I was introduced to pumpkin chocolate chip cookies by a designer when I worked at Banana Republic’s corporate offices six years ago. The cookies were these perfect mounds of cake-like pumpkin chocolate goodness. I must have had 10 cookies that afternoon. Ever since then, every fall, I make a couple dozen to kick off the Thanksgiving baking season. They are always a big hit, especially if you enjoy cake-like cookies. I have lost the designer’s recipe, but have found one on AllRecipes.com that produces the same result. It’s actually called “Pumpkin Chocolate Chip Cookies III”. I haven’t explored version I or II only because this one is just so perfect.
Pumpkin Chocolate Chip Cookie Recipe
Makes 2 dozen
1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
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
Pre-heat the oven to 365°. The original recipe states 350°, but one of the reviews, by Crystal from 2006 (!), stated that the original temperature is too low.
Combine the pumpkin, sugar, vegetable oil and egg. I used my Cuisinart mixer.
In a separate bowl, sift together the all-purpose flour, baking powder, ground cinnamon, and salt. I like to sift everything together, and to get all the lumps out.
In a small bowl, mix together the baking soda and milk and add to the wet pumpkin mixture.
Add the dry ingredients to the wet pumpkin mixture little by little until incorporated.
Add the vanilla extract and fold in the chocolate chips.
Drop by spoonfuls onto a greased cookie sheet. Since I like a “puffy” cake-like cookie, I don’t slam the cookie sheet down, but you can absolutely do so. Bake for 12 minutes. Again, the original recipe called for 10 minutes at 350°, but Crystal’s review stated 365° for 12 minutes which is what I did and it worked PERFECTLY.
Click here to read the original Pumpkin Chocolate Chip Cookie III recipe on AllRecipes.com