Simple but Scrumptious Pumpkin Chocolate Chip Cookies
I made several big batches of these pumpkin chocolate chip cookies for a cookie exchange our piano teacher hosts every December, which is the highlight of the year as far as her students are concerned. The moms bring seven dozen homemade goodies of a single variety and come back home with an amazing assortment of cookies, bars, and assorted confections. Yum!
Still, all that sugar can go to your head. That’s why I love this recipe. It’s sweet enough, but not too sweet. The taste reminds me of a hearty breakfast muffin – especially when I add a cup of pecans, which is exactly what I do when there are no nut allergies to worry about.
The original recipe, which came from delish.com, called for butterscotch chips instead of white chocolate and no pecans, but my kids aren’t big butterscotch fans, so I altered the list of ingredients to suit their less-refined taste. 😉
Pumpkin Chocolate Chip Cookies
Ingredients
- 2 cups flour
- 1 cup sugar
- 2 tsp cinnamon
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 can pumpkin
- ½ cup vegetable oil
- 2 eggs
- 2 tsp vanilla
- 1 cup chocolate chips
- 1 cup white chocolate chips
- 1 cup chopped pecans (optional)
Instructions for making Pumpkin Chocolate Chip Cookies
- Preheat oven to 325 degrees. In a medium bowl, combine all dry ingredients (flour, sugar, cinnamon, baking powder, baking soda, and salt) and stir until well blended.
- Dump the rest of the ingredients on top of the dry ingredients and mix with a wooden spoon or spatula until flour mixture is just incorporated.
- Drop cookie dough by rounded teaspoonful (I used a medium-sized cookie scoop) onto a non-stick cookie sheet about 2 inches apart. Bake about 15 minutes. Cool before serving.
Love to cook? You can view a categorized list of my other recipe posts here: Our Favorite Recipes. Or — for even more Flanders family favorites, plus a wealth of ideas for making mealtime memorable — get a copy of my book Sit Down & Eat.
Have enough nutritious and delicious recipes to fill a book of your own? Then grab a copy of my new devotional journal for culinary artists, Bread of Heaven so you can put them all down in one place.
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