Pumpkin Chocolate Chip Cookies

8 07 2009


If you’ve ever dreamed of eating a little bit of heaven, in the shape of a orange and brown pillow, then you’ve dreamed of a pumpkin chocolate-chip cookie.  I grew up with these all over the place.  Utah is the land of cookies.  You know those frosted sugar cookies you see at the grocery store?  Flip them over and see where they are made.  Yep, you guessed it.  Utah.  I guess since people don’t drink there, they need another vice to get through those tough evenings after work.  Sadly, cookies only add to my vices.  But these are worth it.


When you add the wet ingredients to the bowl, you’ll first notice there’s no butter.  That’s because there’s oil in there.  Sounds sort of cakey, right?  Well that’s because these are as much cake as they are cookies.  Just think… little individual portions of delicious, soft cake.  Are you kidding me??


The dough is very sticky, almost like a sweet bread dough.  I use a small ice cream scoop to get the dough on the cookie sheet.  Notice I use a Silpat liner on my cookie sheet.  A Silpat is made of silicone (nothing sticks to it) so I use this instead of greasing the cookie sheet.  You can also use parchment paper if you like the bottom of the cookie a little browner.


Pumpkin Chocolate Chip Cookies

Makes 2 dozen


1 cup canned pumpkin

1 cup white 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

1 teaspoon baking soda

1 teaspoon milk

1 tablespoon vanilla extract

2 cups semisweet chocolate chips


  1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
  2. Add vanilla, chocolate chips and nuts.
  3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.