Pumpkin Chocolate Chip Cookies are a family favorite this time of year. The kids expect them, and I love to make them. This is really the only pumpkin recipe that I like chocolate in, and for my taste I have to use the mini chocolate chips.
Also, I happen to like then cake like, it just seems like tradition to me. If you like more of a cookie texture, like a regular chocolate chip cookie, try replacing the pumpkin with eggs. I have only tried this once, but I left out the eggs and just used pumpkin and they had more of a typical cookie texture. *Just a tip!
The other reason I love these is I get to add mounds of cream cheese frosting and let the kids do it. If I am feeling like a really good Mom, I let them go at it with a knife and bowl of frosting. If we are giving any away, I have to do a few myself, so they are more…. presentable!
I usually just add all the frosting to a ziplock bag, snip off the corner, and squeeze it on that way. Easy!
These freeze very well, and store in the fridge for 5 days. Perfect to make ahead for company!
- 1 cup canned pumpkin
- 1 cup white sugar
- ½ cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon vanilla extract
- 2 cups mini semisweet chocolate chips
- ½ cup chopped walnuts (optional)
- Combine pumpkin, sugar, vegetable oil, and egg in a bowl. 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.
- Add vanilla, chocolate chips and nuts.
- 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.
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