Pumpkin Chocolate Chip Cookies

Fall is HERE!

When I left the house this morning, I noticed the trees beginning to shed yellow and orange and it was actually beautiful. (Despite the cold weather I’m dreading…)

But fall means pumpkin, and pumpkin means my favorite cookies.

Whenever this time of season came around, my mom used to come home with pumpkin chocolate chip cookies from Safeway. And once they hit the counter, they were gone. You remember those? If you’re from the northwest coast I’m sure ya do. Those things were the bomb diggity!

Oh, nostalgia…

These are sort of like those, but you get them hot out the oven.

They’re soft, cakey, and melt in your mouth and… I’m not gonna lie, I ate two of them straight out the oven. Shamelessly. The danger with these cookies are that they aren’t too sweet so you can basically inhale them.

pumpkin chocolate chip cookies

Ahh, but there really isn’t anything better than filling yourself with autumn vibes. Pumpkin pie, pumpkin muffins, pumpkin soup… Pumpkin spice latte for the Starbucks lovers. Really, it’s the pumpkin spice that gets me through the cold weather. I need to get back to California ASAP.


After weeks of looking for butternut squash, I found pumpkins at the farm down the (yes, there is a farm down the road). I got so excited, I chopped that thing up and whipped up a creamy soup as soon as I got home.

I used the remaining pumpkin to make a puree that I later turned into these beauties. Unless you’re like me and live somewhere you can’t get canned pumpkin puree, get the freaking canned pumpkin puree. Cutting a pumpkin for cookies is a pain in the bum.

And totally worth it.


Pumpkin Chocolate Chip Cookies

Makes 14


1 cup canned pumpkin puree

1/2 cup vegetable oil

1 egg

1 tsp vanilla extract

1 tbs milk

2 cups all-purpose flour

1/2 cup sugar

1 tbs baking powder

1/2 tsp cinnamon

pinch of salt

3/4 cup semi-sweet or milk chocolate chips


Preheat oven to 350 degrees F or 180 C.

Mix the flour, sugar, baking powder, cinnamon, and salt in a bowl. Set aside.

In a separate bowl, whisk together pumpkin, oil, egg, vanilla and milk.

Gradually add dry ingredients to the pumpkin mixture, combining with a wooden spoon. Once well combined, add the chocolate chips. It will be more like batter than dough.

Use a spoon to drop batter onto a pan lined with parchment paper, an inch away from each other. Bake for 10-12 minutes then cool slightly on a rack.

Demolish those cookies with delight!







2 thoughts on “Pumpkin Chocolate Chip Cookies”

Leave a Reply

Your email address will not be published. Required fields are marked *