I wouldn't call these cookies--much more like little cakes--very moist--they were sticky the next day. I made these cookies to use up some extra pumpkin and they turned out "missing something". Stir in the walnuts if desired. Taste of Home is America's #1 cooking magazine. So, this recipe can be varied depending on tastes. Do not over mix. Add wet ingredients. I really love these cookies! She explains what makes it taste more like a cookie, rather than a cake. Using a tablespoon cookie scoop or soup spoon, drop the dough onto the prepared baking sheets in 1 1/4" balls. These easy pumpkin chocolate chip cookies take only 25 minutes to make….doesn’t get any easier than that! This recipe will make about 2 dozen cookies. I also made them with and without the walnuts, and they're much better with them. I added a 1/2 tsp. Bake them on the middle oven rack for about 18 minutes, until the edges are lightly browned. Combine the flour, oats, baking soda and cinnamon; stir into creamed mixture alternately with pumpkin. This recipe makes a lot! If doubled, it’ll make about 4-6 dozen pumpkin cookies. I always stock up on 100% pure pumpkin at the beginning of the season because we had a pumpkin shortage in Utah a few years ago and that really put a damper on my fall baking haha! Definitely the best pumpkin chocolate cookies I’ve ever had. 84 calories; protein 1.1g 2% DV; carbohydrates 11.2g 4% DV; fat 4.1g 6% DV; cholesterol 4.4mg 2% DV; sodium 70.9mg 3% DV. Yes for some reason they always test best on day 2! This is one of my most requested recipes and gets rave reviews! In a separate bowl, stir together the dry ingredients. I Heart Naptime is a food and lifestyle blog sharing easy recipes and tips, to help families create unforgettable moments. Drop by teaspoonfuls onto the prepared cookie sheets. My daughter and I love pumpkin cookies, and this was definitely the best recipe for us to try. Find it here: Gluten-Free Pumpkin Cookies. I am wondering if substituting 1 for 1 gluten-free flour will work? I couldn't even get them off of the baking sheet without them falling apart. You can also freeze the cookies once baked. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos. Here's the link for anyone who's interested: https://sallysbakingaddiction.com/pumpkin-chocolate-chip-cookies/. Slowly add the dry ingredients, beating to blend. :). Thanks for the recipe, Marietta! Using a tablespoon cookie scoop or soup spoon, drop the dough onto the prepared baking sheets in 1 1/4" balls. Made this with a 3 &4 year old while nursing a. These chocolate chip pumpkin cookies are so soft, moist and have the perfect light and fluffy texture. When she’s not creating in the kitchen, Jamielyn loves to chase her four little monkeys and snuggle up on the couch with her man. Next year I will try 24 hrs chill before baking, I'm one of the cooking project leaders for my daughter's 4-H club, where these soft, delicious cookies were a great hit with the kids. Next add the flour mixture to pumpkin mixture and mix well. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Thanks for sharing! Stir in the chocolate chips and walnuts. These are awesome! I had to bake about 5 minutes longer but they were delicious. Copyright © Slowly beat the flour mixture into the batter in thirds. I also left out the walnuts which were optional anyway. So be prepared for moister cookies! Add the pumpkin, eggs, vanilla, and orange zest, beating to blend. Hi! After making this recipe I thought the pumpkin taste was too bitter and I found I wanted to taste the spices more, so next time I used 1 & 1/2 tsp. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. 1 cup (2 sticks) unsalted butter, softened, 2 cups (12-ounce bag) milk chocolate chips, not semisweet, Nonstick cooking spray or parchment paper. Grease cookie sheets. In a separate bowl, whisk together flour, baking powder, baking soda, ground cinnamon, pumpkin spice and salt. These are so soft and moist. Looking for a gluten-free version of this recipe? Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. https://www.halfbakedharvest.com/pumpkin-butter-chocolate-chip-cookies But switching up your side dishes can bring a refreshing change to a classic comfort food dish. I was looking for a recipe that tasted like the pumpkin cookies they have at Ralph's grocery store and this wasn't it. Thanks Jen! © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Delicious cake type drop cookie. I am so impressed and would HIGHLY recommend, you will not regret it. Dissolve the baking soda with the milk and stir into the wet ingredients. and for 1.5 Tbsp cookie (if using a disher) they bake for 15 ish min. Dip the tops of the cookies in the glaze; or drizzle the glaze over the cookies. The longer they sit the more the flavor comes out. Add sugar and oil to a mixing bowl and stir well to combine. The result is something no one can stay away from. Pumpkin56 Comments. I’ll definitely make it again. Thank you! They will definitely become your new favorite pumpkin recipe! Sign up for the Recipe of the Day Newsletter Privacy Policy. Most people won't think twice about serving basic cornbread when is on the table. « Week #3 Vegetarian Meal Plan and Shopping List. A family favorite and so easy to make. 2020 Combine the pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl. Good flavor but I added more cinnamon and nutmeg because I like these flavors. Place the cookies back on the rack for the glaze to set. Drop by large spoonfuls onto prepared cookie sheet. They are very different from regular cookies... a bit like cake but very good. And, one comment said they missed the salt, but I don't always put salt in my baking and we didn't really seem to miss it. Can I refrigerate the dough overnight before baking? Frosted with cream cheese frosting. The reviews were right on. Remove the cookie sheets from the oven and let them rest for 2 minutes. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. For more grownup tastes, add the optional orange zest. These chocolate chip pumpkin cookies are so soft, moist and have the perfect light and fluffy texture. Add flour mixture to pumpkin mixture and mix just until you see a little flour left. It's delicious. Drop cookies on by the spoonful about 2 inches apart, or use a medium cooke scoop. The only thing more amazing than eating these Pumpkin Chocolate Chip Cookies is the fact that you only have to use ONE bowl to make them! These are so yummy but I made a few adjustments. Want to use fresh pumpkin purée rather than canned? Every bite is absolute heaven. Lightly grease two baking sheets, or line them with parchment paper. In a separate bowl, stir together the flour, baking powder, ground cinnamon, and salt.