Chocolate Chip Pumpkin Cookies
Chocolate Chip Pumpkin Cookies use a full 4 cups of pumpkin puree, which makes a very moist, soft cookie rather than a crisp one. Cinnamon, nutmeg and cloves give it the familiar autumn pie spicing, while chocolate chips and chopped pecans or almonds add sweetness and crunch. Granola, oats or Grape-Nuts bring chew and texture. This is a big-batch recipe, suited to bake sales and gatherings.
Instructions
Heat the oven to 375 °F (191 °C) and grease a cookie sheet.
In a large bowl, mix the vegetable oil, eggs, superfine sugar and pumpkin puree until the mixture is smooth and evenly combined.
In a separate bowl, sift together the flour, cinnamon, nutmeg, bicarbonate of soda and cloves so the spices and soda are spread through the flour.
Add the dry mixture to the wet mixture and blend until no streaks of flour remain.
Stir in the chopped pecans or almonds, the granola, oats or Grape-Nuts, and the chocolate chips until they are spread evenly through the dough.
Drop spoonfuls of dough onto the greased cookie sheet, leaving a little space between them.
Bake for 10 to 12 minutes, then leave the cookies to cool before eating.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
