Food Babies

No, not you…. you, the bowlegged one

Chocolate Chip Pumpkin Cookies

Posted by Hilary on August 18, 2009

If you know me, you know I love all things pumpkin (and well, all things autumn). In the spirit of autumn (which is hopefully on its way, but I tend to start early), I give you pumpkin cookies, with chocolate chips! Of course they could also be made without chocolate chips. Here goes:

Wet ingredients:
2 cups brown sugar (not all that wet, but it goes here anyways)
2 tsp vanilla
2 cups pumpkin πŸ˜€
3/4 cup oil (original recipe calls for 1 cup, I can get it down to 1/2 cup- if you do this you might want to add applesauce to compensate)

Dry ingredients:

2 tsp baking soda

2 tsp baking powder

1 1/2 tsp cinnamon

1 1/2 tsp nutmeg

1 tsp ginger

1/2 tsp cloves

4 cups flour


Mix up wet ingredients. Mix up dry ingredients. Add wet mixture to dry mixture and beat. Add chocolate chips (if desired)- I’m a glutton so I add a whole bag. If you want to keep things vegan Ghirardelli semi-sweet chocolate chips contain no-milk (but do contain sugar, of course). Bake at 350 degrees for 12-15 minutes- mine do best at 13 minutes, but I’m in a weird climate with a cheap stove, so your results may vary.

These cookies have been described as bread or cake-like. If that’s not cool with you but you still want to try them out, I would experiment with using less leavening (e.g., baking powder, baking soda).




One Response to “Chocolate Chip Pumpkin Cookies”

  1. Anything that combines chocolate and pumpkin is ok by me! πŸ˜€

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