Don’t deny the craving for easy pumpkin chocolate chip cookies! This recipe is certain to cure those cravings! And it’s definitely easy to make 😉
I have a serious weakness for chocolate and I think you know by now I like baking with pumpkin, so I decided to try a pumpkin chocolate chip cookie recipe.
And I gave in to the temptation of popping a few chips in my mouth as I mixed the recipe! I had never considered combining pumpkin with chocolate before and the results were more than satisfying.
Delicious with milk, tea or coffee, I am positive you will fall in love with this recipe as much as I have.
Chocolate chip trivia
It is hard to believe that somebody actually invented chocolate chips, but they did! You would have thought that it was an obvious thing to add ‘little bits of chocolate’ to something sweet, but there is one lady who lays claim to this ‘invention’. In 1937, Ruth Graves Wakefield added little pieces of chocolate to her cookies.
Whether Ruth eventually died from over indulgence of chocolate, is not recorded anywhere!
Making easy pumpkin chocolate chip cookies
I find that I seem to get ‘messier’ when I use chocolate chips – no idea why, but they end up stuck and melted to parts of my clothes after just dealing with them for a few minutes! Particularly the sides and palms of my hands I have to say. Any ideas about this strange occurrence?
I prefer to use dark chocolate chips, but of course you can use milk ones. I find the depth of flavor from the slightly bitter dark chocolate more satisfying than the sweeter, creamier flavor of the milk ones. Again, it’s a personal preference, so use whichever ones you want.
I have used the ‘drop’ method for these cookies. They come out a bit more chewy than if you roll them out. Also, the mixture is a bit more moist than the standard pumpkin cookie recipe shown before.
Don’t worry if some of them are a bit misshapen – they still taste good and they all go down the same way!
I have added some finely chopped walnuts, but hazelnuts or even almonds if you like the taste will be just as yummy.
- 9 oz pumpkin puree
- 7 oz caster sugar
- 4 oz vegetable oil
- 1 egg
- 9 oz plain flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tbsp vanilla extract
- 12 oz chocolate chips
- 2 oz chopped walnuts, finely chopped
- Heat oven to 350°F/Gas mark 4 and lightly grease a baking sheet.
- Make sure you have two bowls to start. In one bowl, mix together the pumpkin, egg, sugar, oil and vanilla extract. In the other bowl, mix the flour, salt, ginger, cinnamon, baking powder and baking soda.
- Add the dry ingredients to the wet, stirring thoroughly, then add the chocolate chips and chopped nuts. Stir to mix through.
- Using a large spoon, ‘drop’ the mix on to the baking tray. Make some little ‘ridges’ on the top if you like biscuits to look more ‘rustic’.
- Bake for 10-12 minutes or until lightly golden brown and firm to the touch. Remove from the oven and allow to cool.
How to store your moist pumpkin chocolate cookies
Store your pumpkin chocolate chip cookies in an airtight container for up to 4/5 days.
I doubt they’ll last that long though 😛
Ceramic Pumpkin Cookie Jar70 oz Pumpkin Jar with Cover Transparente TargetHome Gourmet Collection Orange Ceramic Pumpkin Soup Bowl with LidCeramic Large Orange Pumpkin Cookie jar, Thanksgiving, Autumn, and Fall decorationCosmos 10365 Fine Porcelain Light off Lid Pumpkin Box, 6-1/8-InchHalloween Jack O Lantern Cookie/Candy Jar Johanna Parker New Trick Or Treat
Do you love combining chocolate and pumpkin?