I’m not the type of person who likes coffee, even when it’s pumpkin spiced. I’m actually not that big of a pumpkin fan in general. I tolerate carving them (goopy hands aren’t my favorite!). I don’t eat pumpkin pie (I know, I know). I like them best when they’re a seasonal decoration.
Because of the fact I basically am not a huge pumpkin fan, you’d think I wouldn’t like pumpkin cookies–specifically, pumpkin chocolate chip cookies. You’d be right if you asked me a month ago. My boyfriend made these incredible pumpkin chocolate chip cookies at the beginning of October, and I’ve asked for a new batch every week since then. (I’m still waiting for the next batch, honey!) They are the perfect blend of pumpkin and chocolate. They’re soft without being too gooey. They’re cakey but not sticky. They’re probably the best you’ll ever eat.
I grab at least three each time I walk by the plate. It doesn’t help that this recipe makes over two dozen cookies (the recipe source says two dozen, but my boyfriend makes them “medium sized” as he says). Seriously, guys. You need to make these cookies if you haven’t already.
The Best Pumpkin Cookies You’ll Ever Eat
- 1 cup canned pumpkin
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt (* don’t use kosher salt–your cookies will be a bit crunchy!)
- 1 teaspoon baking soda
- 1 tablespoon milk
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
1. Preheat the oven to 350 degrees. In a large mixing bowl, mix together the pumpkin, sugar, oil, and egg; set the pumpkin can aside.
2. In a separate bowl, combine the flour, baking powder, cinnamon, and salt.
3. Pour the milk into the empty pumpkin can and dissolve the baking soda in the milk, stirring in any extra pumpkin stuck in the crevices of the can. Pour it into the bowl with the pumpkin and mix.
4. Add the dry mixture to the pumpkin mixture and stir.
5. Pour in the vanilla and chocolate chips; mix again.
6. On a greased cookie sheet, drop the dough by the spoonful.
7. Bake until firm and/or lightly browned (approximately 10 minutes). My boyfriend found that it takes about 12 minutes in our oven. He first bakes a couple of test cookies to determine optimum bake time for the rest of the batch!
I hope you enjoy them! 🙂 Feel free to share your favorite pumpkin cookie recipe.
I’m warming up to pumpkins, one goody at a time. I’m recently intrigued by roasted pumpkin seeds and might have to give those a try, too… Tis the season!