Pumpkin Chocolate Chip Cookies
Pumpkin and chocolate chips make a great pair for Halloween. Add some strategically placed chips when the cookies come out of the oven for eyes, then drizzle the glaze for stripes, and you have the perfect party snack without a lot of fuss. For more grownup tastes, add the optional orange zest. You can see the steps for putting this cookie together at our baker's banter blog.
Cookies
- 2 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 (15 ounce) can pumpkin
- 2 large eggs
- 1 teaspoon vanilla extract
- grated zest of 1 orange, optional
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts
Glaze
- 1 1/2 cups confectioners' sugar
- 2 1/2 tablespoons milk
- 1/2 teaspoon vanilla extract
Directions
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For the cookies: Preheat the oven to 375°F. Spray baking sheets with cooking spray or line with parchment paper. Set aside. |
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1. Whisk together the flour, baking powder, soda, salt and spices in a medium bowl. Set aside. |
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Recipe summary
- Hands-on time:
- 45 mins. to 1 hrs 25 mins.
- Baking time:
- 17 mins. to 19 mins.
- Total time:
- 1 hrs 5 mins. to 1 hrs 25 mins.
- Yield:
- 5 dozen
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- Recipe comments (20) »
| Nutrition Facts | |
|---|---|
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Serving Size 30g
Servings Per Batch 62 |
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| Amount Per Serving | |
| Calories 101 | Calories from Fat 45 |
| Daily Value* | |
| Total Fat | 5g |
| Saturated Fat | 3g |
| Trans Fat | 0g |
| Cholesterol | 15mg |
| Sodium | 42mg |
| Total Carbohydrate | 14 |
| Dietary Fiber | 1g |
| Sugars | 10g |
| Protein | 1g |
| * The nutrition information provided for each recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information. | |
Reviews
12/31/2009
The recipe was easy to follow, had no problem with mixture at all. The flavor was somewhat lacking. Not sure why. But I felth the pumpkin over powered the chips and nuts. I had pumpkin cookies before and was expecting the same WOW these just were missing something.
Thanks for your frank evaluation of this recipe. Sorry it did not meet your taste expectations. Irene @ KAF
10/28/2009
I guess I should start out by saying that I did not have the issues with my cookies spreading that several other reviewers did. Even so, I was very disappointed in the results of this recipe. The dough was very wet and not easy to work with, the flavors were not what I expected, and the texture was definitely not what I had been hoping for. They were much too soft and cakey. I know I measured my ingredients correctly, choosing to weigh my flour reather than measure by volume as I do in most of my baking. Sorry KAF, but this one goes out of my recipe book as I will not make these again.
10/26/2009
These cookies were a big hit with my family! They were easy to make and delicious! We will definitely be making these a lot! I used King Arthur Organic White Whole Wheat Flour just to make them a bit healthier and the kids couldn't tell the difference! They gobbled them up!
10/20/2009
I made these over the weekend and got a great response. They didn't spread very much and the flavor is fantastic.
12/22/2008
These cookies are outstanding! They are cakey as others have noted. I didn't glaze them and everyone still raved.I made them for Halloween and Thanksgiving, and am debating adding them to the Christmas cookie platter.
11/01/2008
I made these cookies with boiled and mashed sweet potatoes. I used 14 ounces of the sweet potatoes, which I think is equivalent to a little over 1-1/2 cups. But weighing all the ingredients is so much easier. I substituted 2-1/2 ounces of white whole wheat flour for all purpose, so had 7 ounces of all-purpose flour and 2-1/2 ounces of the whole wheat. I have to agreew with a previous reviewer that the cookies tasted better the second day. Of course they are not like your typical crisp chocolate chip cookies. Speaking of chocolate chips: I used 12 ounces of the Ghirardelli Bittersweet Chocolate Chips (they are large chips - almost like chunks). If I made these again, I think I would use milk chocolate or semi-sweet. I love the Bittersweet chocolate chips, but for some reason in this particular recipe they seemed overwhelming. I used a tablespoon scoop, and I couldn't believe it, but I got exactly 5 dozen cookies. They don't spread much, so I found that I could easily bake 14-15 cookies at a time on a half-sized baking sheet (12 x 18). The suggested baking time is 18 minutes, but in my case 17 minutes baked them perfectly. I noticed that several reviewers did not think icing/glaze was necessary, but I found that it added a lot in addition to making them a little more fancy. I spread a bit of the glaze over each cookie, and then dipped them in Halloween sprinkles. They turned out real cute, and everyone from kids to adults enjoyed them.
10/30/2008
I love these cookies! One of my favorite combinations is pumpkin and chocolate. Last year around Halloween my husband had picked up a package of store bought pumpkin chocolate chip cookies, and we fell in love with this cake-like cookie. We think it's better than pumpkin pie! I'm so glad that I found this recipe! I made a batch for our family and my husband brought some to work for lunch. He ended up sharing with some co-workers, and now I have requests from all of his friends at work! I don't make them with the frosting, as they are just wonderful with out. If you are looking for a cakey pumpkin chocolate snack, this is perfect!!!
10/29/2008
These cookies were great! They were very moist too. My son's cross-country team members loved them. To save time, I chose not to decorate them but, next time I will.
10/27/2008
My mother-in-law made these and brought to our house, part with nuts and part without since I don't like them. THEY WERE FABULOUS!!! Mmmm, frosted and everything, I kept them in a sealed container in the fridge and made myself eat them slow enough to last a couple of days, but boy was it a battle. They were sooo delicious and I don't eat sweets much at all. I also am not able to bake or cook much at all but I liked these so much I had to call her and ask for the recipe. She then directed me to this website, I don't know if she altered anything in the recipe (since I see so many reviews with problems) but these were almost exactly like a regular chocolate chip cookie in texture. Superbly delicious and I can't wait to make my own batch, this time I might even share them with my kids. =)
10/27/2008
This was a delicious, very moist cookie. The pumpkin and the chocolate went very well together. I'm chuckling over the comments where people said their cookies spread too much. Mine didn't spread at all! The first batch was round, little cookie balls! I flattened mine out a little with my hands and the spoon (it was very sticky) and then they were suitable for icing. I would definitely recommend!
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