Pumpkin Chocolate Chip Cookies Recipe | #ratingval# from #reviews# reviews | |
Prep time: 40 Mins
Cook time: 13 Mins
Yields: 24 Cookies
This recipe for pumpkin chocolate chip cookies is very easy to make, with simple ingredients. The cookies are soft, have a cake like texture and is enriched with pureed pumpkin, loaded with chocolate chips and cranberries and is a nice alternative to the usual chocolate chips cookies.
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup canned pumpkin
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup quick cooking oats
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup dried cranberries
- butter - vegan substitute like Earth Balance or solidified coconut oil
- canned pumpkin - pureed sweet potato/butternut squash/carrots, or thick applesauce
- flours - whole wheat pastry flour
- chocolate chips - any variety of your choice
- dried cranberries - dried fruit of your choice
- In a medium sized bowl mix together the dry ingredients except the chocolate chips and dried cranberries and set aside.
- In a large bowl, cream butter and sugars until light and fluffy.
- Add the water, vanilla extract and canned pumpkin and blend it for another minute or two.
- Incorporate the dry mix into the wet mix and combine well.
- Stir in the chocolate chips and dried cranberries.
- Refrigerate the dough for at least 20 minutes before baking. Meanwhile preheat oven at 350F/180C for 15 minutes. Line with parchment paper or grease baking sheet/s.
- Drop by tablespoonful onto the prepared baking sheet/s and bake it for 12-13 minutes in the middle rack. I took out mine after the 13th minute.
- Transfer the pan to a cooling rack and let it sit for another 5 minutes. After that move the cookies directly to the wire rack and let it cool completely before storing it in an air-tight container.
- It would be apt if I named these cookies as soft pumpkin chocolate chips cookies, because the texture was more like small pieces of cake. It was very soft and chewy. We loved both the taste and texture of the cookies. The sweetness was just perfect. I did a good thing by adding cranberries to balance the sweetness from the chocolate chips. Addition of the dried fruit gave a nice texture with every bite. You may add nuts of your choice too instead of the dried fruit and/or chocolate chips. Toasted and coarsely chopped walnuts and pecans would be the best.
- Nutritional Information: Calories for 1 cookie is 83.
- These pumpkin choc chip cookies can be the perfect snack even for babies, like a year old who are experimenting on new tastes and textures. In that case I would omit the chocolate chips, cranberries and oatmeal too. Or you could powder the oats instead so that there is no risk of choking.
- I made these cookies using store bought canned pumpkin. If you prefer using homemade pumpkin puree, see that the puree is solid and thick and not watery.
- Since I used a very large baking sheet I was able to fit all the 24 cookies in that sheet itself.
- This recipe can be doubled to bake 4 dozen cookies.
- Check out this vegan pumpkin chocolate chip cookie recipe if you want to bake a vegan version.