This recipe for Pumpkin Chocolate Chip Cookies is from The California Milk Advisory Board. I got it (and the awesome glass!) from a blogger convention in San Francisco, where the milk advisory was promoting using "real California butter".
I made a batch with Texas butter and they were delicious. They are very cakey, and in a good way -- almost like little pumpkin chocolate chip loaves in cookie form. I have a feeling they'll stay fresh for a long time and ship well, though I don't have plans to do that.
Update: I still make these Pumpkin Chocolate Chip Cookies, but am sad to say the milk glass broke. The cookies only have ½ cup butter to 2 ½ cups of flour, so given the lower ratio of fat be sure to measure the flour with a light hand and don't attempt to cut the sugar without making other alterations or the cookies will be dry. Also, since I posted this the California Milk Advisory has posted a selection of interesting recipes on their website, so check out their recipe collection too!
Recipe
California Milk Advisory Pumpkin Chocolate Chip Cookies
Ingredients
- 4 oz butter salted, softened (114 grams)
- 1 ½ cups granulated sugar (300 grams)
- 1 cup canned pumpkin (230 grams)
- 1 large large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour (320 grams), weigh or measure with a light hand
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt add an extra pinch if using unsalted butter
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ cup toasted nuts
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Cream the butter and sugar with an electric mixer. Beat in the pumpkin, egg and vanilla and beat until smooth.
- Mix the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon together in a second bowl, then gently stir into pumpkin batter. Stir in the nuts and chocolate chips.
- Drop by tablespoons onto parchment lined cookie sheets and bake on center rack for 15-17 minutes.
- Makes about 36 cookies
stacy t says
what if you took that cookie and made it like a whoopie pie but with cream cheese frosting in the middle? oh my!
Chris Mower says
These look tasty. I love pumpkin chocolate combinations. Do you by chance have a pumpkin chocolate chip pumpkin bread recipe? Last year I bought a loaf from Great Harvest and it was soooo good. I'd really like to make one at home. Thanks!
Valerie says
Mine are in the oven right now! I omitted the nuts and used Harris Teeter butter, which does not boast its home state. 😉
Amy Kritzer says
I tried these with a lot less sugar and whole wheat flour and no chocolate and they were like pumpkin rolls! Perfect with pumpkin chili. Mmm.
sherri says
Sounds great and perfect timing!
AJ says
Someone was just asking on twitter for a good pumpkin recipe; I'm sending her here.
megan says
I almost made this recipe but wanted reviews first. So I guess " little pumpkin chocolate chip loaves in cookie form." is the words I wanted to hear. Sound delicious and I have "real" California butter! LOL
KAnn says
I think these would be easily "veganized"-Earth Balance and maybe soy yogurt for the egg. I love pumpkin and chocolate but not together so I think I would just do nuts-for those who like raisins (not me!), tthey would also be a fun addition.
Carole Resnick says
And, I will use Ohio butter
Therese B. says
Yum a lum a ding dong! I love the season of Fall, for many reasons! But mostly it
is the time to bake with pumpkin! These cookies look great!!!
Remember the cake Anna that was part pumpkin, part cheesecake. I believe it
was your own recipe. It was a bundt cake. Do you remember that one???
Karen says
Keep the pumpkin recipes coming! Love it! Especially pumpkin with chocolate.
Lisa Ernst says
I sometimes think I'm a little out of sync because I like cakey cookies. I like all kinds of cookies, actually, but have a special fondness for ones with a cake like texture. These look tempting to try. I definitely want to make a pumpkin chocolate chip cookie in celebration of fall. But first, apple pie tomorrow!