This recipe for Pumpkin Cookies with Oil is 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. Even though I named this pumpkin cookie recipe Pumpkin Cookies with Oil, they are really Pumpkin Chocolate Chip Cookies.
White Whole Wheat Flour
I first posted this back when white whole wheat flour was more popular. I only buy white whole wheat occasionally now, which means I usually just make these with all-purpose flour. I recently made a batch of these "the old way" with the white whole wheat flour and thought the cookies were better. Maybe the white whole wheat flour, which tends to be on the dry side, soaks up some of the moisture from the pumpkin.
Amount of Oil
These cookies call for a little less oil than some of the other popular recipes so the texture is different. They are still moist, but with less oil the texture is denser and stiffer. Some people like the lower fat texture, some people don't. If you are on the fence about it, you might want to try one of the recipes that has at least ½ cup oil to 2 cups of flour. These Pumpkin Chocolate Chunk Cookies are good. They have buttermilk powder in the dough which softens the texture plus an easy icing.
More Pumpkin Cookies With Oil and/or Butter
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. Its also frustrating me to no end because I can't make them as good as Kroger's!
- Roasted Pumpkin Cookies -- You dry out the pumpkin a bit by baking it.
Pumpkin Chocolate Chip Cookies with Oil
- 1 cup canned pumpkin
- 1 large egg
- 1 cup granulated sugar (200 grams)
- 6 tablespoons vegetable oil
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ 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.