This recipe for Pumpkin Chocolate Chip Cookies with Oil is loosely based on one from a newsgroup I used to follow. The pumpkin cookies are on the wholesome side given the pumpkin, good fat, and (optional) white wheat flour. The texture is very cakey to the point where the cookies are almost little round cakes, and the flavor is just right for fall. The chocolate chips make them extra good, so don’t leave them out.
More Pumpkin Cookie Recipes
Here are a few other good ones. I’ve honestly lost track of all the great pumpkin cookie recipes out there and am due to try some more.
- Pumpkin Bread Breakfast Cookies — These are on the healthy side (still good!) and have pumpkin seeds and cranberries.
- Sue’s Pumpkin Cookies — An old one from Sue which includes a frosting.
- Here’s one that’s supposed to be like the Kroger Pumpkin Chocolate Chip cookies.
- Pumpkin cookies made with buttermilk powder.
Pumpkin Chocolate Chip Cookies with Oil
- 1 cup canned pumpkin
- 1 large egg
- 1 scant cup granulated sugar 200 grams
- 6 tablespoons vegetable oil
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons double-acting baking powder
- 2 cups all purpose flour or white whole wheat flour 9 oz/250 grams
- 1 cup semisweet chocolate chips
- Preheat oven to 375 degrees F.
- Beat pumpkin, egg, sugar, oil, vanilla, cinnamon, salt, baking soda and baking powder together in a mixing bowl. Make sure all the leavenings are dissolved (no lumps). Add the flour and stir just until it is mixed in, then stir in the chocolate chips.
- Using a very generously rounded tablespoon measure, drop onto parchment lined cookie sheets spacing about 2 inches apart (cookies shouldn’t spread much). Bake at 375º for 13 to 15 minutes.
- Remove from tray and let cool.
- Makes about 18 cookies