Pumpkin Chocolate Chip Cookies

These pumpkin cookies have become a staple in my life. I have tried to share these cookies with all of my nearest and dearest friends, as they were shared with me. These cookies may be simple, but they are as much of a comfort to me as the company of a good friend.
My friend Natasha shared this recipe with me years ago. Whenever either of us makes it, we make it a point to share these cookies with each other. We may not see each other often, but when we do we try to make the most of it. Once, after not seeing each other for months, the moment we met face-to-face she thrust a bag of these cookies in my hands. I've been saving these cookies for you in my freezer, she said. Do you know how hard it was not to eat these for two months?
I made a batch of these cookies for a snowboarding trip with my physics friends. I thought they would make a good treat after a day on the slopes. So I loaded up my car with cookies and people and off we went. Twenty minutes in, I managed to flip and total my car on the icy roads. After everyone was confirmed in good health (though shaken) and the panic subsided, the next immediate question became ARE THE COOKIES OKAY?
These pumpkin chocolate chip cookies are soft, moist, and cake-like. The pumpkin provides a mild base while the chocolate really makes this cookie pop. If you are looking for a crunchy cookie, this isn't it. These cookies are so delicious straight out of the freezer (which can be oh so dangerous if you are saving them for a later date). These cookies bring back memories of fall and friendship for me. Go make your own memories with these cookies.

Pumpkin Chocolate Chip Cookies
Recipe from Natasha Maw

Yields about 60 cookies

As Natasha has advised, These cookies come out the softest if you use canola oil and white flour, but I prefer them as healthy as I can get 'em using wheat flour and virgin coconut oil.

4 cups whole wheat or all-purpose flour
4 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon salt
16 ounces pumpkin puree, fresh or canned (not pumpkin pie filling!)
1 cup applesauce or oil
2 cups sugar
2 eggs
2 teaspoons baking soda dissolved in 2 teaspoons milk
2 teaspoons vanilla extract
2 cups chocolate chips

Preheat oven to 375 degrees F.

In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.

In a large bowl, combine pumpkin, sugar, applesauce and eggs. Add the baking soda dissolved in milk and vanilla, mixing well. Add the flour mixture and stir until all the flour has been incorporated.
Stir in the chocolate chips.
Drop by the teaspoonful on lightly greased cookie sheet.
Bake for 10 to 12 minutes, or until golden. These cookies can be kept in the freezer for up to 3 months.
One of my cookies ended up looking like a fish. My inner 5 year old self wanted to show and tell.

Comments

[Rivki Locker]

I've copied the recipe and cant wait to try it. I am so excited about the low fat version.

[Molly Drexelius - Drexelius Ch]

great job on this post -- i have a similar recipe coming up soon with muffins, but i will definitely try your recipe, too!
thanks for sharing -- looking forward to making my own memories :)

[Sophia]

Oh, this dish looks fabulous! I love the picture too! If you're interested, you should submit it to http://www.recipe4living.com/articles/the_tasty_thanksgiving_recipe_contest.htm" rel="nofollow">Recipe4Living's Tasty Thanksgiving Recipe Contest :)

[robin]

Looks delicious!

I'm curious about the part where baking soda is dissolved in milk. As baking soda begins reacting as soon as it is exposed to liquid, should I wait until the last moment to combine these ingredients?

[robin]

OK I just made these. I wound up dissolving the baking soda in water, since I don't keep milk around. Which is a shame, because these delicious cookies scream, "Eat us with milk! We're nommy and dunkable!" Thanks for sharing the recipe :)

[Kristin]

I'm glad they worked out for you! They remind me of a cross between cookies and muffin tops.

[Anonymous]

I made these with applesauce. The flavor is warm and lovely but I found them a little too spongy - as they turned out they are delicious but innocent. Do you think using oil would make them crunchier?

[Kristin]

By using pumpkin puree, it makes the cookies much too moist to ever be crunchy. The only way you could make these cookies crunchy is by taking away the pumpkin--but then you would end up with just a regular chocolate chip cookie.

[tammie]

JJust wanted to let you know that I have made pumpkin chocolate chip cookies for over 30 years now, I got it from my grandmother
who made it for her family. Now my boys make them for their children. I have always wonder if anyone else had a different recipe for them.

[Britt]

I finally made these last night and they were exactly what I expected! My local grocery store sells a similar cookie in the fall - also cake-like, but SUPER high calorie and oily. These are a much better version of what I love about that cookie. With whole wheat flour and applesauce it's easy to make an excuse to eat more of them! Super delicious and my first pumpkin cooking of the season. Thanks!

[kate]

hi,
how would these be without the chocolate chips, too plain? Also, does the dough freeze well, if i drop them onto the cookie sheet and freeze the dough to bake later? Thanks!

[Kristin Rosenau]

Kate-- I think they would be too plain, but I enjoy the chocolate and pumpkin flavors together. You can give them a try with or without! I've never frozen the dough, but there's no reason you shouldn't be able to (http://www.pastryaffair.com/blog/2012/1/17/tuesday-tip-freezing-cookie-dough.html). I actually like to freeze these cookies after baking. They keep very well in the freezer and you can just reach in for a snack.