Pumpkin Chocolate Chip Cookies
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I love everything about fall. The cooler weather, the changing leaves, the smell, the foggy mornings. And of course, pumpkin themed desserts and meals :). These Pumpkin Chocolate Chip Cookies are fluffy, cakey, and are made in one bowl (#winning). They also make use of my homemade pumpkin pie spice, which adds a lot of flavor! These are some of the first cookies I like to make as soon as the weather starts to cool down at the end of August, early September up here in the northeast. I will also make more of them later in the fall when pie pumpkins become available in stores late October, early November. Making baked goods with fresh pumpkin is the best. And if you’ve never worked with pie pumpkins before, those suckers yield a lot of pureed pumpkin. Two pie pumpkins generally yield enough to make pies, muffins, dip, and cookies! But back to the cookies…got a little excited there talking about pumpkins :). If you are looking for an easy pumpkin cookie to make, then these Pumpkin Chocolate Chip Cookies are it. These cookies are simple, and will be sure to bring you warmth on a cool, crisp fall day! Don’t forget to serve them with some milk or hot chocolate 🙂
There are lots of things you can do! You can use it in other recipes, like pumpkin alfredo, pumpkin nice cream, muffins, cupcakes, etc. Or, you can always freeze it for later use.
Depends on who you ask. My personal opinion is that everything is healthy in moderation. This version of pumpkin chocolate chip cookies is healthier than most, because I have replaced the butter with extra light olive oil, I have reduced the sugar, you know exactly what is in them, and I have made them dairy free (I used store-bought dairy free chocolate chips). It’s ok to indulge every now and then!
Yes! These cookies freeze very well! I actually had to throw a bunch of them into the freezer because I couldn’t stop eating them 🙂
1. Preheat oven to 375F. Cream together olive oil, granulated sugar, brown sugar, pumpkin, vanilla extract, and egg in a large bowl. Now, if you don’t want/need these to be dairy free, you can substitute 1 cup of melted, unsalted butter in place of the extra light olive oil. I prefer using extra light olive oil when I can, because it is substantially healthier 🙂 And it allows me to eat more cookies! 😉
2. Add salt, baking soda, and homemade pumpkin pie spice. Mix well.
3. Add flour one cup at a time, mixing after each addition. After one cup of flour, your dough should look similar to the one on the left. After two cups, it should look similar to the dough on the right.
4. Fold in chocolate chips.
5. Using a small (or ~1 tablespoon) cookie scooper, drop onto an ungreased baking sheet. Flatten them out with the back of a spoon.
6. Bake for 10-12 minutes.
More Recipes Like this:
Pumpkin Chocolate Chip Cookies
- 2/3 cup extra light olive oil (OR 1 cup of unsalted butter, melted)
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 cup pumpkin
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 teaspoon Kosher salt
- 1 teaspoon baking soda
- 1 heaping teaspoon pumpkin pie spice
- 2 cups all-purpose flour
- 1 cup chocolate chips of your choice
- Preheat oven to 375F.
- Cream together olive oil, granulated sugar, brown sugar, pumpkin, vanilla extract, and egg in a large bowl.
- Add salt, baking soda, and homemade pumpkin pie spice. Mix well.
- Add flour one cup at a time, mixing after each addition.
- Fold in chocolate chips.
- Using a small (or ~1 tablespoon) cookie scooper, drop onto ungreased baking sheet. Flatten them out with the back of a spoon.
- Bake for 10-12 minutes.
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