Thursday, September 15, 2011

Harvest Pumpkin Cookies

My friend, Cassie, gave me this recipe a few years ago and now I always make several time in the fall. It is such a great way to kick off fall.

2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground all spice
1 cup butter, softened
1 cup canned pumpkin
1 cup sugar
1 egg
1 tsp vanilla
1 1/4 cup chocolate chips

Preheat oven to 375.

Combine flour, baking powder, cinnamon, baking soda, salt and all spice.

Beat butter and sugar in a large bowl on medium speed until light & fluffy. Beat in pumpkin, egg and vanilla. Gradually add flour mixture. Beat at low speed until well-blended. Stir in Chocolate chips. Drop heaping tablespoonfuls of dough 2 inches apart onto ungreased cookie sheet.

Bake 10-12 minutes or until golden brown.

These cookies already have a cake like texture to them. Today I decided to replace 1 cup of all-purpose flour with whole-wheat pastry flour and used mini chocolate chips. This batch actually came out more like muffin tops than cookies. So if you are into those, you might want to try that little switch.


  1. There was a pumpkin shortage last year (not kidding!) and I had the hardest time finding canned pumpkin. Any problems this year?? I love love love pumpkin muffins!

  2. I remember that too! Now I always uy a can of pumpkin...even if I don't really need it so I have it on hand. I have had no problem finding it this year though!