We are getting close to the end of The Cookie Writer’s pumpkin theme week!
Day One: Homemade Pumpkin Puree
Day Two: Pumpkin Butter
Day Three: Two-Ingredient Pumpkin Cookies
Day four brings us a twist on a classic recipe. These chocolate chip pumpkin cookies were outstanding! There are three non-pumpkin lovers in this household and every one of us enjoyed them thoroughly. I gave the rest to a friend who is an extreme pumpkin lover (he was a bit sad that the pumpkin spiced latte was no longer in season.) Plus, with all the recipes I have been baking and cooking for the past few weeks, food is starting to add up. We have a TON of leftovers! I love living far from the city-life, but sometimes it would be nice to live closer to friend’s who enjoy my cooking. It would keep us from eating all these treats!
Nonetheless, I have high hopes that my daughter will love to cook. She already shows interest, and what child wouldn’t want some delicious chocolate chip pumpkin cookies?! If you are concerned about the chocolate aspect, I can see raisins working perfectly in these pumpkin cookies. I do not care for raisins, but my daughter loves them. Nothing better than having a child who eats just about anything (she is the best little taste-tester a mom can have!)
So, whether chocolate or raisins, or maybe even some pecans, these pumpkin cookies will sure to be a hit. Not overly sweet, and no knock-you-out pumpkin flavour (you could sub in some pumpkin spice for more pumpkin flavour if you like.) I will admit, the pumpkin cookies were soft and moist, almost cake like in texture, but not too dense. Give them a try, you will not be disappointed!
- ½ cup butter, room temperature
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 egg, room temperature
- 1 tsp. vanilla
- ½ cup pumpkin puree
- 1½ cups whole wheat flour
- 1 tsp. baking soda
- ⅛ tsp. cloves
- ⅛ tsp. allspice
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ⅛ tsp. ginger
- ½ - ¾ cup chocolate chips
- Preheat oven to 350F. Line a baking sheet with parchment paper.
- Add the butter and sugars to the bowl of your stand mixer. Beat until light and fluffy. Add the vanilla and egg and mix until combined (scraping down the sides if necessary.) Add the pumpkin puree and mix until just combined.
- Sift together the flour, baking soda, cloves, allspice, cinnamon, nutmeg, and ginger. With the mixer on low, slowly add the flour mixture and mix until just combined. Stir in the chocolate chips.
- Measure out one tablespoon-sized portions and roll into balls. The dough may seem a bit sticky, but it will be fine. Bake for 8-10 minutes, or until golden brown. Allow to cool for 5 minutes on the sheet before moving to wire rack.
The use of whole wheat flour in this recipe was decided upon because I tend to always cook with all-purpose flour and I have found my bag of whole wheat flour has been sitting around for some time (don’t worry, it is still good!) You could easily sub in all-purpose flour here. I found the pumpkin cookies with the whole wheat flour had a nice combination with the pumpkin spice. It reminded me of pie, in cookie form! Plus, they are a bit healthier! I didn’t say healthy, a said a “bit” healthier. This recipe would work nicely gluten-free, I believe. I tend to use Robin Hood’s Nutri Flour Blend (gluten-free) and while it does give recipes a grainy texture, I have been finding with a bit more added moisture, the baked goods turn out quite nice. I would never convert to a gluten-free diet unless necessary (read Celiac,) but some people have no choice, so consider throwing pumpkin puree into your next gluten-free cookie recipe.