Look, I understand PSLs are The Thing of the fall season, but I just can’t. I have few dietary “rules”, but one is if I’m treating myself to something sweet, it’s got to include chocolate. This includes drinks, so I’ll go for the cocoa instead nine times out of ten. (That last time is about as much as you’ll see my will power win out and point me to tea.)
But, I hear you – ’tis the season for pumpkin! And my friends, I can work with that. In further proof that anything is better with chocolate, may I present these pumpkin chocolate chip cookies. They are so tasty and seasonal. And as my daughter says, they are small so you can have two. (Teach ’em young.)
These cookies come together relatively quickly and will last forever in the fridge. (Okay, not forever but you can definitely hide them in the back for a late night treat for at least a week.)
If this pumpkin plus chocolate combination sounds good to you, definitely check out this parfait recipe for a holiday gathering. It’s my favorite way to appease the pumpkin pie fans in attendance.
Oh, and you’re only going to use about half the can of pumpkin for this recipe. An obvious choice is to double the recipe, but if not you could use the rest mixed into a pureed roasted veggie soup or mixed into a cheese sauce for mac and cheese (or cheesy cauliflower). Pumpkin is also a decent stand-in for butternut squash, so check out any of your favorite recipes that use that ingredient to finish out what you have.
This recipe is 98% from Cooking Classy. Only change is that I added some cinnamon syrup since I had some. While delicious, I’m guessing her exact recipe would be amazing without it.
Pumpkin Chocolate Chip Cookies
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1 tsp vanilla
- 1 tsp cinnamon syrup
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1 egg
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1.5 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp kosher salt
- 1.5 cups semi-sweet chocolate chips
- Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats or parchment paper.
- In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar, brown sugar and vegetable oil until combined. Mix in egg, vanilla and cinnamon syrup then blend in pumpkin puree.
- Carefully add flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves to the bowl.* With mixer on low speed, slowly mix just until nearly combined, scraping down the sides of the bowl as needed (batter will be pretty wet). With a rubber spatula, fold in chocolate chips while folding batter to evenly combined.
- Drop dough 2 tbsps (either using a medium cookie dough scoop or using two spoons) at a time onto baking sheets, spacing cookies two inches apart. Bake in preheated oven until cookies are nearly set about 11 – 13 minutes.
- Allow to cool several minutes before transferring to a wire rack to cool. Store in a single layer in an airtight container in the fridge.
- If you don’t have cinnamon syrup, just skip it.
- * I know I’m supposed to combine the dry ingredients first, but to me it works just fine all in one bowl. If that hurts your sensibilities, combine all the dry ingredients in a separate bowl first.