your blog was calling my name! I made these amazing cookies today and we’re having a terrible time resisting eating them all. I changed a few things, like I used all whole wheat pastry flour, SmartBalance butter, added about 1/4 cup freshly ground flaxseed for good measure, and cut back on the sugar by at least a half a cup. Fabulous. Thanks for posting the recipe and the rave review that made me want to try it!

    Reply

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  10. 6
    ACat
    Posted On October 30, 2012 at 8:44 pm

    My friend just made these today and they were so good I made her send me this link so that I can make a big batch tomorrow!

    Reply

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