Saturday, October 29, 2011

Pumpkin Chocolate Chip Cookies

I have no idea why, but our local health food store released their coveted recipe for pumpkin chocolate chip cookies.  Maybe they thought people wouldn't actually make them at home (they were wrong, I did), or that they would still profit because people would buy the ingredients there (they were right, I did).  But, whatever their reason for doing this, I am going to hide this recipe in a locked box buried in a secret location, save it on my computer and I am also going to share it on here.  I am doing these things in fear that they will realize their mistake and come ask for their recipe back.  These cookies are that damn good.

My husband loves these cookies more than any cookie on the planet, I am pretty sure.  So, I suspect that we'll have these on hand at all times from now on.  I'm not going to complain about that, because they are almost my favorite cookie on the planet too (but most cookies are my favorite cookies on the planet so these tie).

As cookies go, I whipped these up in about 10 minutes.  But, because of the new trick I recently learned I had to be patient and let them sit in the fridge overnight before I baked them.  (Every time I've written about this I feel incredibly whiny and feel there is nothing to be done about it because its so unfair that I have to wait overnight to eat my cookies!)

I love to bake cookies and freeze them so we always have a quick dessert on hand.  Someone told me recently that its better to freeze the cookie dough and then bake them straight from the freezer. I think this is because you have oven fresh cookies every time, but I'm curious if there's anything more behind this theory.  I decided to do an experiment with these cookies so I put a ball dough in the freezer and an already baked cookie in the freezer.  In a week I am going to bake the dough and defrost the cookie and do a taste test.  This may or may not be a ploy to fit more cookies into my diet, but in any case, stay tuned!  I'll report back next week!

Pumpkin Chocolate Chip Cookies


Adapted from Good Food Store recipe


1/2 cup butter, softened
1 1/4 cup sugar
1 egg
3/4 cup canned pumpkin
1 tsp pure vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1 tsp fresh ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1/4 cup (heaping) slivered almonds
3/4 cup semi-sweet chocolate chips
Bittersweet chocolate for drizzling


In the bowl of a stand mixer beat butter and sugar on medium speed until light and fluffy, about 5 minutes.  Add egg, pumpkin and vanilla extract and beat until combined, about 2 minutes.

In a separate bowl combine flour, baking soda, baking powder, salt and spices.  Gradually add flour to butter mixture on medium speed until just combined.  Stir in the almonds and chocolate chips.

Chill the dough for at least 3 hours, or overnight. 

Preheat over to 350F.

Roll into 2-tablespoon sized balls and place on baking sheet lined with parchment paper.  Bake for 17-20 minutes, rotating the tray halfway through.  Remove from oven and allow to cool completely on wire rack. 

Melt bittersweet chocolate in the microwave until completely melted and smooth.  With a spoon or toothpick, drizzle the chocolate over the cookies and then set aside until the chocolate hardens.

Eat it!


  1. Mmmm...these look delicious! Love the addition of slivered almonds...

  2. Made these tonight - They were very good! I substituted the butter for Earth Balance Butter and took the egg out and added EnerG egg replacer - and I should fess up..I minutes in the refrigerator before plopping them onto the cookie sheet. Kids loved them - thanks Maggie.

  3. Waiting to eat these cookies would be an impossible task. They look amazing, especially with that mouthwatering chocolate drizzle...

  4. These look delicious! Thanks for sharing!!

  5. Where I live there has been a shortage of canned pumpkin. I'm serious! But I am finding some now...and I hope I keep finding it. Because these cookies look good and I want to try them too!

  6. What? A shortage of canned pumpkin? That's crazy! I feel sad for you. Good luck on your great pumpkin hunt!

  7. Mm, these sound wonderful! Great pictures, too, as always :)

  8. These do look tasty-pumpkin and chocolate is a heavenly combination. I have always heard that using cold dough when baking helps the cookie retain a better texture when baked. Freezing and baking does also sound convenient. Thanks for sharing.

  9. These look so yummy! I love the chocolate drizzle! I'm interested in seeing the results of your experiment!

  10. These look awesome. I love how puffy they are

    For what it's worth, I bake throughout the fall and then freeze so that I can send dozens of tins of cookies to friends and families for the holidays. There are certain cookies that don't hold up to that process, but I've been freezing cookies for 10 years with no problems.

  11. Thanks everyone!
    @ Colleen, thanks for sharing your experience with freezing. Which cookies have not worked out well to freeze? Just curious, I'll learn from your mistake. :-)

  12. I plan to cook up some fresh pumpkin. Can I just sub it 1-for-1 for the canned? Thanks!

  13. @Anonymous...I don't see why you couldn't sub 1 for 1. The only thing you may want to do is lay the pureed pumpkin between paper towels for 10 minutes to get some of the moisture out. Let me know how they turn out! :-)

  14. Next time -- running out of time, so just bought canned . . . (making to take to teacher workday tomorrow.)

  15. How many does this make?

  16. This makes about two dozen cookies.

  17. Perfect -- thanks!

  18. These look incredible and sound delicious! What a perfect treat for fall, they would surely be gobbled up in a few hours in my house! :)


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