Ok… with this recipe I’ve totally been busted. It’s late April and here I am with a pumpkin post. That can only mean one thing- I’ve had a can of pumpkin in my pantry since last Thanksgiving. Absurd! I know! That little pumpkin gem must have gotten pushed to the back of the line in the past few months. Well, it’s seen the light of day in these most delicious cookies.
These Pumpkin Chocolate Chip Cookies are a combination of cookie, cake and pancake and quick bread. They’re super soft, moist and cakey. They’re full of pumpkin and spice flavor, and the chocolate just sends them over the top.
I know I can’t be the only one with a lonely can of pumpkin in the pantry. These cookies are a simple and delicious was to celebrate that forgotten can! Throw some vanilla ice cream in, and life has suddenly improved. It’s as easy as that!
The basic recipe for Pumpkin Chocolate Chip Cookies allows for creativity. Instead of regular chocolate chips try mini chocolate chips, or butterscotch chips, or (better yet) both!
Pumpkin Chocolate Chip Cookies
adapted from Big Fat Cookies
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 eggs
1 cup sugar
1/2 cup canola or corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup chocolate chips, or any chip you like
Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.
Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.
Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.
Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool cimpletely.
Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
April 24th, 2008 at 11:27 am
Oh, I have a can of pumpkin in my pantry from Thanksgiving as well… I think I’ve found the perfect use for it!
April 24th, 2008 at 11:50 am
I enjoy pumpkin - no matter what time of year it is!! And yes, I probably do have a lone can of pumpkin somewhere in my pantry!
April 24th, 2008 at 11:58 am
Those cookies look so good, I wish I had some now to go with the vanilla ice cream I just made! Don’t you love getting creative with goodies from the deep dark recesses of your cabinets? LOL!
April 24th, 2008 at 5:48 pm
I agree, pumpkin is fab, even if it is only spring. These look amazing.
April 24th, 2008 at 7:12 pm
Pumpkin is my favorite. It’s a shame that it is thought of as seasonal.
These will be pushed to the front of my *must make* list.
Thanks Joy! I can always count on you to deliver a great recipe.
April 24th, 2008 at 7:44 pm
These cookies sound fabulous! I LOVE pumpkin-flavored baked goods, so I might run out to the store and get a can of pumpkin puree to make these cookies. Thanks for sharing.
April 24th, 2008 at 10:18 pm
OK so this might sound crazy, but try making the simple cookie recipe on the back of the Nestle chocolate chip bag, only substitute 1/2 cup pumpkin for the brown sugar. The cookies don’t come out pumpkin flavored, but have an incredible, cakey texture that is to die for. Just another suggestion for those of you with that extra can of pumpkin lying around!
April 25th, 2008 at 7:21 am
These are beautiful!! Who cares that it’s April - pumpkin is delicious any time of year — and besides, it’s autumn somewhere in the world!
April 25th, 2008 at 11:35 am
Yes! I have made a recipe very similar to these, except they had white chocolate chips and macadamia nuts. They were the best cookies - I still can’t stop thinking about them. You’ve inspired me to bake them again!
April 25th, 2008 at 12:35 pm
These cookies just so look like cocaine (not that I would know) but I have this feeling there’s an addictive quality to them
April 25th, 2008 at 1:07 pm
Your cookies look great and super moist. YUM
Sharona May
April 28th, 2008 at 4:06 pm
Haha, for what its worth, I still have a bag of cranberries in my freezer, so a happy belated Thanksgiving to you, too!
These look like excellent cookies and I don’t think I’ve ever had anything like them. I’ll have to remember this when pumpkins come in season again…
April 29th, 2008 at 7:24 am
Dear Joy, these cookies look so wonderful, that they’ve caused me a great cookie-craving! The second photo is simply amazing!
May 5th, 2008 at 2:56 pm
I make mine with butterscotch chips and craisins. ohmigosh they’re good!
May 11th, 2008 at 6:06 pm
I made these for my mom today - they are delicious! You aren’t kidding when you say super soft. The cookies are moist and chocolately and smell wonderful. Thanks for sharing the recipe!
May 17th, 2008 at 3:50 pm
These are pretty good, although I do suggest semi-sweet chocolate chips. I used milk chocolate and they are almost too sweet. Thanks for the recipe!
May 25th, 2008 at 8:53 am
OMG! I think I just died and went to Heaven! I have been looking for months for a delicious pumpkin cookie recipe! And I finally found my treasure at JoyTheBaker’s!! Thank you so much for sharing! I can’t wait to try this recipe out! YUMMY!
June 12th, 2008 at 11:25 am
[...] Pumpkin Chocolate Chip Cookies Jump to Comments Pumpkin Chocolate Chip Cookies (from Joy the Baker) [...]
July 25th, 2008 at 5:12 pm
These cookies made me extra hungry especially with icecream!!
September 25th, 2008 at 6:22 pm
so my mom went and bought some of these type cookies at city market (our local grocer) and i had never had them before. After one taste i could tell i was hooked.. but 6 cookies for 2.99 seemed a little steep and WAY out of my price range so the hunt was on for the cake like pumpkin chocolate chip cookie recipe… i googled and found yours the pictures were a dead give away thank you for blessing my family and my taste budds and tummy with your very yummy recipe!!!
October 9th, 2008 at 6:17 pm
These looked so delicious I just couldn’t resist baking them. Being October pumpkin recipes are everywhere, but this one looked too amazing to pass up. These are delicious! I added white chocolate chip which was a perfect combo to the smooth pumpkin. I am definitely making these for years to come! This is a must try!
October 11th, 2008 at 10:22 am
OMGosh! These are delishious. Thank you for the recipe! I’m taking these to a friends house this afternoon…that is, if I don’t eat them all before I get there!
October 12th, 2008 at 11:24 am
And I thought my family was the only ones who made these for Halloween.
Happy memories, these make my kitchen smell like fall.
Also if you have vegan friends you can substitute extra soft tofu for egg and still have a decent texture. Although carob will never be choc chips to me my vegan friends love this variation on the recipe.
October 18th, 2008 at 1:01 pm
On my list of things to do tomorrow…yep.
October 19th, 2008 at 4:09 pm
Its official: these little cake bites are amazing! Even the hubby approves…and he’s the biggest cookie snob ever! Thanks lady!
October 25th, 2008 at 8:55 am
[...] in order to move on to more enticing Fall foods. With these cookies, a version of some other out of this world pumpkin cookies, I can fairly say that I’ve got pumpkin out of my system. All is [...]
October 26th, 2008 at 4:49 pm
These cookies are AWESOME! My husband said that they were the best cookies that I have ever made.
October 28th, 2008 at 7:48 am
would be interesting with sweet potato and chocolate. this is a combo i tried once and loved. thanks!
October 31st, 2008 at 2:11 pm
made them today with bittersweet and butterscotch chips…and they turned out great!
November 3rd, 2008 at 3:42 pm
Thank you so much for posting this recipe. I have been in search of the perfect pumpkin chip cookie recipe for the past ten years. Silly I know to be so obsessed with a cookie, but it is my favorite. I have tried many recipes but none have compared. An enormous Thank You.
November 12th, 2008 at 12:28 am
This recipe was exactly what I was looking for to satisfy my pumpkin craving. These cookies turn out like delicious little muffin tops!
November 12th, 2008 at 5:29 pm
…I don’t know if you realized it, but…nowhere in the recipe does it say nutmeg or cloves, except for in the ingredients list. ;_;
November 14th, 2008 at 11:56 am
Also, I’m in love with these. I ended up adding the cloves and nutmeg after I mixed the flour mixture into the egg mixture, and they turned out great
November 26th, 2008 at 1:04 pm
instead of carob could you use dark chocolate chips for your vegan friends?
I assumed “spices” in the recipe meant the cinnamon, clove, and nutmeg..
I’m baking these *right now* and it smells SO good. I love the texture of the dough too.
Great recipe!
December 2nd, 2008 at 12:03 pm
These are amazing! Thank you!
January 28th, 2009 at 2:17 pm
I LOVE THESE! Ty so much for sharing this recipe!!!! They are just too good. God Bless
March 19th, 2009 at 6:19 am
[...] Cookies (Recipe from Joy the Baker, adapted from Big, Fat [...]
March 22nd, 2009 at 7:24 am
I am trying these out after seeing pumpkin chocolate cookies mentioned in a book- they sounded delicious so I wanted to try. The batter looks lovely- almost quick-bread like in consistency- they smell great too. I used mini semi-sweet choco chips- thanks for the great recipe!
March 29th, 2009 at 4:08 pm
These are the best cookies on this earth… they’re just heavenly to be exact. Soft, crumbly, melt-in-your mouth goodness. I made them with butterscotch chips, and a few with craisins mixed in. Even the dough is good, I must have eaten a whole cookies worth just waiting for the first batch to come out of the oven. Thank you so much for sharing.