Pumpkin chocolate chip cookies are my favorite dessert – and a fantastic use for pumpkin puree! When Mike and I first got married, our diet consisted of three staples: black beans and rice, pasta with red sauce, and pumpkin chocolate chip cookies. I used to bake a huge batch and freeze them – they thaw out beautifully, and are even better fresh out of the oven!
Our weekly menu is much more diverse these days (thankfully!), but these cookies are still a treat! Here’s my recipe:
2015 update: Now that our family is gluten free, I make these using Cup 4 Cup gluten free flour (affiliate link). They taste great and have a wonderful texture, too!
Pumpkin Chocolate Chip Cookies
- 2 c. flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 tbsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ginger
- 1/2 c. butter
- 1 c. sugar
- 2 eggs
- 1 1/2 c. pumpkin puree
- 1 c. chocolate chips
Beat butter, sugar and eggs till fluffy. Beat in pumpkin. Then beat in dry ingredients just until combined. Stir in chocolate chips.
Drop by tablespoonfuls, two inches apart, onto cookie sheets lined with parchment paper.
Bake at 350 F, 12-15 minutes, or until golden. Makes about 3 dozen.
Have you tried Costco’s new Kirkland Signature chocolate chips? I’m a fan!
Do you have a favorite pumpkin recipe? Do you like pumpkin and chocolate together?