Pumpkin Chocolate Chip Cookies

Ok.  Fall.  Got it.  I see you.  I’m in it.  Let’s do this thing.

I love love love days full of sunshine more than anything in this world.  With this cooler weather and these shorter days…well..I’m about to start my countdown to next summer.  It’s not all bad, though!  When I take a second to stop being dramatic I actually like a lot of things about this season.

I think I can get behind hot tea and soup, sweaters and old comfy jeans, crunchy leaves in gorgeous colors, pumpkin, cinnamon and crisp, juicy apples.  The chilly breezes that bring out the socks just make me appreciate the sun on my face even more.

It’s a good time of year.  Good food, good scenery…good time for a wedding, too!  Think fire pit and s’mores…October 2013, people.  We have a date!  Speaking of dates, here is our first:

Snow Ball 2007

…it went well.

Engagement 2012 ❤

So let’s welcome fall with open arms.  I have the perfect cookie to kick off the season!

These cookies are thick, soft, melt-in-your-mouth moist.  They’re more like cake drops, really.

These cookies are full of warm autumnal flavors.

((That’s another great thing about fall: words like “autumnal”))

These cookies start life looking more like cake batter.  Or maybe pumpkin bread batter.  It’s pumpkin bread in cookie form!  This way you can eat like six and pretend that equals one slice of pumpkin bread.  See what I did there?

These cookies are simple.  This is a “dump everything in a bowl and stir” situation.

These are drop cookies.  They are not perfectly round. They’re just round-ish.  We’re not worried about it.

These cookies are equal parts flour and chocolate chips.


End discussion.

I have to thank the pumpkin cookie master for this recipe.  Thanks, Laura!  She really does it best. It’s not quite the same without the Laura love but they’re still pretty darn delicious.

((Let me emphasize: equal. parts. flour. and. chocolate. chips.))

So there you go.  Embrace the autumn.  Crunch some leaves.  Eat a cookie.

Let’s call this a pumpkin spice latte.

It totally counts.

Fall.  Got it.  I see you.  I’m in it.  Let’s do this thing. Together.

Because I love you.  Really, I do.


❤ Ellen

Pumpkin Chocolate Chip Cookies

Recipe from my friend Laura.  The pro =)  ((tweaked evvverrrr so slightly))

**Makes about two dozen (two inch) cookies.  Maybe a little more. They last a solid four days at least on the counter and freeze well but I bet you won’t need to worry about it.  Share!  Make friends! Or eat them all all all in one day.  No judgment here.

1 cup pumpkin (canned or homemade)  ((make sure it’s a REAL cup.  kinda pack it in there))
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup canola oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla
1/8 teaspoon ground cloves
2 cups chocolate chips

Laura’s Directions:

1.  Preheat oven to 350 degrees F and line a cookie sheet with parchment paper

2. In a small bowl combine the pumpkin, sugar, oil and egg.  Set aside.

3. In a large bowl combine the flour, baking powder, cinnamon, salt and cloves.

4.  Dissolve the baking soda in the milk and stir into the wet ingredients.

5.  Add the wet ingredients to the dry ingredients and stir to combine.

6.  Add the vanilla and chocolate chips.  Stir until well distributed.

7.  Drop 1-2 tablespoons of batter onto the baking sheet, leaving at least 1 inch between each cookie.

8.  Bake 10 minutes or until the cookies are completely set.



Filed under Cookies, Dessert, Uncategorized

50 responses to “Pumpkin Chocolate Chip Cookies

  1. Yum! These look delish, thanks for sharing!

  2. These look divine. The search has begun for canned pumpkin (citrouille!) en France!! And converting the measurements and all that… 😉 Maybe I can eyeball them 🙂 🙂

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  5. These look seriously amazing! Thank you! It sounds like you and share a love for fall, pumpkin and coffee…lol. thanks again!

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  7. Hi Ellen! The cookies were WONDERFUL when I made them last night. I included a link to this recipe on my blog so that you will get credit. I’m not sure what your email is, so just let me know if you want me to take it down. My blog is thejoyouspath.wordpress.com.

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  9. Leslie

    I just made these. Amazing!!! My new favorite. I saw them on Pinterest and couldn’t wait to make them! Thanks again!

  10. Kamanda

    My family has been making pumpkin chocolate chip cookies for over 20 years, but the recipe is different than yours. I think I might have to try yours out and see how they compare!

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  12. Pam

    These are really yummy! I had to cook about 2 minutes longer in my over. I think next time I would add another 1/8 tsp cloves and add maybe 1/2 tsp. ginger to kick up the spice flavor, but texture is wonderful!

  13. Britt

    Sooo very good!!! Eagerly made these for my brothers game night and they hardly had time to cool before they were gone! Lol thank you so very much for sharing! I do agree with one of the previous commenters to add a tad more of the spice, personally. But either way, soo delish! Thanks again! 🙂

  14. Amy

    These were perfect, thanks for sharing the recipe! I thought there may have been a few too many chocolate chips (never thought I would ever say that), but they were delicious.

  15. I just made these. And. Ohmygosh. Thank you, from the bottom of my heart! I only changed one thing: I substituted the 1/2 cup oil for 1/2 cup applesauce and 1 tsp olive oil. SO, SO GOOD!

  16. I just made these tonight and they are AWESOME! I followed the recipe to the letter, and they really are cake-like, thanks for the great recipe and pics!

  17. Concerned citizen

    This blog sucks

  18. Sarah

    I am baking these right now as I’m commenting. These look so delish! I can wait til their ready. Do you think using coconut oil in place of canola oil would turn out ok?

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  20. I’m going to use white choco chips instead. Or butterscotch! yummo!

  21. Angel

    I have made these twice now and they are oh so good!! The second time I made them I substituted applesauce for the oil and I even liked them better. (Don’t get me wrong following this recipe exactly the cookies didn’t last long! My kids loved them!). This is a great recipe and so happy I found it. Thanks!

  22. Becky

    My son and I love, love, love cakey pumpkin cookies…but we’ve gone gluten free, so I’ve made some substitutes~gluten free flour mix, olive oil instead of canola, and about cup & half chocolate chunks…also found I had no ground clove….the verdict…I really enjoyed them. First success with gluten free baking!! next time only change will be I’ll cut some more of the chocolate~the chunks took over more flavor than I wanted. Thank you.

  23. Ellen! I don’t know if you remember me but my husband Alex worked with Dan at 2rw. I was looking for a recipe on Pinterest to use up some leftover pumpkin puree and was so pleasantly surprised to be redirected to your blog! The cookies are delicious! Hope you guys are doing well!

    • Oh my gosh of course I remember you! How funny. I’m glad the cookies were tasty! Clearly this blog is sort of on hiatus…sorry for the delayed reply. We’re well, I hope you are too! Hi from Daniel, also!

  24. Cynthia

    In the oven now and smells DE-licious! I wish I hadn’t worked out my arms at the gym yesterday. Stirring all this together made me feel those abused muscles. 🙂

  25. Kellie

    I made these about a month back, and they were by far one of the best cookie recipes I’ve ever used! Sending a big thank you your way!!

  26. Corinne

    Absolutely amazing cookies! They turned out perfect. I had to leave them in for 15 minutes though, but extra time isn’t a hassle.

  27. Jenny

    I make these every year! They started out as my boyfriend’s favorite and now they are a family favorite!! Best pumpkin chocolate chip cookie!!!

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