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Boots, knee socks, scarfs, hats and pumpkin flavored everything…Welcome to Fall.
A little spin on the classic pumpkin chocolate chip cookie, but if you’re not into peanut butter, add nuts or just leave them out.
Pumpkin Chocolate & Peanut Butter Chip Cookies
Ingredients
- 1 C. pumpkin puree
- 1/2 C. oil
- 1 egg
- 2 tsp. vanilla extract
- 1 Tbsp. milk
- 2 C. flour
- 1 C. sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp. salt
- 3/4 C. mini chocolate chips
- 3/4 C. peanut butter chips
Instructions
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1. Preheat oven to 350 degrees and line cookie sheets with parchment paper (or grease them).
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2. In a large bowl, combine pumpkin, oil, egg, vanilla and milk until smooth.
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3. In another bowl, sift flour, sugar, baking powder, baking soda and salt together.
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4. Add flour mixture to wet ingredients and mix until smooth (it will be quite stiff).
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5. Stir in chocolate and peanut butter chips.
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6. Place dough balls, about the size of a golf ball, on your cookie sheets and bake for 11-13 minute or until the edges start to turn golden.
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7. Let cool on cooling racks.
Recipe Notes
Be sure to bake these all the way through. A gooey pumping cookie is not good.
I have not see a lot of pumpkins treats in stores, yet. I can’t wait to see more pumpkin recipes!! Cookies look yum. Last night I baked some cookies for my college classmates and they were a hit. They were gone before I know it.
Looks nice and easy but delicious! Perfect yummy bites for Halloween and Thanksgiving! Really nice!
has anyone successfully made these? i just tried and the dough was not stiff at all.
Great recipe. Just made a batch this week. You should know; all your recipes are getting rave reviews in Afghanistan. I’ve had to send your white chocolate cinnamon pretzels twice already. Keep the recipes coming!
That is so great to hear!
Yummy recipe. I took these cookies to a group last night and they were a hit. The soft texture was perfect. Thank you! This will be in my favorites for using pumpkins.
I made a batch of these tonight and they are seriously amazing! Thanks for sharing such a great recipe!
I love looking at your blog 🙂 just a note, there is a MUCH easier, healthy pumpkin chocolate chip recipe than this one. Super easy to make with small kids and way easy clean up. If you want the recipe, let me know.
We made these, but accidentally put in 2 TBSP of baking powder instead of 2 tsp… they actually turned out AMAZINGLY! They were super light and fluffy and did not spread on the baking sheet as they baked. Mistakes are sometimes blessings. YUM!
Oh YAY! Good to know!
what kind of oil do you use??
I use canola or vegetable oil!
I made these thus evening. I must of added too much baking powder as we’ll. mine are light and more like a cake. But they are delicious!
Baking with pumpkin will always give anything a more “cakey” texture!
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These are so yummy, my daughter and I love pumpkin cookies. I substituted caramel sea salt and butterscotch chips because that’s what I had in the house. My dough was pretty sticky, I chilled it for about half an hour so it was easier to work with.