On 12/12/12 we had my annual holiday office party.  (I love that date, and it’s the last time we’ll have one of those repeating days in my lifetime.)  This year the holiday party included a game of “Dirty Santa” (White Elephant) and a Christmas cookie exchange.  Knowing how popular pumpkin recipes are around my house, my lovely mother-in-law sent me a recipe for Pumpkin Chocolate Chip cookies.  Pumpkin and chocolate chips, what’s not to love, right?  The Big One was excited to test out the recipe, as he loves all things pumpkin, so he hovered around the kitchen the entire time I was preparing the cookies.

Besides our beloved breakfast standby, pumpkin bread, I haven’t baked many cookies, cakes or  breads with canned pumpkin.  The cookie dough was much closer in composition to a cake batter than the traditional cookie dough.  (The batter tasted delicious though!)  I talked to a coworker who told me that all of her pumpkin cookie recipes end up being more cake-y than cookie-y, maybe that’s what happens when you add canned pumpkin.  Here’s what the dough/batter looked like:

Pumpkin Chocolate Chip Cookies Dough

The cookies didn’t expand outward as much as I expected, so I realized after one batch that I could put more on a cookie sheet than I thought.  They actually took only 12 minutes to cook perfectly in my crotchety electric oven.  (BTW, if you don’t have SILPAT sheets for baking, you don’t know what you are missing.  They are fabulous!)

Pumpkin Chocolate Chip Cookies Unbaked

The final product was a rich, chewy, cake-like cookie.  The Big One said that they didn’t taste much like pumpkin, and I would agree with him.  I was expecting more pronounced pumpkin flavor.  However, the Big One still enjoyed a few and complained when I took the majority of them to work.  The cinnamon in the recipe was noticeable, and I’m curious what they would taste like with pumpkin pie spice.

Pumpkin Chocolate Chip Cookies

Ingredients

  • 1 cup canned pumpkin
  • 1 cup sugar
  • 1/2 c. vegetable oil
  • 1 egg
  • 2 cups flour
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. milk
  • 1 Tbsp. vanilla
  • 2 c. (1 bag) chocolate chips
  • 1/2 c. walnuts (optional; Note: We didn’t use walnuts, as I’m not partial to them.)
Directions
Combine pumpkin, sugar, vegetable oil, and egg. In separate bowl, stir together flour, baking powder, cinnamon, and salt.  Dissolve baking soda with milk, and stir into pumpkin mixture. Add flour mixture to pumpkin mixture and mix well.  Add vanilla, chocolate chips, and nuts. Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees for approx. 10-12 minutes or until lightly brown and firm.