Tuesday, October 29, 2013

Pumpkin Chocolate Chip Cookies

Happy Halloween, friends! I hope everyone has some fun plans and great costumes in store. Pat and I dressed up as Pam and Jim from The Office (alternatively, a three-hole punch and a cat, if you're not an Office fan) this past weekend, but I'm still waiting for an inspired idea to come to me for the real deal on Thursday. 

Anyhow, in honor of Halloween, I bring you my first pumpkin treat of the season (drum roll, please)... pumpkin chocolate chip cookies. I've always enjoyed this variety of cookies, but have never gotten around to making a batch myself (Editor's note: this is false. Discovered a recipe for pumpkin pecan chocolate chip cookies w/ frosting in my archives. Oops). Let me say, if you're looking for a low effort goodie for Halloween or for fall in general, these cookies are an excellent option. They couldn't be easier. 

This particular recipe yields a cookie with a cake-like consistency, which is not something I usually like, but in this case it works well. Because of their consistency, these cookies are best eaten while still warm from the oven or straight from the fridge after chilling. If you store them outside of the fridge, even in an airtight container, they will get soggy, and no one wants a soggy cookie.

If you want to get festive with your cookies, add a few drops of red food coloring before adding the chocolate chips to give them an orange tint. I kept it simple with just the chocolate chips, but I'm sure some nuts would be a great addition (I would recommend walnuts or pecans). Alternatively, you could substitute some of the regular chips for some white chocolate chips. Finally, I think this recipe would make an excellent cookie cake. Just throwing it out there...

Halloween Weekend #1: Pam & Jim from The Office

Boo appetit! (Sorry I had to.)

Pumpkin Chocolate Chip Cookies
Makes 2 dozen cookies
1 c canned pumpkin
1 c white sugar
1/2 c vegetable oil (I used Canola)
1 egg
2 c all-purpose flour
2 tsp baking powder
2 tsp pumpkin pie spice (or cinnamon and a bit of nutmeg, if you don't have any pumpkin pie spice)
1/2 tsp salt
1 tsp baking soda
1 tsp milk
1 tbsp vanilla extract
2 c semisweet chocolate chips (roughly one 1-lb bag)
Several drops of red food coloring, optional
Preheat the oven to 350 F.

Combine pumpkin, sugar, vegetable oil, and egg in large bowl or the bowl of a stand mixer. 

In a separate bowl, stir together flour, baking powder, pumpkin pie spice, and salt. Dissolve the baking soda with the milk and stir in. 

Add flour mixture to pumpkin mixture in two additions, mixing between each addition. Next, add vanilla and chocolate chips. 

Drop by spoonful on greased cookie sheet and bake at 350 degrees F for 11-12 minutes or until lightly brown and firm. Eat while warm or store in an airtight container in the fridge. These cookies aren't great after sitting out on the counter, even if left in an airtight container.

Source: adapted from Allrecipes


  1. Dear Casey,

    Sometimes when I make pumpkin cookies (and by that I mean eat pumpkin cookies that other people baked) they don't taste pumpkiny enough or they are kind of dry. Any advice?


    1. Well, sounds like perhaps the people baking haven't found a good recipe. Not pumpkiny enough sounds like they need to add more pumpkin or pumpkin spice. Too dry means there is probably not a good ratio of wet:dry ingredients. Too much flour/sugar/baking soda or powder, etc. and not enough pumpkin/eggs/oil, etc. But baking is such a science that I find it's easier to figure out a great recipe, rather than try to experiment with differents ratios of ingredients, but that's just me.

      I can certify that these cookies are nice and pumpkiny and definitely not dry :)