Many years ago (ten maybe?), I was in search of a pumpkin chocolate chip cookie recipe. I scoured my cookbooks and found nothing, so I headed to the next best place-my grandma’s.
I walked into her house and there she was sitting at her kitchen table smoking a cigarette. (For whatever reason I remember this like it was yesterday.) I told her of my search, and she said she knew she had one. Sure enough, in one of her 5 recipe boxes, there was this particular recipe. It was copied onto a card for my own recipe box, and has become quite treasured amongst my boys.
Being egg free, these pumpkin chocolate chip cookies could easily be made vegan by using a butter substitute and allergy free chocolate chips such as Enjoy Life brand.
This recipe is super simple, makes a ton of cookies (I believe the last batch we made made 3-4 dozen using a tablespoon measure to drop the cookies), and is truly one of my favorite things on earth to make with my kids.
- 1 cup Butter
- 2 cups Sugar (we've been successful with 1 1/2 cups)
- 2 cups Pumpkin Puree (canned is fine)
- 2 teaspoons Vanilla Extract
- 2 teaspoons Cinnamon
- 2 teaspoons Baking Soda
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 4 cups Flour (we've used whole wheat flour, and they turn out fine but the texture is best with either a mix of white and wheat, all white, or hard white wheat flour)
- 12 oz Chocolate Chips (we prefer mini chips)
- Cream butter and sugar.
- Add pumpkin and vanilla. Blend well.
- Stir in dry ingredients.
- Drop cookie dough onto cookie sheets.
- Bake at 350 F for 8-10 minutes.
- Remove from oven and allow to cool for a couple of minutes until moving them to a wire rack.
- Cookies are dense, and give slightly when done. You can adjust the baking time to account for your preference of a more completely baked cookie or a slightly unbaked one. Remember there are no eggs so no worries if you don't bake completely.
- We also like to add more Fall spice to our cookies by adding ginger and cloves. Nutmeg would also be good.
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